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The La Bastilla farm in Nicaragua has it’s own micro mill and is known for producing exceptional coffees including experimental processes. This is a naturally processed Gesha that is very fruit forward. Finca La Bastilla produces up to 150 micro-lots per year. The estate is made up of multiple micro-farms, each with their own micro-climates.
The estate pays close attention to quality control and proactive agronomy practices, but also to the welfare of its permanent and seasonal workers. It’s important for Finca La Bastilla to maintain long term relationships with harvest laborers, and facilities like daycare and family dormitories go a long way to improving their quality of life.
Flavors remind us of blueberry, strawberry, and raspberry
Region: Jinotega
Elevation: 1300-1500 meters
Varieties: Caturra, Catuai
Processing: Natural
Roast Level: Light
The La Bastilla farm in Nicaragua has it’s own micro mill and is known for producing exceptional coffees including experimental processes. This is a naturally processed Gesha that is very fruit forward. Finca La Bastilla produces up to 150 micro-lots per year. The estate is made up of multiple micro-farms, each with their own micro-climates.
The estate pays close attention to quality control and proactive agronomy practices, but also to the welfare of its permanent and seasonal workers. It’s important for Finca La Bastilla to maintain long term relationships with harvest laborers, and facilities like daycare and family dormitories go a long way to improving their quality of life.
Flavors remind us of blueberry, strawberry, and raspberry
Region: Jinotega
Elevation: 1300-1500 meters
Varieties: Caturra, Catuai
Processing: Natural
Roast Level: Light
