This single origin yeast fermented bean gives the coffee its unique flavour profile - somewhere between sweet ripe fruit and a boozy liqueur coffee, making it perfect for filter or french press.
 
Using speciality yeasts (Saccharomyces cerevisiae) for fermentation brings out an additional layer of flavour. These special, washed lots have tropical-fruit-like tastes. That is why we call it "Fruity Candy".
 
Produced by La Bastilla Coffee Estates, who own two coffee farms in Nicaragua, La Bastilla in Jinotega and Santa Luz in Matagalpa. Production across their farms is just 4000 sacks per year.