Nicaragua La Bastilla Coffee Estates

Origin

• 🇳🇮 Nicaragua

Tasting notes

Character

• Bright
  30
• Clean
  20

Process: NaturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. Varietal: CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. & CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Strawberries & HoneyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. This coffee comes to us from the La Bastilla farm located in the Jinotega region of Nicaragua. It is a tropical paradise surrounded by rain forest and many flora and fauna grow along side the coffee plants. The volcanic soil and the high altitude makes it a perfect place for coffee to thrive. The farm is certified rain forest alliance and they strive for continued excellence in coffee. We roasted this light and the fruity notes of strawberry and the sweetness of honey are evidenced with your first sip.