'Pineapple Candy'

Sweet citrus, followed by raspberries and a luscious milk chocolate finish

• • Origin story
  • Suggested recipe

  • Region: Jinotega/Matagalpa region

    Altitude: 1100 – 1450m

    Varietal: Hybrid H1

    Process: Washed

  • 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. 

    The Producer

    La Bastilla Farm was established in 2003 when the company took over two abandoned estates in the Jinotega/Matagalpa region. Over the following 16 years, the farms were replanted a 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.

    The Finca (the Farm)

    Priding themselves as being one of the few specialty coffee estate companies 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. The fully integrated wet and dry processing plant of La Bastilla Estate, differentiates the coffees harvested from different farm sections or different varieties with 4 different processes. These lots then await "orders" for hulling/grading and export. Each season La Bastilla produces approximately 350 micro-lots.

    ‘The farm is characterised by its microclimates, its shade trees, and its volcanic soil. In the end, they obtain very special coffee qualities, and we describe the coffee profiles as very balanced and sweet, with good acidity, body, and complex aromas’

    Processing Method

    The four processes used on the farm are:

    • Fully Washed - traditional processing. dried at 45 degrees C.
    • Honey processed - Specially selected lots harvested mid crop are dried with the mucilage still attached to the parchment skin.
    • Yeast Fermentation -Using specialty yeasts (Saccharomyces cerevisiae) made by Lallem and 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".
    • Natural processed – Selective hand-picking of very ripe sections of the farm are processed as Naturals. A long slow drying process occurs in two stages. The details of this process is a "trade secret" their our mill manager, Victor. La Bastilla Natural lots have deep and exotic black-fruit-like tastes. That is why the coffee is called "Blueberry Candy".
  • • Espresso dose: 20 grams
    • Extraction: 42 grams
    • Time: 30 Seconds
    • Temp: 93 degrees
    • Filter Coffee-to-water ratio: 1:16 or 1:17