Story
The latest harvest of this processing experiment features aromas of candied almond, apricot, and red apple, with notes of apricot, black tea and rosehip in the cup. Marmalade acidity provides a juicy body that's balanced by milk chocolate sweetness. Black tea lingers through the finish, joined by a touch of apple cider.
ernando 'Nando' Diaz's Pineapple Process begins by fermenting about 70 fresh pineapples for 48 hours to build a colony of wild yeast and bacteria. This will be enough to produce ten 69kg bags of green coffee. The depulped coffee is placed in a large fermentation tank and the fermented fruit is stirred in, followed by the juice (so it doesn’t sink right to the bottom). The coffee and fruit ferment together for a further 48 hours before the tank is drained and the coffee is washed.
Guatemala Finca Santa Ana Pineapple Process
Guatemala Finca Santa Ana Pineapple Process
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Characteristics
Light
Juicy
Marmalade
Black Tea, Marmalade, Almond
Finca Santa Ana
Nando Diaz
1650 - 1800 Masl
Caturra, Bourbon
Pineapple Fermentation, Washed
Santa Rosa Department, Guatemala, Central America
Story
The latest harvest of this processing experiment features aromas of candied almond, apricot, and red apple, with notes of apricot, black tea and rosehip in the cup. Marmalade acidity provides a juicy body that's balanced by milk chocolate sweetness. Black tea lingers through the finish, joined by a touch of apple cider.
ernando 'Nando' Diaz's Pineapple Process begins by fermenting about 70 fresh pineapples for 48 hours to build a colony of wild yeast and bacteria. This will be enough to produce ten 69kg bags of green coffee. The depulped coffee is placed in a large fermentation tank and the fermented fruit is stirred in, followed by the juice (so it doesn’t sink right to the bottom). The coffee and fruit ferment together for a further 48 hours before the tank is drained and the coffee is washed.
