Nicaragua La Bastilla Estate
Our Nicaraguan coffee from La Bastilla Estates is back! This medium bodied coffee offers a slight natural sweetness giving your tastebuds the morning wake up call they deserve!
This coffee is processed using a an anaerobic yeast fermentation. You're likely asking yourself "what in the world is that"? First, like all coffee, the farmers pick the coffee cherries when they are ripe. The farm then selects specific lots and varieties of the ripe red coffee cherries and place them in custom steel tanks along with specialized yeasts made by Lallemand for fermentation. During this process, fermentation occurs in the absence of oxygen, creating a distinctive aroma and flavor profile full of powerful and complex fruit notes. The custom-built airtight stainless steel containers that allow the mill managers to monitor and control temperature, air pressure, and acidity (PH) which are key factors for anaerobic fermentation. The results give the coffee an additional layer of tropical fruit and floral aromas.
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.
- FLAVOR: Raspberry, Grape, Caramel, Honey, Vanilla
- BODY: Medium
- ACIDITY: Bright
- PROCESS: Anaerobic Yeast Fermentation
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.