Nicaragua La Bastilla Honey Processed
Experience one of life's true pleasures with our Nicaraguan honey-processed coffee. This unique process enhances the coffee’s natural sweetness, delivering a crisp, light body with vibrant tropical fruit notes. We roast it to a medium level, yet it retains the bright, lively characteristics of a lighter roast.
Despite its name, "honey" processing has nothing to do with bees. When coffee cherries are harvested, they contain layers of pulp and a sticky, sugary substance known as the mesocarp. In the honey process, this natural sweetness remains on the beans during fermentation, enriching the final cup. The more of this "honey" left on the beans, the sweeter the coffee becomes. This method falls between the "washed" and "natural" processes, offering a balanced profile.
Honey-processed coffees typically yield a fruity cup without the intense, wine-like qualities of some natural coffees. Compared to washed coffees, they feature a rounder acidity and a more complex mouthfeel. Additionally, honey processing is far more water-efficient than traditional washed processing, making it a more sustainable choice.
Enjoy a cup of Nicaraguan honey-processed coffee and savor the perfect harmony of sweetness, acidity, and body.
- FLAVOR: Dark Chocolate, Citrus, Peach, Tropical Fruit, Pecan
- BODY: Light
- ACIDITY: Bright
- PROCESS: Honey
- VARIETY: Caturra, Catuai
About La Bastilla Coffee Estates
La Bastilla Coffee Estates, located in the north-east region of Jinotega, Nicaragua, is renowned for its coffee. Surrounded by the natural reserve Cerro Datanli El Diablo, just a few kilometers from Lago de Apanas, Finca La Bastilla is a tropical paradise for the fauna and flora founded on deep, favorable volcanic soils. Since 2003, the farm has been certified by the Rainforest Alliance and is striving for continued excellence. On its two farms, Finca La Bastilla and Finca Santa Luz, the estate employs around 50 permanent and up to 600 temporary employees during the harvest season.
Micro-farms have been created throughout the estate, so that each coffee can express its full potential in accordance with the different microclimates. Each farm is further divided into lots. Lots are differentiated at the micro-farm level, but also by the variety of the coffee and the altitude.
Additionally, La Bastilla owns its own micro-mill. Every coffee is wet-milled and dry-milled with care. Between coffee varieties and its ability to control processing, La Bastilla is capable of producing more than 150 micro-lot coffees, including bespoke offerings upon request.
La Basilla Estate prides themselves to be one of the few (if not the only one) specialty coffee estate companies in Nicaragua with a fully integrated supply chain segment at origin, meaning the estate plants, produces, harvests, processes, classify and market/export all of our green coffee beans directly from the farm to their final destination all around the world. Therefore, we guarantee the quality and traceability of our products.
All of our coffee is available in traditional 12 oz bags resealable bags, or 3 pound 100% compostable resealable bags. Select from the options below if you would like whole bean, or pre-ground.