La Bastilla Natural – Jinotega, Nicaragua
Origin: Jinotega, Nicaragua
Producer: La Bastilla Coffee Estates (Micro-farm lots)
Variety: Caturra, Catuai
Process: Natural (Dry Process)
Drying: Whole-cherry sun-dried, regularly turned for even drying
Body: Medium
Acidity: Medium
Flavor Notes: Blueberry • Strawberry • Honey • Grapefruit • Wine-like • Tea-like
About the Farm
La Bastilla Coffee Estates is located in the northeastern highlands of Jinotega, where rich volcanic soils, cool mountain air, and dense surrounding forest shape one of Nicaragua’s most celebrated specialty coffee environments. The estate borders the natural reserve Cerro Datanlí El Diablo, creating a biodiverse ecosystem that supports slow, even cherry maturation — an essential factor for developing sweetness and complexity in high-quality natural coffees.
Since 2003, La Bastilla has been Rainforest Alliance certified and is recognized for its sustainability, traceability, and investment in community development. The estate employs around 50 permanent workers year-round and up to 600 seasonal workers during harvest, reflecting its scale and commitment to ethical production.
The farm is divided into numerous micro-farms and further separated into individual lots by variety, elevation, and microclimate. This allows each coffee to express its full potential with remarkable clarity. With its own wet mill, dry mill, and export operation on site, La Bastilla maintains full control over quality from cherry selection to export-ready green coffee — producing more than 150 micro-lots each year.
About the Bean
For this natural lot, La Bastilla staff hand-select only the ripest cherries at peak harvest. The coffee is dried whole inside the fruit, allowing sugars and organic acids from the pulp to infuse the seed during slow dehydration. Throughout drying, the cherries are turned frequently to maintain airflow and prevent over-fermentation — a key factor in achieving clean, expressive natural profiles.
Once fully dried, the fruit is removed and the beans are sorted to Strictly High Grown (SHG) and European Preparation (EP) standards, meaning the lot originates above 1,200 masl and is meticulously sorted to minimize defects and ensure uniformity.
The result is a lively, berry-driven coffee with a sweet, mildly wine-like character. Aromas of blueberry, raspberry, and strawberry lead the way, supported by honeyed sweetness and subtle citrus. As the cup cools, grapefruit zest, white-tea dryness, and a delicate, fruity acidity add nuance and clarity. The moderate body and balanced structure make it both approachable and explorative — a showcase of what carefully executed Nicaraguan naturals can achieve.