About

The name says it all... Pineapple Candy! You've got a hefty serving of juicy pineapple drenched in sugary sweetness and a zesty, mouthwatering acidity. It's a funky little brew thanks to the yeast inoculation process, where cherries are hand-picked and fermented in bins with yeast explicitly developed for coffee. You can't go wrong brewing this over ice and enjoying it on a sunny afternoon. The coffee comes from La Bastilla Estate in Matagalpa, which has its very own microclimate that makes it ideal for cultivating coffee, and where 30 hectares are preserved as forest.