The H3 varietal was planted in 2015, and is a cross between Caturra and an Ethiopian landrace accession.

Produced as part of the first wave of F1 hybrid varieties, H3 does still have some susceptibility to rust but has maintained presence in the fields due to its exceptional cup quality.

Cherries are picked by hand and are fermented in bins with yeast developed specifically for coffee added to control the profile.

These special, washed lots have tropical-fruit-like (pineapple) tastes. That is why it is called “Pineapple Candy”!