Description
Processing
This coffee is a natural anaerobic cofermentation process. That means the farmers place the coffee cherries into sealed fermentation tanks with pineapple fruit. As CO2 pressure builds up, the sugars and fruit flavors are forced into the coffee bean. Then they dry the beans just like the natural process. The natural processing method is the most eco-friendly because it uses less water than other processing methods. It’s one of the many reasons we love our natural process coffees.
Roast Level
This Nicaraguan coffee is a City Roast. City roasts are on the light side of medium. We pull the beans just as they turn a milk chocolatey color. At this point in the roast, the coffee’s authentic flavors shine without any smokiness or oil. We find this roast level to bring out the chocolatey flavors in a way that is sweetly balanced with the fruit.
Traceability
Pineapple CoFerment is traceable to farm and processor. La Bastilla is creative with their processing and flavor profiles. We love to see what they produce!
Bragging Rights
Pineapple CoFerment won bronze medals in milk based and alternative milk at Golden Bean Americas 2024.
Try it with our other 2024 Award Winners in a Sample Pack. Or check out our past award winners!
We started Blind Coffee Roasters in 2012 as an extension of Tim’s home roasting hobby. Since then, we’ve been growing our business into something we’re truly proud of. We excel at bringing in and roasting coffees from all over the globe to highlight each region’s distinctiveness. Blind Coffee Roasters provides high quality specialty coffee with a smile and a sense of humor. We’re grateful for your support and love being part of your morning routine. Cheers!
