Nicaragua La Bastilla  

• Cupping Notes: Stone Fruit, Caramel, Vanilla, Citrus.
• Heavy Bodied.
• Mild Acidity.
• Yeast Fermentation Processed.
• Single Origin.
• Micro-Lot.
• 12 oz. Bag.

La Bastilla Coffee Estate, located in the north-east region of Jinotega, NIcaragua, is renowned for its coffee. 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, La Bastilla and Santa Luz, the estate employs around 50 permanent and up to 500 temporary employees during the harvest season.

Finca La Bastilla creates opportunities for sustainable lifestyle and income through activities including education at the La Bastilla Agricultural Boarding School, providing on-the-job training for students and hosting an ecolodge for visitors who become part of the farm’s activities. The environment is conserved by maintaining efficient use of river water. To prevent pollution, contaminated water is treated in bio-digesters, producing methane gas. this gas is channeled to the kitchen to be used for cooking.

Micro-farms have been created throughout the estate, so that the coffee can express its full potential in accordance with the different microclimates. Each farm is further divided into lots. Lots are differentiated through the micro-farm, but also the variety of the coffee, the altitude and the processing. Overall, La Bastilla produces up to 150 micro-lot coffees!

• Elevation: 1300 to 1500 meters
• Varietals: Caturra, Red & Yellow Catuai, Parainema, Java, SL28, Geisha
• Processing: Yeast Fermentation
• Harvest Time: December to March