Nicaraguan Pineapple Candy

La Bastilla Farm was established 2003 when the company took over two abandoned estates in the Jinotega/Matagalpa region. Over the following 16 years, the farms were replanted new diverse range of varietals, and infrastructure was renewed including roads, living quarters and, mill and processing plant.

Certified Rainforest Alliance provides environmental policies, as well as groundwork to establish a unique education project giving opportunities to young children and adolescents in the local area.

Priding themselves on being one of the few specialty coffee estates in Nicaragua with a fully integrated supply chain segment at origin, meaning they plant, produce, harvest, process, classify and market/export all of their green coffee beans globally.

Yeast Fermentation

Using specialty yeasts (Saccharomyces cerevisiae) made by Lallemand for fermentation in a controlled environment (bins) which give the coffee an additional layer of tropical fruit and floral aromas. These special, washed lots have tropical-fruit-like (pineapple) tastes. That’s why it’s called “Pineapple Candy”.