Nicaragua La Bastilla Anaerobic Yeast Fermentation

Our Nicaragua La Bastilla Anaerobic Yeast Fermentation is a standout single origin that celebrates the best of Nicaraguan specialty coffee — with bright fruit notes, vivid complexity, and vivid clarity that only world-class processing can deliver. 

This microlot comes from Finca La Bastilla in the highlands of Jinotega, Nicaragua — a lush coffee region known for its deep volcanic soil, high elevation, and thoughtful farming practices.

Tasting Notes: Pineapple sweetness,  Lemon & lime brightness , Stone fruit complexity &  Caramel-like smoothness

Why This Coffee Is Special

This coffee underwent anaerobic yeast fermentation, a cutting-edge processing method where ripe coffee cherries are sealed in stainless-steel tanks with specialty yeasts and oxygen removed. This controlled environment lets the yeast work with the sugars inside the cherries, unlocking deeper fruit and floral aromatics that would otherwise stay dormant.

• Region: Jinotega, Nicaragua

• Farm: La Bastilla Coffee Estates

• Process: Anaerobic Yeast Fermentation

• Altitude: 1300–1500 m SHG/EP

• Varietals: Caturra, Catuai

• Tasting Notes: Pineapple, Lemon & Lime, Stone Fruit, Caramel