Nicaragua
La Bastilla Natural Process

Description

This Nicaragua coffee comes from the La Bastilla Coffee estate, featuring notes of raspberry, dark chocolate, and honeydew for a deliciously fruity and structured coffee. The micro-lots this coffee is grown in create a uniquely nuanced and varied profile that will shine brightly in espresso and pour-over alike.

Located in the northeast region of Jinotega, Nicaragua, the La Bastilla Coffee Estate is renowned for its coffee. Only a few kilometers from Lago de Apanas, Finca La Bastilla is surrounded by the Cerro Datanli El Diablo natural reserve, creating a tropical paradise for the fauna and flora found on deep, favorable volcanic soils. Since 2003, the farm has been certified by the Rainforest Alliance and is striving for continued excellence.

Finca La Bastilla creates opportunities for sustainable lifestyles and incomes through 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. 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. The environment of Finca La Bastilla is conserved by the efficient use of river water — This water is treated in bio-digesters, which produce methane gas that is used in the farm kitchen and various other gas appliances around the institution.

Throughout the estate, micro-lots are defined so the coffee can express its full potential in accordance with the uniquely different microclimates. These farms are further subdivided into several lots, which produce a unique coffee cherry through the variety of the coffee, the altitude, and the processing. Overall, La Bastilla produces up to 150 micro-lot coffees.

GEOGRAPHY:

Region Jinotega

Altitude 1300-1500

PRODUCER:

La Bastilla Coffee Estates

VARIETY:

Caturra, Red & Yellow Catuai, Parainema, Java, SL28, Geisha

PROCESSING:

Natural

HARVEST TIME:

December – March