About This Coffee
La Bastilla Coffee Estates is located in the north-east region of NIcaragua, about 20 kilometers from Jinotega, and is renowned for its coffee. Surrounded by the natural reserve Cerro Datanli El Diablo, just a few kilometers from Lago de Apanas, Finca La Bastilla is a tropical paradise for the fauna and flora founded on deep, favorable volcanic soils. Since 2003, the farm has been certified by the Rainforest Alliance and is striving for continued excellence. On its two farms, Finca La Bastilla and Finca Santa Luz, the estate employs around 50 permanent and up to 600 temporary employees during the harvest season. Growing and production at La Bastilla is highly organized and methodical; over a dozen varieties are grown on several distinct named areas, and the farm features a fully integrated wet and dry processing plant with the ability to create separations from daily harvests and process via traditional washed methods, as well as natural, honey, and special fermentations. The coffee harvested each day turns out to become one or several small (micro) lots of parchment or natural dried cherries, which are carefully classified (cupped for quality) and then stored according to variety and internal classification. These lots then await "orders" for hulling/grading and export. La Bastilla produces approximately 350 micro-lots each season.
Micro-farms have been created throughout the estate so that each coffee can express its full potential in accordance with the different microclimates. Each farm is further divided into lots. Lots are differentiated at the micro-farm level, but also by the variety of the coffee and the altitude.
This unroasted micro-lot coffee underwent an anaerobic process that utilized specialty yeasts (Saccharomyces cerevisiae) made by Lallemand for fermentation.
Ripe red coffees were picked and later placed in steel tanks along with the special yeasts. Subsequently, the oxygen was removed from the tanks and the yeast helped to excite the chemical reactions in the process.
During the anaerobic processing, mill managers constantly monitor heat and pH levels. Careful attention ensures strong results.
Growing Coffee In Nicaragua
Nicaragua coffee growing regions include Jinotega, Nuevo Segovia, Madriz, Esteli, Matagalpa, Boaco, Managua, Carazo, and Granada. Throughout the country, most Nicaragua coffee is grown between 800 and 1500 masl, with some specialty coffees growing even higher that 1500 masl. Over 330,000 people in Nicaragua work in coffee, which is 15% of the labor market and more than 50% of the agricultural workforce. Most Nicaragua coffee is milled using a version of wet processing. Plant species include Catimor, Catuai, Java, Maragogype, Pacamara, Red Bourbon, Geisha, and others.
History of Coffee in Nicaragua
Coffee came to Nicaragua in the mid-1800's but did not have to compete with well established crops like indigo or banana. It took coffee just 20 years to become the country's number one export and by the dawn of the 20th century, coffee represented 65% of Nicaragua's exports. Between 1895 and 1926, production of coffee in the Jinotega region alone tripled, from 4,500 bags to 13,500. The rapid growth of the industry did not coincide with as much deforestation as other countries in the region and today virtually all Nicaraguan coffee is considered shade grown.
Country: Nicaragua
Region: Jinotega
Farm: La Bastilla Coffee Estates
Elevation: 1300-1600 MASL
Variety: Caturra, Catuai
Processing: Anaerobic Yeast Fermentation
Tasting notes: Medium-bodied and bright w/ flavors of raspberry, grape, caramel, honey, and vanilla.