Tier 1- Nicaragua La Bastilla Anaerobic

Tasting Notes: Star Fruit, Lychee, White Grape, Brown Spice, Hibiscus, Honey

Processing Method: Anaerobic 

Varietal: Caturra, Red & Yellow Catuai, SL28, Geisha

Our new Anaerobic process green coffee was sourced 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.

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