Nicaragua Jinotega Hacienda La Bastilla Blue Candy Natural

Sale price Price $17.95 Regular price

COFFEE REVIEW: 92 points

Blind Assessment: Fruit-forward, deeply sweet. Blueberry, dark chocolate, magnolia, cedar, almond in aroma and cup. Sweet structure with gentle acidity; crisp, velvety mouthfeel. Chocolaty finish with blueberry and almond undertones.

Notes: Produced at Hacienda La Bastilla from trees of the Caturra, Red and Yellow Catuaí, Parainema, Java, SL28, and Geisha varieties of Arabica and processed by the natural method (dried in the whole fruit). RamsHead Coffee Roasters is a family-owned company founded by Bozeman, Montana natives Caleb and Laura Walker that specializes in direct trade microlot coffees. For more information, visit www.ramsheadcoffee.com.

The Bottom Line: A richly fruit-toned, crisply chocolaty natural-processed Nicaragua cup.

FARM INFO:

La Bastilla Coffee Estate, 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, 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-lots coffees!

Sourced from

  • Nicaragua

Tasting Notes

  • Blue Berry
  • Tropical Fruits
  • Sweet and Sugary

Recommended Brewing Method(s)

French Press, Pour-Over, Drip & Espresso