Nicaragua La Bastilla Anaerobic

Although it may not come immediately to mind when thinking of specialty coffee, Nicaragua is one of Central Americas largest specialty coffee producers. This particular coffee, from the La Bastilla estate, is processed using the anaerobic method to bring out the natural sweetness in the bean.

This particular Nicaraguan coffee is sourced from Jinotega region and features flavors of Bittersweet Chocolate, Rhubarb, Strawberry, Brown Sugar, Vanilla, Hibiscus. Order some today and see if you can single out any of those notes.

Region: Jinotega, Nicaragua

Variety: Caturra, Red & Yellow Catuai, Parainema, Java, SL28, Geisha

Altitude: 1,300-1,500

Process: Anaerobic