La Bastilla Nicaragua | Anaerobic Light Roast

La Bastilla is the most interesting coffee we carry right now. A light roast from Jinotega, Nicaragua, processed through anaerobic yeast fermentation. The result in the cup: pineapple up front, then caramel, stone fruit, a hint of lemon. Complex and clean at the same time.

These are the final bags from this harvest lot. Once we're through the green, it's gone.

How to brew it

Pour over is the move with this one. We use it through a flat-bottom brewer and it sings. For something different in the summer heat, try it Tokyo iced style: brew a concentrated pour over (1:10 ratio) directly over ice in your cup. It cools instantly and keeps all the clarity and fruit character. Refreshing and dialed.

FLAVOR NOTES:

Pineapple, Caramel, Stone Fruit, Green Plum, Lemon & Lime

PROCESS:

Anaerobic Yeast Fermentation

ORIGIN:

Jinotega, Nicaragua | 1,300-1,500 MASL

VARIETY:

Caturra, Catuai

PRODUCER:

La Bastilla Coffee Estates (Rainforest Alliance certified)

Order by Sunday at midnight. Roasted Monday, shipped Tuesday.