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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 coffee 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.
La Bastilla's staff diligently selects only the ripest coffee cherries for Natural (dry) processing. This requires planning since drying naturals is a slow process. Coffee cherries are dried whole, without removing any of the fruit. During this stage, the coffee is turned regularly to increase airflow, support even drying, and prevent spoilage.
After the cherries have been dried, the seeds (or coffee beans) are removed from the fruit and prepared for export. The team at La Bastilla strives for strong berry notes and uses a proprietary process that is a "trade secret" of the La Bastilla mill.
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 coffee 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.
La Bastilla's staff diligently selects only the ripest coffee cherries for Natural (dry) processing. This requires planning since drying naturals is a slow process. Coffee cherries are dried whole, without removing any of the fruit. During this stage, the coffee is turned regularly to increase airflow, support even drying, and prevent spoilage.
After the cherries have been dried, the seeds (or coffee beans) are removed from the fruit and prepared for export. The team at La Bastilla strives for strong berry notes and uses a proprietary process that is a "trade secret" of the La Bastilla mill.
Flavors remind us of blueberry, strawberry, and raspberry
Region: Jinotega
Elevation: 1300-1500 meters
Varieties: Caturra, Catuai
Processing: Natural
Roast Level: Light
