La Bastilla Estates Nicaragua

Product Info

Blueberry | Chocolate | Spiced Rum

Region: Jinotega

Elevation: 1300-1500 MASL

Varietals: Gesha | Caturra | Catuai | Parainema | SL28 | Java

Process: Natural

The Coffee: This natural processed coffee is a rare departure from the typical Nicaraguan offering. Traditionally coffees of this origin are a washed process most commonly associated with malic fruited tones and caramel. Instead we have a coffee that boasts intense fruited notes of blueberry, grape, and cherry. Alongside those notes we get chocolate/fudge and a unique boozy quality in the fragrance we call spiced rum. A very sweet coffee with mild acidity it brews great in all formats, but shines most when brewed under direct immersion (french press/siphon) or when extracted under pressure (espresso/moka pot).

The Producer: La Bastilla Estates maintains world class operations that are fully integrated into the supply chain from origin to export allowing them to have total control of their quality and guarantee traceability. Coffee is grown, processed, cured, marketed and exported all through their estate. From housing and schools for their employees, to their pursuit of high quality coffee through agronomy and science they are at the top of their trade. A Rainforest Alliance certified farm since 2003 their operations include techniques to trap emissions created during on-site processing where methane is trapped and re-used in kitchens throughout the farm. Their attention to detail is exemplified in their coffee.



FAQs

We roast Monday through Wednesday and sometimes Thursdays based on orders. Coffees roasted are then available the next day. We like a minimum of a day's rest prior to release for consumption. 

We always recommend brewing your coffee following protocols found online and set by the Specialty Coffee Association (https://sca.coffee) These standards use a ratio (ml/g of water to g of coffee) that's between 14:1 to 17:1. For example, a 12oz. pour over brew 12oz (360ml/g) of water with 24g of coffee (15:1 ratio) and adjust based on your taste. These same ratios can be applied to Drip and French Press coffees where 60g of coffee per 1 quart/1liter of water (16:1) is a great starting point. Brew temperatures, we recommend a range from 190-205°F. If you don't have a thermometer, simply boil your kettle remove from heat source for 60 to 90 seconds, which should give you that range. Lastly your grind will affect your cup. Too fine will produce bitter and astringent flavors, while too coarse can produce a flat and watery cup. We like a medium fine grind for pour over and drip, while French Press should be coarse. At the end of the day always brew to your taste and what you prefer. 

We ship Monday through Friday. Orders made Monday - Thursday by 12 PM Pacific standard time will ship out the next day. To ensure that you are receiving the freshest roast possible, any orders made after 12 PM Pacific standard time Thursday through Sunday will typically ship Mondays and sometimes Tuesdays based on availability of the most current roast.