A fully bodied coffee with subtle apple acidity and caramel sweetness, also some dark chocolate and hazelnut notes. Clean finish.
These coffee beans are largely shade-grown, at altitudes of 1250-1450m, in the protected biodiverse tropical paradise of the Cerro Dantali El Diablo Nature Reserve.
The varietals used are Red Catuai, Yellow Catuai & Caturra, and this is a washed processed coffee bean.
The Speciality Coffee Association score is 86, and the roast level is medium. This is the same beans used for Custard Cream Nicaragua, but taken to a slightly more developed roast to increase some of the sweeter notes, resulting in reduced acidity.
How it Tastes
This is the same high-quality shade-grown coffee bean used for Custard Cream Nicaragua, from the La Bastilla estate in the tropical paradise of a natural reserve in Jinotega, northern-central Nicaragua.
However, the slightly more developed roast produces a different taste profile, reducing the acidity and amping up the sweetness.
For me there’s the enjoyable but not too overpowering apple acidity, balanced by a caramel sweetness, so this coffee for me is reminiscent of toffee apples, although there are also some chocolate and nutty notes.
La Bastilla Farm
La Bastilla coffee farm is located around 20 kilometers from Jinotega, in the stunning tropical paradise of the Cerro Dantali El Diablo Nature Reserve, an extremely important biodiverse protected habitat.
The farm is situated in a unique microclimate, with an abundance of natural shade-providing trees, volcanic soil and a natural biodiversity which results in exceptional quality coffee with distinctive qualities.
La Bastilla became Rainforest Alliance certified in 2003 and maintains an ongoing program for continuous improvement.
