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Single Origin Coffee

Nicaragua - La Bastilla Natural

Nicaragua - La Bastilla Natural

$20.00
$20.00
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This micro lot from the renowned region of Jinotega, Nicaragua features a classic natural processed profile with fruit-forward notes of berries, dried cherry, and a sweet syrupy molasses.

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  • Producer / Origin

    La Bastilla Coffee Estates
    Jinotega, Nicaragua

  • Elevation

    1300-1500 meters

  • Cultivar

    Caturra, Catuai

  • Processing

    Natural / Dry

  • Tasting Notes

    Berries, Dried Cherry, Molasses

  • Roast Level

    Light

Cup Profile

In today's coffee scene, innovative producers often turn to alternative processing methods that transform the coffee's flavor profile into something that stands out from the crowd. While we're fans of unique flavors developed through processing, sometimes we long for a classic natural processed coffee that highlights fruit-forward tasting notes without completely overshadowing the coffee's terroir. This fun and delicious micro lot from La Bastilla Coffee estates is such a coffee.

We taste traditional notes of berries, dried cherry, and a note of molasses that contributes to a generally sweet and syrupy mouthfeel. On top of that, the character of the incredible terroir is present - very aromatic, with a balanced cup, smooth body, and a comforting backdrop of chocolate and nuttiness.

Producer Information

La Bastilla is a large coffee estate with impeccable terroir and a fully integrated supply chain. Surrounded by the natural reserve Cerro Datanli El Diablo, and just a few kilometers from Lago de Apanas, Finca La Bastilla is a tropical paradise for the fauna and flora founded on deep, favorable volcanic soils. Uniquely, La Bastilla has a fully integrated supply chain - farming, harvesting processing, and export is all managed directly by the estate, which guarantees the quality and traceability of all of their coffees. A particular point of pride for the estate, the farm has been certified by the Rainforest Alliance since 2003.

Micro-farms have been created throughout the estate, so that each coffee can express its full potential in accordance with the different microclimates. Each farm is further divided into lots. Lots are differentiated at the micro-farm level, but also by the variety of the coffee and the altitude.

Natural Process

The natural, or sun-dried, process is one of the three traditional techniques used by coffee producers to isolate the coffee seed (bean) from the surrounding fruit. [Read More: Coffee 101: Processing]

Coffee pickers must be diligent about only selecting the ripest coffee cherries, increasing the costs of production, but also the potential quality of the end product. The coffee is spread out over raised beds to dry in whole cherry, without removing any of the fruit. During this stage, the coffee is turned regularly to increase airflow, support even drying, and prevent spoilage. After the cherries have been dried, the seeds (or coffee beans) are removed from the fruit and prepared for export.

This processing method is known for developing coffees with fruit-forward flavor profiles, due to the extended time the seeds have contact with the surrounding fruit. The team at La Bastilla strives for strong berry notes and uses a proprietary process that is a "trade secret" of the La Bastilla mill.

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