Nicaragua - La Bastilla Salvaje - Wild Yeast Ferment
Nicaragua - La Bastilla Salvaje - Wild Yeast Ferment
Nicaragua - La Bastilla Salvaje - Wild Yeast Ferment

Nicaragua - La Bastilla Salvaje - Wild Yeast Ferment

Origin: Nicaragua, Jingotega, Hacienda La Bastilla

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

Altitude: 1300-1500 MASL

Process: Anaerobic

Notes: 

  • Raspberry

  • Green Apple

  • Cinnamon 

La Bastilla Coffee Estate, located in the north-east region of Jinotega, Nicaragua, is renowned for its coffee. Surrounded by the natural reserve Cerro Datanli El Diablo, just a few kilometers from Lago de Apanas, Finca La Bastilla is a tropical paradise for the fauna and flora founded on deep, favorable volcanic soils. Since 2003, the farm has been certified by the Rainforest Alliance and is striving for continued excellence. On its two farms, La Bastilla and Santa Luz, the estate employs around 50 permanent and up to 500 temporary employees during the harvest season.

This 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.

*Our preferred brewing method for this coffee is Chemex with a 1:12.5 coffee to water ratio