Nicaragua - La Bastilla

La Bastilla farm is situated approximately 20 kilometres away from Jinotega, and is surrounded by the Cerro Datanli el Diablo nature reserve. Finca La Bastilla is a tropical paradise for the fauna and flora founded on deep, favorable volcanic soils. 

La Bastilla encompasses 311 hectares, of which 155 hectares are currently dedicated to the production of coffee. The remaining areas are mostly primary forests and administrative areas, in addition to a general agricultural area used by La Bastilla Agricultural Technical School.

Growing and production at La Bastilla is highly organized and methodical; over a dozen varieties are grown on several distinct named areas, and the farm features a fully integrated wet and dry processing plant with the ability to create separations from daily harvests and proces via traditional washed methods, as well as natural, honey, and special fermentations. The coffee harvested each day turns out to become one or several small (micro) lots of parchment or natural dried cherries, which are carefully classified (cupped for quality) and then stored according to variety and internal classification. 

This special micro-lot coffee underwent a bespoke anaerobic process that utilized specialty yeasts (Saccharomyces cerevisiae) for fermentation, which give the coffee an additional layer of tropical-fruit-like tastes with floral aromas. The ripe red coffees were picked and later placed in steel tanks along with the special yeasts. Subsequently, the oxygen was removed from the tanks and the yeast helped to excite the chemical reactions in the process. During the anaerobic processing , mill managers constantly monitor heat and pH levels. Careful attention ensures strong results. 

Origin: Jinotega, Nicaragua

Elevation: 1,300- 1,500 MASL

Producer: La Bastilla

Varietals: Caturra, Catuai

Processing: Yeast Fermentation, Anaerobic

Flavor Notes: Pineapple, Star Fruit, Rose Hips