San Pedro Pineapple Candy H3

San Pedro Pineapple Candy H3

  • Tasting Notes Pineapple, Mango and florals
  • Location Jinotega, Nicaragua
  • Elevation 1350 - 1400 M
  • Process Yeast Inoculation
  • metafields
    Region Jinotega, Nicaragua
  • metafields
    Varietal H3 Hybrid
  • metafields
    Elevation 1350 - 1400masl
  • metafields
    Process Yeast Inoculation
  • metafields
    Importer DR Wakefield

Taste Notes

Pineapple, Mango and florals.


It’s time for something new and different. Our 2nd season of H3 Hybrid coffees from Finca San Pedro which is part of the Santa Luz Estate in the Jinotega growing region.

This coffee is different for a number of reasons. Firstly it’s one of the first generation F1 hybrid varieties created by consortiums of coffee research institutes across Europe and Africa. In this case H3 resulted as a cross between the well know Caturra and an Ethiopian landrace variety (heirloom). F1 hybrids in Central America were part of an effort by breeders to increase the genetic diversity of varieties in the region since the traditional American varieties are severely genetically constricted. H3 was not part of the final round of selection after 2000 because it showed some susceptibility to rust, however the cup quality was exceptional and some farmers in the region involved in early tests opted to continue to cultivate the variety.

This is washed but with a yeasty twist. They use specialty yeasts (Saccharomyces cerevisiae) fermentation in a controlled environment which give the coffee an additional layer of tropical fruit and floral aromas. These special, washed lots have tropical-fruit-like (pineapple) tastes - "Pineapple Candy" !

Santa Luz Estate is part of the well known La Bastilla Estate which is situated approximately 20 kilometres away from Jinotega, adjacent to the Datanli el Diablo nature reserve, which is an important biological reserve in the region. The farm covers 311 hectares, of which 160 hectares are currently dedicated to the production of coffee, with the potential of 190 hectares being used in this way.

The Estate's height above sea level varies between 1,050 and 1,450 meters and it has a small river which runs from West to East joining the Jigüina River, and the Apanás Lake in the East.


La Bastilla Estate has been certified by the Rainforest Alliance since 2003 and has a continuous programme of improvement.

Due to its altitude, natural conditions such as it's micro climate, shade trees, soil composition and the way in which the plantation and ecological processing plant are managed, La Bastilla produces a quality of coffee that is very special, balanced, with a good body and aroma.

La Bastilla has developed an interesting matrix of micro-lot processing recently, which have found good acceptance in the specialty coffee community worldwide.

Their matrix concept is based around separating ripe-cherry lots from 19 different sections of the farm, each with different conditions identified as zones based on measurable attributes including altitude, sun exposure, soil conditions, tree coverage, all characterising different cup profiles.

They harvest their varietals separately: Caturra, Red Catuai, Yellow Catuai, several Sarchimor varieties (Obata, Marseillaise, etc.), and Geisha as well as this H3 hybrid on Finca San Pedro.

Their QC team scored this Pineapple Candy a whopping 89 points !


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