Nicaragua La Bastilla

A controlled anaerobic yeast‑processed micro-lot with caramel sweetness, pineapple brightness, and a hint of rustic sugar and light hops. Smooth, clean, and gently complex—an approachable take on modern fermentation that still feels balanced and refined.

Grown by La Bastilla Coffee Estates in Jinotega, this lot uses a tightly monitored sealed‑tank yeast fermentation to boost clarity and depth. The result is a vibrant, fruit‑forward cup that stands out without overwhelming.

Perfect for home baristas who love expressive coffees with a clean, modern edge.

Flavor: Caramel, Pineapple, Rustic Sugar, Light Hops
Body: Light–Medium
Acidity: Bright
Process: Anaerobic Yeast Fermentation