Pineapple Process

Our newest offering comes from our long term direct trade partner, Nando Diaz of Finca Santa Ana in Santa Rosa, Guatemala. Nando’s constant experimentation and exploration has led to the creation of this Pineapple Process lot. This processing is achieved by allowing the fruit and juice of pineapples to ferment for 24 hours, building a colony of wild yeasts and bacteria. This starter is then added to the de-pulped coffee seeds, augmenting the microbial colony during the fermentation process. From there the coffee is processed as a standard washed lot.

This unique processing results in a cup with a range of fruit flavors, including yellow plum, grapefruit, tamarind, and toasted coconut. Brown sugar and candied pecan sweetness carry through as salted caramel in the finish.