Guatemala Santa Ana Pineapple Process

This innovative light roast is brought to you by Bird Rock. Hailing from Finca Santa Ana, this coffee showcases the experimental spirit of Fernando Diaz, who took over the family farm after his father Roberto's passing in 2012 and discovered his passion for specialty coffee processing. The unique Pineapple Process begins by fermenting fresh pineapple fruit and juice for 24 hours to build a colony of wild yeasts and bacteria, creating a starter culture that's then added to de-pulped Catuai and Bourbon coffee seeds to augment the microbial fermentation before processing as a standard washed lot. Located on land that was once a lumber farm until Roberto's 1983 acquisition, Finca Santa Ana has evolved into a specialty coffee estate committed to quality and micro-lot experimentation. The result is a distinctive cup with notes of roasted marshmallow, pineapple pastry, and toffee.