nicaragua la bastilla coffee estates natural

region: jinotega

altitude: 1300-1500 masl 

varietal: caturra, catuai

process: natural

our tasting notes: blueberry, raspberry, tea-like, honey, brownie

roast level: light

We are super excited to add this micro-lot from the La Bastilla Estates to the lineup. A farm in the Jinotega region that essentially operates its own lab and micro-mill right on site.

This is not your average coffee. Because this is a Natural process, the staff at La Bastilla dry the coffee cherries whole without removing the fruit. They have to turn the cherries constantly to manage airflow and prevent spoilage—it’s high-risk, high-reward work but the result is a cup that is incredibly fruit-forward with a lot of body. If you usually drink washed coffees, this is going to be a wild change but If you love naturals, you have to try this one.