Farm: La Bastilla Estate
Variety: Hybrid H3 and Caturra
Process: Washed, Pineapple Yeast Fermentation
Tasting notes: Sweet grape, tropical fruits, citrus like acidity, pineapple
About this Coffee:
La Bastilla Farm was established 2003 when the company took over two abandoned estates in the Jinotega/Matagalpa region. Over the following 16
years, the farms were replanted new diverse range of varietals, and infrastructure was renewed including roads, living quarters and, mill and
processing plant. Certified Rainforest Alliance provides environmental policies, as well as groundwork to establish a unique education project giving opportunities to young children and adolescents in the local area.
Priding themselves on being one of the few specialty coffee estate companies in Nicaragua with a fully integrated supply chain segment at origin, meaning they plant, produce, harvest, process, classify and market/export all of their green coffee beans globally. The fully integrated wet and dry processing plant of La Bastilla Estate, they differentiate the coffees harvested from different farm sections or different varieties with 4 different processes. These lots then await "orders" for hulling/grading and export. Each season La Bastilla produces approximately 350 micro-lots.
Yeast Fermentation - Using specialty yeasts (Saccharomyces cerevisiae) made by Lallemand for fermentation in a controlled environment, gives the coffee an additional layer of tropical fruit and floral aromas. These special, washed lots have tropical-fruit-like (pineapple) tastes. That’s why it’s called "Pineapple Candy".