Nicaragua La Bastilla [Retail]
$15.40
Get ready to have your socks blown off by this funky, unique offering from La Bastilla that we expect will elicit a “huh-that’s-interesting-and-I-don’t-know-what-to-do-with-that” kind of reaction!
With a special anaerobic yeast process, this coffee emanates bright notes of raspberry, plenty of booziness akin to port wine, candy, and some white chocolate.
Additional information
| Weight | 10 oz |
|---|---|
| Type | Whole Bean |
| Region | Jinotega |
| Elevation | 1300-1500 masl |
| Process | Anaerobic yeast fermentation |
| Tasting notes | ripe raspberry, ruby port wine, white chocolate, candy |
| Variety | Catuai, Caturra |
Get ready to have your socks blown off by this funky, unique offering from La Bastilla that we expect will elicit a “huh-that’s-interesting-and-I-don’t-know-what-to-do-with-that” kind of reaction!
La Bastilla Coffee Estates, located in the north-east region of Jinotega, Nicaragua, is renowned for its coffee growth and bold experimentation. Finca La Bastilla is a tropical paradise for the fauna and flora founded on deep, favorable volcanic soils. Micro-farms have been created throughout the estate, so that each coffee can express its full potential in accordance with the different microclimates. As such, various micro-lots have been an area of focus for these entrepreneurs.
This specific process utilizes an anaerobic fermentation method with the addition of a special yeast. Subsequently, the oxygen was removed from the tanks and the yeast helped to excite the chemical reactions in the process. What was gained was a coffee that emanated bright notes of raspberry, plenty of booziness akin to port wine, candy, and some white chocolate.
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