Nicaragua La Bastilla - Anaerobic Yeast Process

Introducing our most unique coffee yet!

Meet the Nicaragua La Bastilla Anaerobic Yeast Process (say that 5 times fast!).

A micro-lot from La Bastilla Coffee Estates in Jinotega, Nicaragua, processed with a bespoke anaerobic yeast fermentation designed to push clarity, intensity, and ferment-driven complexity—while staying tightly controlled through constant monitoring.

What makes it special
This lot is fermented in sealed steel tanks with oxygen removed (anaerobic), using specialty yeast (Saccharomyces cerevisiae). During fermentation, the mill team closely monitors temperature and pH to keep the process stable and repeatable.

Estate & context
La Bastilla sits in the northeast region of Jinotega, near the Cerro Datanlí El Diablo natural reserve and Laguna de Apanás. The farm has been Rainforest Alliance certified since 2003, and during harvest season employs ~50 permanent staff and up to 600 temporary employees

Coffee details

Origin: Jinotega, Nicaragua

Producer: La Bastilla Coffee Estates

Processing: Yeast Fermentation, Anaerobic

Grade: SHG/EP

Harvest: December – March

Varieties: Caturra, Catuai

Altitude: 1300–1500 MASL

Tasting Notes: Caramel, Pineapple, Rustic Sugar, Light Hops