La Bastilla Anaerobic Green Coffee Beans
Its a washed 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 tanks the fermentation start by temperature controled way, the high sugar content would serve as fuel for the process.
During the 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 tropical fruit flavors, plenty of dried fruit sugar and delicate floral notes.
La Bastilla Coffee Estates
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.
About Nicaraguan coffees
Coffee was introduced to Nicaragua in the late-1700s by missionaries and colonists. By the late 19th century, coffee became the country’s main export. Although a long history of political unrest, civil war and recent natural disasters have challenged the country, Nicaragua continues to produce coffee as its main crop for trade. The sheer size of the country offers a diverse array of microclimates which, when combined with the numerous varietals cultivated there, produce a range of cup profiles. The most notable regions for coffee production are Jinotega, Matagalpa and Nueva Segovia, but also include the lesser-known Estelí and Madriz. Additionally, the majority of coffee cultivated in Nicaragua is shade grown using organic farming practices. It has become well known as a producer of high-quality Fairtrade and Organic coffees. The designations HG and SHG refer to altitude, as High Grown and Strictly High Grown respectively. SHG coffees are generally valued as a higher quality bean, due to the slow maturation of the bean in higher and cooler regions. In addition, EP stands for European Preparation, a standard of acceptable green defects recognized by the industry. Understanding Coffee Grades In Nicaragua, coffee grading is based primarily on elevation and occasionally on screen size and cup quality. The country uses terms that indicate the altitude at which the coffee was grown—higher elevations typically produce denser beans with more complex flavor profiles because there the cherry ripens more slowly in cooler temperatures. SHG, or Strictly High Grown, indicates an altitude of aver 1,200 meters above sea level. HG, or High Grown, indicates elevations between 900 and 1,200 m.a.s.l.. EP (European Preparation) specifies that the green beans are all hand sorted to remove any defective beans and foreign material.
