Nicaragua La Bastilla Estate Anaerobic

Details

Coffee Review: 93 points

Blind Assessment: Deeply lactic-sweet, rich-toned. Bubblegum, rhododendron, cocoa nib, fresh leather, grape candy in aroma and cup. Richly bittersweet structure with tangy, lactic acidity; delicate, lightly syrupy mouthfeel. The sweet, long finish consolidates to notes of bubblegum and cocoa nib with undertones of rhododendron.

Notes: Produced at La Bastilla Coffee Estate and processed by the anaerobic natural method, in which the whole fruit is fermented in a hermetically sealed vessel before drying. RamsHead Coffee Roasters is a family-owned company founded by Bozeman, Montana natives Caleb and Laura Walker that specializes in direct trade microlot coffees.

The Bottom Line: A uniquely composed anaerobic Nicaragua cup with a decidedly lactic tang and candy notes layered with more traditional floral and earth tones.

La Bastilla Coffee Estate: Located in the north-east region of Jinotega, NIcaragua, La Bastilla Coffee Estate 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, La Bastilla and Santa Luz, the estate employs around 50 permanent and up to 500 temporary employees during the harvest season.

Finca La Bastilla creates opportunities for sustainable lifestyle and income through activities including education at the La Bastilla Agricultural Boarding School, providing on-the-job training for students and hosting an ecolodge for visitors who become part of the farm’s activities. The environment is conserved by maintaining efficient use of river water. To prevent pollution, contaminated water is treated in bio-digesters, producing methane gas. this gas is channeled to the kitchen to be used for cooking.

Micro-farms have been created throughout the estate, so that the coffee can express its full potential in accordance with the different microclimates. Each farm is further divided into lots. Lots are differentiated through the micro-farm, but also the variety of the coffee, the altitude and the processing. Overall, La Bastilla produces up to 150 micro-lot coffees!

Tasting Notes: Strawberry, Blackberry, Cane Sugar, Cantaloupe, Vanilla