La Bastilla Estates

Blueberry | Nougat | Raspberry

Region: Jinotega

Elevation: 1300-1500 MASL

Varietals: Caturra | Catuai

Process: Anaerobic Yeast Fermentation

The Coffee: This fermentation process coffee is the second coffee we have purchased this season from trusted producer La Bastilla Estates. Utilizing yeast to quickstart a short (2 days) anaerobic fermentation we get a cup that's "cleaner" than most anaerobics. Roasted medium we note fruit tones of raspberry and blueberry, a medium body, touch of vanilla and a nougat finish. This cup brews great in drip/pour over, aeropress, and french press.

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.