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Bold, fruit-forward, and intensely aromatic, this experimental-process coffee from La Bastilla showcases the depth and complexity that controlled fermentation can bring to a high-grown Nicaraguan coffee.
Produced at La Bastilla Estate in the highlands of Nicaragua, this SHG EP lot undergoes an anaerobic yeast fermentation, where freshly harvested coffee cherries are fermented in a controlled, oxygen-restricted environment with selected yeast cultures. This process enhances sweetness, fruit character, and aromatic intensity while maintaining a clean and structured cup.
The result is a vibrant coffee with layers of ripe tropical fruit, dark berries, wine-like sweetness, and rich cocoa, complemented by a juicy acidity and lingering finish. Its fermentation character adds depth without overwhelming the natural qualities of the coffee.
Tasting Notes: Tropical Fruit • Dark Berry • Cocoa • Wine-Like Sweetness
Process: Anaerobic Yeast Fermentation
Origin: Nicaragua
Producer: La Bastilla Estate
Grade: SHG EP
A distinctive and expressive single-origin coffee for those who enjoy adventurous processing, pronounced fruit character, and a complex, sweet cup.
Bold, fruit-forward, and intensely aromatic, this experimental-process coffee from La Bastilla showcases the depth and complexity that controlled fermentation can bring to a high-grown Nicaraguan coffee.
Produced at La Bastilla Estate in the highlands of Nicaragua, this SHG EP lot undergoes an anaerobic yeast fermentation, where freshly harvested coffee cherries are fermented in a controlled, oxygen-restricted environment with selected yeast cultures. This process enhances sweetness, fruit character, and aromatic intensity while maintaining a clean and structured cup.
The result is a vibrant coffee with layers of ripe tropical fruit, dark berries, wine-like sweetness, and rich cocoa, complemented by a juicy acidity and lingering finish. Its fermentation character adds depth without overwhelming the natural qualities of the coffee.
Tasting Notes: Tropical Fruit • Dark Berry • Cocoa • Wine-Like Sweetness
Process: Anaerobic Yeast Fermentation
Origin: Nicaragua
Producer: La Bastilla Estate
Grade: SHG EP
A distinctive and expressive single-origin coffee for those who enjoy adventurous processing, pronounced fruit character, and a complex, sweet cup.