This rare micro-lot from La Bastilla Coffee Estates in Jinotega, Nicaragua, underwent a bespoke anaerobic fermentation with specialty yeasts (Saccharomyces cerevisiae) developed by Lallemand. Ripe red cherries were sealed in steel tanks, oxygen removed, and carefully monitored for temperature and pH to achieve a vibrant, expressive profile.
Nestled in the Cerro Datanlí El Diablo reserve, La Bastilla has been Rainforest Alliance certified since 2003. The estate’s micro-farm model and on-site mill allow for precise control over variety, altitude, and process, producing over 150 distinctive micro-lots each year.
Learn more at https://bastillacoffee.com/our-coffee/
Note: Sliding Scale not available for 5lb bags - Must select “N/A”
This rare micro-lot from La Bastilla Coffee Estates in Jinotega, Nicaragua, underwent a bespoke anaerobic fermentation with specialty yeasts (Saccharomyces cerevisiae) developed by Lallemand. Ripe red cherries were sealed in steel tanks, oxygen removed, and carefully monitored for temperature and pH to achieve a vibrant, expressive profile.
Nestled in the Cerro Datanlí El Diablo reserve, La Bastilla has been Rainforest Alliance certified since 2003. The estate’s micro-farm model and on-site mill allow for precise control over variety, altitude, and process, producing over 150 distinctive micro-lots each year.
Learn more at https://bastillacoffee.com/our-coffee/
Note: Sliding Scale not available for 5lb bags - Must select “N/A”
