Description
Grown in the lush hills of Jinotega, this Rainforest Alliance–certified coffee bursts with berry jam notes, layered with honey sweetness and a winey, tea-like finish. A vibrant natural process cup with medium body and balanced acidity.
Nicaragua’s La Bastilla Natural is a shining example of how patient craftsmanship and ideal growing conditions come together to create a remarkable coffee. At La Bastilla, the process begins with a meticulous selection of only the ripest cherries. These cherries are left intact during natural (or dry) processing, meaning they are dried whole with their fruit still surrounding the seed. This slow, deliberate method requires constant care - cherries are turned regularly to encourage airflow, promote even drying, and prevent spoilage. Once fully dried, the beans are carefully removed from the fruit and prepared for export. The team at La Bastilla has developed its own proprietary techniques within this stage, working to highlight deep, expressive berry notes that have become a hallmark of this coffee.
The estate itself is as distinctive as the cup it produces. La Bastilla Coffee Estates sits in the lush northeast region of Jinotega, nestled against the Cerro Datanlí El Diablo natural reserve and just a short distance from the shimmering Lago de Apanás. Its tropical setting, combined with rich volcanic soils, provides the perfect environment for coffee to thrive. Since 2003, La Bastilla has been certified by the Rainforest Alliance and continues to lead with a commitment to sustainability, quality, and innovation. During the harvest, the estate employs up to 600 seasonal workers in addition to its permanent staff, reflecting the scale and care behind each crop.
To further unlock the potential of its land, La Bastilla has divided its property into micro-farms, each one representing a unique microclimate. These farms are subdivided again into lots, classified by both variety and altitude. With its own micro-mill on site, La Bastilla has complete control over processing, which allows it to produce more than 150 distinct micro-lots—each expressing the nuances of variety, terroir, and method.
The quality of this particular coffee is rooted in its altitude. Classified as Strictly High Grown (SHG), La Bastilla’s cherries are cultivated between 1,300 and 1,500 meters above sea level. At these elevations, coffee matures slowly, absorbing nutrients over time and developing dense, sweet beans with layered complexity. After harvest, the beans undergo further refinement through European Preparation (EP), ensuring uniform size and a high standard with minimal defects.
Nicaragua itself has a proud coffee tradition. Despite challenges over the years, it remains one of the world’s top Arabica producers, with coffee supporting over 330,000 people nationwide. Regions like Jinotega, Matagalpa, and Nueva Segovia have become synonymous with exceptional quality, and estates such as La Bastilla exemplify the country’s potential—balancing heritage with modern approaches like micro-lot precision and innovative fermentation practices.
In the cup, La Bastilla Natural unfolds with vivid fruit-forward flavors, carrying notes of blueberry, raspberry, and strawberry, layered with honey sweetness, grapefruit brightness, and a winey, tea-like character. Its medium body and medium acidity make it a versatile and engaging coffee, perfect for those who appreciate complexity without heaviness.
Varieties of Caturra and Catuai, grown between December and March at peak harvest, contribute to the vibrant profile of this offering. With a moisture content of 10.80%, this green coffee is ready to roast, promising an expressive and memorable experience from one of Nicaragua’s most respected estates.
