Nicaragua
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Nicaragua La Bastilla
PRE-ORDER NOW! THE FIRST BATCH OF THIS LIMITED EDITION COFFEE WILL BE ROASTED ON TUESDAY, OCTOBER 21. IT WILL BE AVAILABLE IN THE CAFE ON OCTOBER 22 IF AVAILABLE.
Imagine a coffee experience that transcends the ordinary, a journey of flavor meticulously crafted from bean to cup. At Brewtus Roasting, we're always seeking out coffees that tell a story, and the La Bastilla Yeast Fermentation offers a narrative of innovation, quality, and deep-rooted tradition that we're thrilled to share with you.
It's a testament to pioneering spirit. Nestled in the fertile volcanic soils of Nicaragua's Jinotega region, La Bastilla Coffee Estates, a Rainforest Alliance-certified farm since 2003, is already renowned for its commitment to excellence. But with this micro-lot, they've taken their dedication a step further.
What makes these beans so special? It's their bespoke anaerobic fermentation process. Ripe red coffee cherries are carefully selected and then placed in steel tanks alongside specialty yeasts (Saccharomyces cerevisiae) developed by Lallemand. With the oxygen removed, these yeasts orchestrate a symphony of chemical reactions, with mill managers meticulously monitoring heat and pH to ensure strong, consistent results. This innovative approach unlocks a depth of flavor and complexity rarely found in other coffees.
Grown at an altitude of 1,200 meters or higher, these beans mature slowly, absorbing more nutrients and developing a denser, sweeter profile that's a hallmark of superior quality.
La Bastilla's dedication to craft is genuinely remarkable. With two farms, Finca La Bastilla and Finca Santa Luz, and their own micro-mill, they have unparalleled control over every stage of production.
Nicaragua's coffee history is rich and resilient, with coffee farming supporting over 330,000 people.
Estates like La Bastilla are at the forefront, pushing boundaries with precision, sustainability, and groundbreaking fermentation techniques.