Pineapple Candy - Nicaragua

Origin Finca San Pedro, Jinotega, Nicaragua
Altitude 1,350-1,400 MASL
Process Washed then fermented in sealed containers with saccharomyces cerevisiae 
Variety F1 Hybrid H3
Notes Pineapple, Lemon, Saison

After the success of Blueberry Candy, our recent collaboration with SCA UK Roasting Champion 2019 Diana Johnston Ledezma, it was only a matter of time before we revisited the wonderful Finca San Pedro in Nicaragua's Jinotega Department.

Pineapple Candy is a washed F1 Hybrid H3 from the same farm, but with a twist. The washed coffee is fermented in sealed containers with saccharomyces cerevisiae yeasts that give the coffee a layer of tropical fruit flavour and floral aromas. In the cup we found notes of pineapple (unsurprisingly!) and lemon, and a slight booziness, that taken together reminded us of a saison beer.

The F1 Hybrid H3 variety was planted at Finca San Pedro in 2015. It is a cross between caturra and an Ethiopian heirloom variety specifically suited for growing above 1,300m. Produced as part of the first wave of F1 hybrid varieties - developed in large part to combat the increasing impact of climate change and disease on coffee yields - H3 does still have some susceptibility to rust, but has maintained presence in the fields due to its exceptional cup quality.

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