La Bastilla Coffee Estates (Finca La Bastilla)

Description

Lemon Candy, Earl Grey, & Caramel! -- Check out this spunky geisha coffee! The taste is different than what we usually find in geisha varietals which tend to be more delicate and nuanced. In contrast, the flavors of these beans are a bit louder and more punchy.

We highly recommend letting this coffee age-out after roasting. It really wakes up after 3 weeks after the roast date.

We're releasing this coffee with its natural-processed sister-lot; check it out here: https://paircupworks.com/products/99-natural-processed-geisha-coffee-beans-from-nicaragua

Origin: Region Jinotega, Nicaragua

Elevation: 1300-1500 masl

Farm/Producer: La Bastilla Coffee Estates

Varietal: Geisha

Processing: Washed

Harvest Time: December-March

From the importer, Genuine Origin:

Our new washed-processed Geisha variety unroasted coffee micro-lot was sourced from Finca La Bastilla, an idyllic farm set atop the high peaks of Nicaragua’s Jinotega department. Ripe red coffee cherries were picked from La Bastilla’s Geisha micro-farm. The cherries were floated, depulped, then placed in fermentation tanks to remove the mucilage. The resulting clean cup profile offers a clear view of the Geisha variety with floral, honeysuckle and fresh fruit notes...

La Bastilla Coffee Estates, located in the north-east region of Jinotega, NIcaragua, is renowned for its coffee. 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. 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.

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.

Additionally, La Bastilla owns its own micro-mill. Every coffee is wet-milled and dry-milled with care. Between coffee varieties and its ability to control processing, La Bastilla is capable of producing more than 150 micro-lot coffees, including bespoke offerings upon request.

Text from Pair Cupworks' listing.