Producer: Nando Diaz
Farm: Finca Santa Ana
Region: Santa Rosa Department
Altitude: 1,650-1,800 masl
Varietal: Caturra, Bourbon
Process: Pineapple Fermentation, Washed
Roast: Light
Notes: Black Tea, Marmalade, Almond

Fernando 'Nando' Diaz's Pineapple Process begins by fermenting about 70 fresh pineapples for 48 hours to build a colony of wild yeast and bacteria. This will be enough to produce ten 69kg bags of green coffee. The depulped coffee is placed in a large fermentation tank and the fermented fruit is stirred in, followed by the juice (so it doesn’t sink right to the bottom). The coffee and fruit ferment together for a further 48 hours before the tank is drained and the coffee is washed.

This is our eighth year working with Nando, a longtime Direct Trade partner of our sister company, Bird Rock Coffee Roasters. The farm has had multiple Cup of Excellence appearances, including #4 in 2010 and #16 in 2015. The carefully supervised quality control at the farm is evident in the cup.

In 2015 Bird Rock shared an investment with Nando to plant new seed stock at the farm with about 15 new varietals, including the gesha and SL28 coffees we’ve offered recently.

As part of our Direct Trade buying philosophy at PT's and Bird Rock, we always look for ways to invest in our farming partners in addition to paying a good price for the coffee. Nando is a wonderful partner, offering experimental processes and excellent quality control while also reinvesting his higher returns into the local community. 

Finca Santa Ana has partnered with local organizations to invest in the community of Pueblo Nuevo de Viñas, including improving the fiscal infrastructure of the pre-school, elementary school, and the county health center building and maternity room. The farm also provides a "coffee Kindergarten" during harvest season—a certified day care dedicated to the children of the temporary employees on the farm.