Nicaragua La Bastilla Anaerobic Process

  This Nicaragua La Bastilla Anaerobic Process green coffee comes from Finca La Bastilla in Jinotega. The pickers hand-selected perfectly ripe red cherries bursting with natural sugars, which were then placed in steel tanks and deprived of oxygen. This unique anaerobic process requires careful monitoring of heat and pH levels to achieve the desired results. The result is a bright, clean cup with hints of fresh tropical fruits, a satisfying amount of dried fruit sweetness, and delicate floral undertones.   La Bastilla specializes in Strictly High Grown (SHG) coffees cultivated at altitudes above 1,200 meters, resulting in denser, sweeter beans of higher quality. Flavor: Star Fruit, Lychee, White Grape, Brown Spice, Hibiscus, Honey Body: Light Acidity: Bright Process: Anaerobic Cup score: 86