Nicaragua - Finca la Bastilla

This new Anaerobic process coffee from Finca La Bastilla in Jinotega, Nicaragua is bright and packed full of tropical fruit flavors.

During harvest pickers targeted ripe cherries bursting with fruit sugar for this lot. Later on, when the coffee was placed in steel tanks and the oxygen removed, the high sugar content would serve as fuel for the anaerobic process. During the anaerobic process constant monitoring of heat and pH levels is key. Careful attention is given to ensure strong results. In the case of this coffee, we have bright, clean cup full of fresh flavors, plenty of dried fruit sugar and delicate floral notes.

This coffee does very well as a pourover or filter coffee. It’s a hight quality example of an anaerobic processed coffee.