Region: Jinotega
Altitude: 1300-1500M
Producer: La Bastilla Coffee Estates Microlot
Variety: Caturra, Catuai
Process: Natural
Body: Light
Acidity: Bright
Roast: Medium Light
Flavor: Blueberry, Raspberry, Stone Fruit, Cane Sugar, Lemon
 
Smooth, fruit-forward, and naturally sweet, this microlot from La Bastilla Coffee Estates highlights the rich character of Nicaragua's Jinotega region. Grown at elevations of 1,300–1,500 meters and naturally processed to enhance its sweetness, this medium-light roast offers a silky light body with bright, lively acidity. Every cup is clean, balanced, and bursting with vibrant fruit notes, making it an excellent choice for those who enjoy a crisp, flavorful coffee with a refreshing finish
 
La Bastilla Natural Process Coffee: La Bastilla's staff diligently selects only the ripest coffee cherries for Natural (dry) processing. This requires planning since drying naturals is a slow process. Coffee cherries are dried whole, without removing any of the fruit. During this stage, the coffee is turned regularly to increase airflow, support even drying, and prevent spoilage.
 
After the cherries have been dried, the seeds (or coffee beans) are removed from the fruit and prepared for export. The team at La Bastilla strives for strong berry notes and uses a proprietary process that is a "trade secret" of the La Bastilla mill.
 
La Bastilla Coffee Estates, located in North-East region of Jinotega is renowned for its coffee. Micro farms have been created throughout the estate, so that each coffee can express its full potential in accordance with the different microclimates. Additionally, La Bastilla owns its own micro-mill. Between coffee varieties and it's ability to control processing, La Bastilla is able to produce more than 150 micro lots!