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Origin: Jinotega, Nicaragua (Rainforest Alliance Certified)
Tasting Notes: Blueberry, Raspberry, Blackberry, Peach, Cane Sugar, and Lemon
Body: Medium/Full
Acidity: Bright
Process: Natural
Elevation: 1300 – 1500 masl
Variety: Caturra, Catuai
Coffee Background La Bastilla Coffee Estates
Located in the northeast region of Jinotega, Nicaragua, an area renowned for its exceptional coffee. La Bastilla estate coffee thrives in volcanic soils which contribute to the complex and balanced profile typical of high-quality Central American coffees.
Note from the Roaster
La Bastilla is no stranger on our cupping table and always makes it to the final selection. We are pround to bring this coffee because it’s a showcase of precision and "trade secrets" from the La Bastilla estate. The cup is defined by strong berry notes and a vibrant sweetness that is felt from the very beginning of the palette to the the very end. Expect a clean yet fruit-forward experience that has a sweetness reminiscent of blueberry and raspberry. There is a bit of blackberry that shines through and a long lasting sweetness.
Roast Recommendations
Light Roast: Highlights the strong berry notes and preserves the delicate fruit and origin characteristics.
Medium Roast: Enhances the sweetness and body while maintaining a balanced, juicy acidity.
Dark Roast: Deepens the profile into darker fruit and cocoa tones, providing a heavier mouthfeel while softening the brightness.
About the Producers
Since 2003, La Bastilla Coffee Estates has been Rainforest Alliance certified, demonstrating a commitment to sustainability and environmental preservation. The estate is a vital part of its local community, employing up to 650 employees during the peak harvest season.
Understanding the Process: Natural
In the natural (dry) process, coffee cherries are dried whole without removing any of the fruit. This requires extensive planning and patience, as it is a slow process where the cherries must be turned regularly to increase airflow and support even drying. Once dried, the seeds are removed, leaving a bean infused with the fruit’s natural sugars and striking berry character.
Why You’ll Love It
It offers a refined and distinctive journey from its fragrant aroma to its sweet, lingering finish that store-bought options simply cannot replicate. Because specialty coffee is alive, you will notice how pungent it is while grinding and then how the cup changes as it cools, revealing complex layering that is a pleasure to come back to time and again.
Join us in creating these meaningful moments, enjoyed one delicious sip at a time.
Origin: Jinotega, Nicaragua (Rainforest Alliance Certified)
Tasting Notes: Blueberry, Raspberry, Blackberry, Peach, Cane Sugar, and Lemon
Body: Medium/Full
Acidity: Bright
Process: Natural
Elevation: 1300 – 1500 masl
Variety: Caturra, Catuai
Coffee Background La Bastilla Coffee Estates
Located in the northeast region of Jinotega, Nicaragua, an area renowned for its exceptional coffee. La Bastilla estate coffee thrives in volcanic soils which contribute to the complex and balanced profile typical of high-quality Central American coffees.
Note from the Roaster
La Bastilla is no stranger on our cupping table and always makes it to the final selection. We are pround to bring this coffee because it’s a showcase of precision and "trade secrets" from the La Bastilla estate. The cup is defined by strong berry notes and a vibrant sweetness that is felt from the very beginning of the palette to the the very end. Expect a clean yet fruit-forward experience that has a sweetness reminiscent of blueberry and raspberry. There is a bit of blackberry that shines through and a long lasting sweetness.
Roast Recommendations
Light Roast: Highlights the strong berry notes and preserves the delicate fruit and origin characteristics.
Medium Roast: Enhances the sweetness and body while maintaining a balanced, juicy acidity.
Dark Roast: Deepens the profile into darker fruit and cocoa tones, providing a heavier mouthfeel while softening the brightness.
About the Producers
Since 2003, La Bastilla Coffee Estates has been Rainforest Alliance certified, demonstrating a commitment to sustainability and environmental preservation. The estate is a vital part of its local community, employing up to 650 employees during the peak harvest season.
Understanding the Process: Natural
In the natural (dry) process, coffee cherries are dried whole without removing any of the fruit. This requires extensive planning and patience, as it is a slow process where the cherries must be turned regularly to increase airflow and support even drying. Once dried, the seeds are removed, leaving a bean infused with the fruit’s natural sugars and striking berry character.
Why You’ll Love It
It offers a refined and distinctive journey from its fragrant aroma to its sweet, lingering finish that store-bought options simply cannot replicate. Because specialty coffee is alive, you will notice how pungent it is while grinding and then how the cup changes as it cools, revealing complex layering that is a pleasure to come back to time and again.
Join us in creating these meaningful moments, enjoyed one delicious sip at a time.