PT's Coffee - Guatemala Finca Santa Ana Pineapple Process - 10 oz.

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STORYarticle-shape

An experimental fermentation process involving fresh pineapple yields a round-bodied coffee with aromas of almond brittle and clover blossom. Notes of yellow apple and milk chocolate accompany marmalade acidity and mellow poached pear sweetness in the cup. The finish features notes of raisin and clove.

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 added and stirred, followed by the juice (so that it doesn’t sink right to the bottom). The coffee and fruit ferment together for a further 48 hours before being drained and washed.

This extra fermentation accentuates the coffee's natural sweetness and juicy tones. We love the resulting interplay of sweetness and tartness with a backbone of chocolate.

PT's Coffee

Guatemala Finca Santa Ana Pineapple Process

Roasts and ships Monday thru Thursday.
$20.00 / 10 oz.
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10 oz.
2 lbs.
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Characteristics
CHARACTERISTICS
ROAST

Light

BODY

Round

ACIDITY

Vibrant

NOTES

Yellow Apple, Milk Chocolate, Marmalade

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Story

STORYarticle-shape

An experimental fermentation process involving fresh pineapple yields a round-bodied coffee with aromas of almond brittle and clover blossom. Notes of yellow apple and milk chocolate accompany marmalade acidity and mellow poached pear sweetness in the cup. The finish features notes of raisin and clove.

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 added and stirred, followed by the juice (so that it doesn’t sink right to the bottom). The coffee and fruit ferment together for a further 48 hours before being drained and washed.

This extra fermentation accentuates the coffee's natural sweetness and juicy tones. We love the resulting interplay of sweetness and tartness with a backbone of chocolate.

Roaster Detail
PT's Coffeearticle-shape
Estabilished:
1993
Owners:
Jeff Taylor, Fred Polzin
Awards:
2020 Good Food Award Finalist
2019 +2018 Best Coffee in Every State (Food + Wine)
2013 Good Food Award Winner
2011 Top 17 Roasters in America - Fortune Magazine
2009 Macro Roaster of the Year (Roast Magazine)
MORE COFFEES FROM THIS ROASTER

PT's Coffee Roasting Co. is an award-winning coffee roaster founded in Topeka, Kansas, in 1993.2020 Good Food Award Finalist

Our mission: exceptional coffee, lifelong friendships, and the wisdom to appreciate both.

They were named Roast Magazine's Roaster of the Year in 2009. Nearly 80% of the coffee we produce is acquired through our Direct Trade program. Exceptional freshly roasted coffee beans depend upon great partnerships, and our partners are selected for more than just their harvests—they are socially responsible and environmentally conscious.

Today, we roast dozens of single-origin specialty coffees and signature blends for our retail locations, wholesale clients, and online customers around the world.

PT's is among the leading roasters reviewed by industry resource Coffee Review, with nearly forty 94+ scores and seven appearances on their Top 30 Coffees of the Year. PT's has also received accolades from the Good Food Foundation and publications including Uncrate, Food + Wine, Gear Patrol, The Daily Meal, and more. Exceptional freshly roasted coffee beans depend upon great partnerships, and our partners are selected for more than just their harvests—they are socially responsible and environmentally conscious.

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