Discover the tropical complexity of La Bastilla – Nicaragua, a single-origin coffee grown on the renowned La Bastilla Estate in Jinotega. This medium roast undergoes anaerobic yeast fermentation using Saccharomyces cerevisiae, enhancing its sweetness and fruit-forward profile.
With tasting notes of pineapple, caramel, green plum, stone fruit, and lemon-lime, this coffee delivers a juicy, clean cup with vibrant acidity. Grown between 1,300–1,500 MASL and processed with meticulous attention to detail, it showcases the best of experimental Nicaraguan coffee. Ideal for filter methods or adventurous espresso lovers.
Discover the tropical complexity of La Bastilla – Nicaragua, a single-origin coffee grown on the renowned La Bastilla Estate in Jinotega. This medium roast undergoes anaerobic yeast fermentation using Saccharomyces cerevisiae, enhancing its sweetness and fruit-forward profile.
With tasting notes of pineapple, caramel, green plum, stone fruit, and lemon-lime, this coffee delivers a juicy, clean cup with vibrant acidity. Grown between 1,300–1,500 MASL and processed with meticulous attention to detail, it showcases the best of experimental Nicaraguan coffee. Ideal for filter methods or adventurous espresso lovers.
Additional Info:
Type: Single Origin
Region: Jinotega, Nicaragua
Producer: Finca La Bastilla Coffee Estates
Process: Anaerobic Yeast Fermentation
Varietal: Caturra, Catuai
Roast: Medium Roast
Tasting Notes: Pineapple | Caramel | Green Plum | Stone Fruit | Lemon & Lime
Altitude: 1,300–1,500 MASL
