Producer: La Bastilla Coffee Estates

Region: Jinotega, Nicaragua

Elevation: 1,300–1,500 masl

Process: Anaerobic Yeast Fermentation (AYF)

Cultivar: Caturra, Catuaí

Harvest: December–March

Flavor Notes: Tropical Fruit • Raspberry • Star Fruit • Brown Spice • Rose Hips

Body: Medium

Acidity: Bright, Fruit-Forward

About the Farm

La Bastilla Coffee Estates is located in the mountainous Jinotega region of northern Nicaragua, surrounded by the Cerro Datanlí–El Diablo Nature Reserve and near Lake Apanás. The estate's rich volcanic soils, high elevations, and diverse microclimates provide ideal conditions for cultivating specialty coffee.

Comprised of Finca La Bastilla and Finca Santa Luz, the estate has held Rainforest Alliance certification since 2003. Its coffee-growing areas are divided into smaller micro-farms and individual lots, allowing producers to manage different varieties and growing conditions with precision. With its own wet and dry milling facilities, La Bastilla maintains close control over processing and produces more than 150 distinct micro-lot offerings, including experimental fermentations.

About the Bean

This experimental lot from La Bastilla showcases the expressive potential of anaerobic yeast fermentation. Ripe coffee cherries are placed in sealed stainless steel tanks and inoculated with selected strains of Saccharomyces cerevisiae yeast developed by Lallemand. Oxygen is removed from the tanks, while temperature and pH are carefully monitored to guide fermentation and encourage the development of distinctive flavor compounds.

In the cup, vibrant tropical fruit notes lead with raspberry and star fruit, complemented by subtle undertones of brown spice and rose hips. A medium body provides balance to the coffee's bright acidity, creating a lively, layered profile that highlights the influence of controlled fermentation without sacrificing clarity or structure.