THE FARM: 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. 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!

This lot from La Bastilla Estate is a honey processed, which means the skin is removed but the mucilage is left on the seed to dry.  It is the sticky texture and the golden amber color of the mucilage reminiscent of honey that led coffee producers to name this method the honey process. Some of the most exciting flavors and aromas of great coffee are created during the fermentation of pectin and sugars found in the mucilage.  The honey process capitalizes on this stage and imparts unique flavors which leave a remarkable taste. 

OUR ROAST: La Bastilla Estate has a sweet sugar and almond scent, like toffee-covered almond. The brewed coffee has flavors of roasted nut, chocolate-malted beer grains, along with some tannic, tea-like bittering. Our roast adds a bit more strength to these flavors, wrapping up the caramel and nut flavors with a sprinkling of dark cocoa powder. This is a crowd-pleasing coffee that balances its bitter-sweetness and will work great as an espresso too.

*** All prices are per pound ***