Why it matters: Bespoke anaerobic yeast fermentation in sealed steel tanks for unique flavor profiles and controlled fermentation.
Nicaragua La Bastilla
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$20.00
Size: 340g · 1000g
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Highlights
- Anaerobic yeast fermentation: Delivers enhanced clarity, intensity, and complex ferment-driven flavors
- Sealed steel tank processing: Maintains optimal fermentation conditions for consistent results
- Single origin from La Bastilla: Offers distinct regional and farm-specific characteristics
- Rainforest Alliance certified: Ensures sustainable and ethical farming practices
- Medium grind and regular caffeine: Balances flavor and accessibility for a wide range of consumers
Specs
| Origin | Jinotega, Nicaragua |
| Producer | La Bastilla Coffee Estates |
| Process | Anaerobic yeast fermentation |
| Grade | SHG EP |
| Harvest | December to March |
| Varieties | Caturra, Catuai |
| Altitude | 1300–1500 masl |
| Grind Size | Medium |
| Caffeine Content | Regular |
| Form | Ground |
Full product description
A controlled anaerobic yeast‑processed micro-lot with caramel sweetness, pineapple brightness, and a hint of rustic sugar and light hops. Smooth, clean, and gently complex—an approachable take on modern fermentation that still feels balanced and refined. Grown by La Bastilla Coffee Estates in Jinotega, this lot uses a tightly monitored sealed‑tank yeast fermentation to boost clarity and depth. The result is a vibrant, fruit‑forward cup that stands out without overwhelming. Perfect for home baristas who love expressive coffees with a clean, modern edge. Flavor: Caramel, Pineapple, Rustic Sugar, Light Hops Body: Light–Medium Acidity: Bright Process: Anaerobic Yeast Fermentation
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