Taste our new Anaerobic offering from Finca La Bastilla in Jinotega, Nicaragua. During harvest pickers targeted ripe, red cherries bursting with fruit sugar for this lot. Later on, when the coffee was placed in steel tanks and the oxygen removed, the high sugar content would serve as fuel for the anaerobic process.

During the anaerobic process constant monitoring of heat and pH levels is key. Careful attention is given to ensure strong results. In the case of this new Anaerobic coffee, we have bright, clean cup full of fresh tropical fruit flavors, plenty of dried fruit sugar and delicate floral notes.

La Bastilla Coffee Estates, located in the north-east region of Jinotega, NIcaragua, 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.

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.