Nicaragua La Bastilla Anaerobic Fermented

Another amazing bean from Finca La Bastilla, this anaerobic fermented coffee features rich milk chocolate layered over ripe strawberry notes, with dried cherry and marzipan rounding out the profile. It’s a relatively light bodied cup, with bright berry flavor and aroma, and floral hints as it cools.

This anaerobic process green coffee was sourced from Finca La Bastilla in Jinotega, Nicaragua. During harvest pickers targeted ripe, red 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 new Anaerobic coffee, we have bright, clean cup full of fresh tropical fruit flavors, plenty of dried fruit sugar and delicate floral notes.

La Bastilla Coffee Estates, located in the north-east region of Jinotega, NIcaragua, is renowned for its coffee. Surrounded by the natural reserve Cerro Datanli El Diablo, just a few kilometers from Lago de Apanas, Finca La Bastilla is a tropical paradise for the fauna and flora founded on deep, favorable volcanic soils. Since 2003, the farm has been certified by the Rainforest Alliance and is striving for continued excellence. On its two farms, Finca La Bastilla and Finca Santa Luz, the estate employs around 50 permanent and up to 600 temporary employees during the harvest season.

Micro-farms have been created throughout the estate, so that each coffee can express its full potential in accordance with the different microclimates. Each farm is further divided into lots. Lots are differentiated at the micro-farm level, but also by the variety of the coffee and the altitude.

Additionally, La Bastilla owns its own micro-mill. Every coffee is wet-milled and dry-milled with care. Between coffee varieties and its ability to control processing, La Bastilla is capable of producing more than 150 micro-lot coffees, including bespoke offerings upon request.

A Strictly High Grown (SHG) green coffee must be grown at an altitude of 1,200 meters above sea level or higher. When coffee grows at high altitudes, the coffee cherries mature more slowly. This allows the fruit to take in more nutrients, resulting in denser, sweeter coffee beans that are considered higher quality. Coffee harvesting and production generally occurs later in the season. During dry milling, the lot was further sorted to European Preparation (EP) specifications with a minimum screen size of 15 and above and a maximum of eight defects within 300 grams.

Nicaraguan coffee has deep roots in the country’s history and economy. Despite decades of political and environmental challenges, Nicaragua remains one of the world’s top Arabica producers. Coffee farming supports over 330,000 people, with key growing regions including Jinotega, Matagalpa, and Nueva Segovia.

Today, both large estates and smallholders contribute to Nicaragua’s diverse coffee landscape. Estates like La Bastilla showcase the country’s potential with micro-lot precision, sustainable processing, and innovative fermentation methods