Nicaragua La Bastilla Anaerobic

• We Taste: Pineapple, Lemon-Lime Soda, 
• Region: Jinotega, Nicaragua
• Process: Anaerobic Fermentation
• Elevation: 1,300 - 1,500 meters
• Varietal: Caturra, Catuai

This coffee comes to us form the Finca La Bastilla farm, one of two owned and operated by the La Bastilla Coffee Estate. Located in the north-east region of Jinotega, Nicaragua, Fina La Bastilla is surrounded by the Cerro Datanli El Diablo natural reserve. The volcanic soil the farm sits on, its climate, and its altitude combine to create ideal coffee growing conditions.

Where this coffee differs from the Nicaragua La Bastilla Natural is in its processing method. This lot from La Bastilla Coffee Estates goes thru an anaerobic fermentation process after harvesting. To do this the coffee is placed in steel tanks with the oxygen removed and specific yeast added.

To do this the ripest cherries undergo fermentation in oxygen-free steel tanks where natural enzymes and an added specialty yeast strain help along the chemical reactions that take place transforming the sugars into flavor compounds in the bean.

The result is a incredibly complex but sweet in which we taste fresh pineapple cider, lemon-lime sour candies, caramel, tropical fruits, stone fruits, and light florals.