Origin: Nicaragua
Region: Jinotega
Producer: La Bastilla Coffee Estates
Altitude: 1,300–1,500 m
Varieties: Caturra, Catuai
Process: Anaerobic Yeast Fermentation (Saccharomyces cerevisiae – Lallemand)
Harvest: December – March
Grade: SHG / EP
Flavor Notes: Pineapple, caramel, green plum, stone fruit, lemon & lime
Body & Acidity: Light body, bright acidity
About the Farm
La Bastilla Coffee Estates is located in northeastern Jinotega, surrounded by the Cerro Dantali–El Diablo Natural Reserve and near Lago de Apanás. The estate sits on deep volcanic soils that support a rich ecosystem and provide ideal conditions for high-quality coffee. Founded with a focus on long-term stewardship and quality, La Bastilla has been Rainforest Alliance certified since 2003.
The estate operates two primary farms—Finca La Bastilla and Finca Santa Luz—and employs approximately 50 permanent staff, expanding to as many as 600 seasonal workers during harvest. To fully express terroir, La Bastilla is divided into micro-farms and further separated by altitude, variety, and processing method. With an on-site micro-mill, the estate maintains full control over wet and dry milling, enabling the production of more than 150 distinct micro-lot coffees each year, including bespoke experimental lots.
About the Process
This micro-lot underwent a bespoke anaerobic yeast fermentation using specialty Saccharomyces cerevisiae cultures developed by Lallemand. Ripe cherries were sealed in stainless steel tanks, oxygen was removed, and fermentation was carefully guided through constant monitoring of temperature and pH. The controlled anaerobic environment allows the selected yeast to drive specific chemical reactions, amplifying fruit expression while maintaining balance and structure.
In the Cup
This coffee is vibrant and expressive. Bright notes of pineapple and citrus lead the cup, followed by caramel sweetness and layered stone-fruit character. Green plum adds a crisp, refreshing edge, while the light body and lively acidity keep the profile clean, dynamic, and precise. A highly aromatic, modern fermentation-driven coffee that remains polished and intentional rather than overpowering.