Nicaragua - August '25 Coffee of the Month

Origin: Nicaragua Pineapple, Caramel, Green Plum, Stone Fruit, Lemon & Lime Geography: Region JinotegaAltitude: 1300-1500 MASLProducer: La Bastilla Coffee EstatesProcessing: Anaerobic Yeast FermintationVariety: Catuai, Caturra From Genuine Origin Website:  La Bastilla Yeast Fermentation Green Coffee Beans This unroasted micro-lot coffee underwent a bespoke anaerobic process that utilized specialty yeasts (Saccharomyces cerevisiae) made by Lallemand for fermentation. Ripe red coffees were picked and later placed in steel tanks along with the special yeasts. Subsequently, the oxygen was removed from the tanks and the yeast helped to excite the chemical reactions in the process. During the anaerobic processing, mill managers constantly monitor heat and pH levels. Careful attention ensures strong results. La Bastilla Coffee Estates La Bastilla Coffee Estates, located in the north-east region of Jinotega, NIcaragua, is renowned for its coffee. Surrounded by the natural reserve Cerro Dat