Nicaraguan La Bastilla Estate Natural

Try our Freshly Roasted Coffee from Nicaragua

Nicaraguan La Bastilla Estate Natural Coffee

Varietal – Hybrid H3 and Caturra

Altitude – 1100 – 1450

Cupping Notes – floral up front with strawberries and a boozy long finish

La Bastilla Farm was established 2003 when the company took over two abandoned estates in the Jinotega/Matagalpa region. Over the following 16
years, the farms were replanted new diverse range of varietals, and infrastructure was renewed including roads, living quarters and, mill and
processing plant. Certified Rainforest Alliance provides environmental policies, as well as groundwork to establish a unique education project giving
opportunities to young children and adolescents in the local area.
Priding themselves on being one of the few specialty coffee estate companies in Nicaragua with a fully integrated supply chain segment at origin,
meaning they plant, produce, harvest, process, classify and market/export all of their green coffee beans globally. The fully integrated wet and dry
processing plant of La Bastilla Estate, they differentiate the coffees harvested from different farm sections or different varieties with 4 different
processes. These lots then await “orders” for hulling/grading and export. Each season La Bastilla produces approximately 350 micro-lots.
The four processes used on the farm are:
Fully Washed – traditional processing. dried at 45 degrees C.
Honey processed – Specially selected lots harvested mid crop are dried with the mucilage still attached to the parchment skin.
Yeast Fermentation -Using specialty yeasts (Saccharomyces cerevisiae) made by Lallemand for fermentation in a controlled environment (bins)
which give the coffee an additional layer of tropical fruit and floral aromas. These special, washed lots have tropical-fruit-like (pineapple) tastes.
That’s why it’s called “Pineapple Candy”.
Natural processed – Selective hand picking of very ripe sections of the farm are processed as Naturals. A long slow drying process occurs in two
stages. The details of this process is a “trade secret” their our mill manager, Victor. La Bastilla Natural lots have deep and exotic black-fruit-like
tastes. That is why its called “Blueberry Candy”.

 

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