Size: 12oz Roast: Medium
Tasting Notes
Experience the rich complexity of Nicaragua La Bastilla Anaerobic Yeast Fermentation coffee, where the depth of caramel and molasses intertwines with the subtle sophistication of black tea. This coffee’s unique anaerobic yeast fermentation process enhances its natural sweetness and introduces nuanced layers, resulting in a smooth, full-bodied cup with a lingering, refined finish. Ideal for coffee enthusiasts who appreciate a meticulously crafted brew with bold flavors and an elegant balance, this coffee exemplifies the artistry and precision behind exceptional specialty coffee.
Origin Notes:
La Bastilla Yeast Fermentation Green Coffee Beans
This unroasted micro-lot coffee was processed using a custom anaerobic fermentation method employing specialty yeasts (Saccharomyces cerevisiae) developed by Lallemand. BODY: Light
ACIDITY: Bright
PROCESS: Anaerobic Yeast Fermentation
MOISTURE: 11.40%
After harvesting ripe red cherries, they were placed in sealed steel tanks with the selected yeasts. Oxygen was then removed to create an anaerobic environment, allowing the yeast to drive complex chemical reactions. Throughout fermentation, mill managers closely monitor temperature and pH to ensure optimal outcomes.
La Bastilla Coffee Estates
La Bastilla Coffee Estates, situated in the northeastern region of Jinotega, Nicaragua, is renowned for its exceptional coffee. Nestled near the Cerro Datanli El Diablo natural reserve and just a few kilometers from Lago de Apanas, Finca La Bastilla offers a rich tropical environment thriving on fertile volcanic soils.
Certified by the Rainforest Alliance since 2003, the farm is dedicated to maintaining high standards. Operating two farms, Finca La Bastilla and Finca Santa Luz, the estate employs about 50 permanent workers and up to 600 temporary staff during harvest. The estate is divided into micro-farms designed to showcase the unique potential of each growing zone influenced by distinct microclimates.
These micro-farms are further segmented into lots, differentiated by coffee variety and altitude. La Bastilla also owns a micro-mill where every coffee is carefully wet- and dry-milled. Through precise control of varietals and processing techniques, La Bastilla produces more than 150 micro-lot coffees.
Coffee Bean Quality
Strictly High Grown (SHG) coffee is cultivated at elevations of 1,200 meters or higher above sea level. At these altitudes, coffee cherries mature more slowly, allowing them to absorb additional nutrients. This results in denser, sweeter green coffee beans that are recognized for their superior quality.
Because of the extended maturation period, harvesting and production of SHG coffees typically take place later in the season. During dry milling, this lot was carefully graded to meet European Preparation (EP) standards, ensuring a minimum screen size of 15 and limiting defects to no more than eight per 300 grams.
About Nicaraguan Coffee
Coffee holds a significant place in Nicaragua’s history and economy. Despite enduring political and environmental challenges over the years, Nicaragua continues to be one of the leading producers of Arabica coffee globally. The coffee industry supports more than 330,000 people, with major cultivation areas including Jinotega, Matagalpa, and Nueva Segovia.
Both large estates and small-scale farmers play vital roles in the country’s diverse coffee production. Estates such as La Bastilla exemplify Nicaragua’s potential through precise micro-lot cultivation, sustainable processing practices, and advanced fermentation techniques.
