From the misty highlands of Jinotega, Nicaragua, this exquisite micro-lot from La Bastilla Coffee Estates captures the art of fermentation and the essence of the land. Handpicked red cherries undergo a bespoke anaerobic process with select Saccharomyces cerevisiae yeasts, coaxing out a radiant cup alive with notes of pineapple, caramel, green plum, and stone fruit, lifted by a bright touch of lemon and lime. Nurtured in the fertile soils of the Cerro Datanlí El Diablo reserve and guided by La Bastilla’s dedication to craft and sustainability, this coffee offers a vibrant, layered expression of Nicaraguan terroir.
Region: Jinotega, Nicaragua
Producer: La Bastilla
Altitude: 1500 MASL
Process: Anaerobic + Pineapple Yeast
Varietal: Catuai, Caturra
Think: Pineapple, Caramel Apple, Cacao Nib, Peanut Butter
From the misty highlands of Jinotega, Nicaragua, this exquisite micro-lot from La Bastilla Coffee Estates captures the art of fermentation and the essence of the land. Handpicked red cherries undergo a bespoke anaerobic process with select Saccharomyces cerevisiae yeasts, coaxing out a radiant cup alive with notes of pineapple, caramel, green plum, and stone fruit, lifted by a bright touch of lemon and lime. Nurtured in the fertile soils of the Cerro Datanlí El Diablo reserve and guided by La Bastilla’s dedication to craft and sustainability, this coffee offers a vibrant, layered expression of Nicaraguan terroir.
Region: Jinotega, Nicaragua
Producer: La Bastilla
Altitude: 1500 MASL
Process: Anaerobic + Pineapple Yeast
Varietal: Catuai, Caturra
Think: Pineapple, Caramel Apple, Cacao Nib, Peanut Butter