Description
A naturally processed Geisha micro-lot from Finca La Bastilla in Nicaragua’s Jinotega region. Grown at high altitude on volcanic soils, it showcases vibrant tropical fruit, cherry, honeyed sweetness, and floral aromatics with a balanced acidity and clean finish.
This Nicaragua La Bastilla Geisha Natural is a small, high-quality micro-lot produced at Finca La Bastilla in the Jinotega department of northern Nicaragua, an area known for high elevations, cool temperatures, and fertile volcanic soils. The farm sits between 1,300 and 1,500 meters above sea level, bordering the Cerro Datanlí–El Diablo natural reserve near Lago de Apanás. These conditions slow cherry maturation, resulting in denser green coffee with higher sugar development and greater aromatic complexity. La Bastilla Coffee Estates has been Rainforest Alliance certified since 2003 and operates as a vertically integrated estate, controlling farming, milling, and processing on site.
The coffee is produced from the Geisha (also known as Gesha) variety, a cultivar originally from Ethiopia that is prized for its distinctive aromatic intensity and refined flavor structure. Geisha trees are low yielding and require careful management, which makes coffees like this inherently limited. When grown at altitude and harvested selectively, the variety is capable of producing exceptional floral, citrus, and tropical fruit characteristics, often with a tea-like elegance. This lot reflects those traits while leaning into a richer, fruit-driven expression due to its processing method.
For this coffee, only fully ripe red cherries were hand-picked and sorted before undergoing natural (dry) processing. In this method, the cherries are dried whole with the fruit intact rather than being pulped first. Drying naturals requires careful planning and constant monitoring; the cherries are turned regularly to promote even airflow and prevent fermentation defects. La Bastilla employs a proprietary post-drying approach at its mill that is designed to intensify fruit expression while maintaining clarity, contributing to the coffee’s vibrant and clean profile.
In the cup, this Geisha Natural is expressive and sweet, with pronounced tropical fruit notes supported by cherry, strawberry, mango, kiwi, and honeyed sweetness. Floral aromatics and hints of citurs zest add lift and complexity without overwhelming the palate. The body is medium, the acidity is balanced rather than sharp, and the overall structure remains clean and composed for a natural-processed coffee. The moisture content of 11.40% places it well within ideal export and roasting parameters.
This coffee is classified as Strictly High Grown and European Preparation, meaning it was cultivated above 1,200 meters and further sorted to tight quality specifications with minimal defects. It is well suited for buyers seeking a distinctive, fruit-forward Geisha that still maintains structure and elegance. Whether roasted lightly to emphasize aromatics or slightly deeper to enhance sweetness, this lot offers a clear expression of both its variety and the unique microclimate of La Bastilla.
