Nicaragua: La Bastilla Natural

We tried six different coffees from this farm, all delicious and all processed beautifully. We've brought you the anaerobic yeast fermentation last month, and now we're showcasing the delightful deep fruit and chocolate notes of the natural process.

 The farm also owns its own mill, ensuring total control over the handling of the coffee, and that care and control really shows through with this coffee. We hope you enjoy the rich and sweet flavors of this coffee as much as we do.

Origin: Jinotega, Nicaragua

Elevation: 1300-1500 MASL

Producer: La Bastilla Coffee Estates

Varietals: Caturra, Catuai

Processing: Natural

Flavor Notes: Plum Jam, Marzipan, Dark Chocolate