DAVID SOLANO PINEAPPLE YEAST

GUAVA, CANDIED PINEAPPLE, ROOTBEER, PINK LEMONADE, LYCHEE

SHIPMENTS BEGIN 10/23

David Solano takes this high-elevation Red Bourbon in a tropical direction, fermenting ripe cherries with a natural yeast culture extracted from fresh pineapple. The result is wildly fruit-forward, with layers of guava, candied pineapple, lychee, pink lemonade and a sweet root beer finish.

10 OZ BOX

2 x 10 OZ BOXES (SAVE 10%)

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$32.00

David Solano’s Red Bourbon is grown at 1,800 meters in San Martín Jilotepeque, Guatemala, where high elevation provides ideal conditions for developing complexity and sweetness. An experimental pineapple yeast fermentation pushes its tropical character even further, creating an expressive cup layered with vibrant fruit and candy-like sweetness.

Meet the Producer

David Solano

David Solano produces this high-elevation Red Bourbon in San Martín Jilotepeque, Guatemala, at 1,800 meters above sea level. His approach pairs quality-focused coffee production with highly controlled fermentation, using isolated natural yeast from fresh pineapple to influence the coffee’s final expression. Careful monitoring throughout fermentation and drying allows the character of the Red Bourbon and the experimental process to shine together.

VARIETY

Red Bourbon

Red Bourbon is a classic Arabica variety prized for its exceptional cup quality, sweetness, and complex fruit character. A natural mutation of Bourbon, its name comes from the deep red color its cherries develop at peak ripeness. While relatively low-yielding, its quality potential has made it an enduring favorite among producers focused on exceptional coffees.

PROCESSING

Pineapple Yeast Inoculated Natural

Ripe Red Bourbon cherries are placed in maceration tanks and inoculated with a clean, stable yeast culture extracted from fresh pineapple, then combined with sterilized mosto and reverse-osmosis water to distribute the yeast throughout the fermentation. After approximately 96 hours, the microbial population is analyzed on the farm and, once activity has significantly decreased, the cherries are removed and transferred to the drying station. They spend 15 days on raised beds inside a greenhouse, followed by seven days under direct sunlight and a final period on concrete patios to stabilize moisture.