Cairngorm have nicknamed their newest Nicaraguan coffee Pineapple Candy - a super sweet brew with a definite pineapple forward flavour, but soft vanilla body too. Santa Luz makes use of the H3 varietal, a plant which produces incredible cups, but is notoriously susceptible to leaf rust and difficult to cultivate.

La Bastilla Coffee manages and processes these rare beans expertly at their farm, Santa Luz in Nicaragua's Matagalpa mountains. Ricardo Herrera and Marco Tulio Gonzalez have made the farm a vision of sustainability and innovation since buying the abandoned estate in 2003, with a real focus on replanting with diverse varieties like H3. All operations from research to export are now conducted on site ensuring full traceability.

The coffee cherries are picked by hand, washed, and inoculated with a yeast developed specifically for coffee that adds to a unique tropical flavour profile that’s perfect for filter brewing. Worth it.