Nicaragua La Bastilla Jinotega
cocoa • toffee • roasted nuts
- roasted & shipped the same day
- In stock, ready to ship
This Nicaraguan coffee is so smooth and chocolatey and has a delicious roasted nut aroma and sweet-bodied, low acidic cup. As we sampled this coffee along the different roast profiles, we found a wide range of flavor notes. Which we believe is a testimony to the quality of this bean. We could have launched this coffee as a fruited light roast or as a complex medium roast, but we decided that it really shines roasted dark, showing off the stunning chocolate and toffee flavors. This level makes it a versatile bean, amazing in a french press and as an espresso. It is an excellent coffee and a great value!
Flavor Notes: cocoa • toffee • roasted nuts
bold • creamy
Recommended Brew Method:
drip • espresso • french press
Washed Nicaragua coffees can be mild, crowd-pleasing, and balanced, and this lot from La Bastilla Estate is definitely all of that and a little more. It's Catuaí coffee grown at low to medium elevation, and there's really nothing "wild" in the profile, other than how wildly versatile it is! It shows well in lighter roasts, as well as taking all the way to 2nd Crack. And we like it this way - a pleasantly sweet, bodied, low acid cup. La Bastilla Estate is a large, 300-hectare farm situated between Datanli and El Diablo nature reserves. About half the farm is currently producing coffee, broken into 18 small plots. "El Peñon" is one of these plots, and this is a separation from that site on the La Bastilla farm. This is considered the higher part of the farm, stretching up to a modest 1350 meters above sea level. La Bastilla obtained RFA certification over a decade ago, abundance of trees on the farm provides ample shade canopy for the coffee to slowly mature beneath.
On-Demand Roasting Explained
I'm sure that you've seen notes on our website about how 'We don't roast until you want it." or "Roasted Fresh After You Order", but have you thought about why and how we setup our business to do that?