NICARAGUA Finca La Bastilla (Anaerobic)
Step into a new realm of coffee excellence with East Iceland Coffee Company’s inaugural Anaerobic Process Coffee, sourced from Finca La Bastilla. This is our first dive into the world of anaerobically processed coffee, and we couldn’t be more excited to share this delicious selection with you. We experience tropical fruit notes like star fruit and lychee rounded out by chocolate and caramel sweetness. This is one of two lots we got from Finca La Bastilla so make sure you try them both!
Region: Jinotega
Traceable To: Finca La Bastilla
Roast Profile: Medium-Light
Process: Anaerobic
Variety: Caturra, Red & Yellow Catuai, Parainema, Java, SL28, Geisha
Altitude: 1300-1500 MASL
Brewing suggestion: Drip Coffee, Pour Over, French Press, Cold Brew.
12 oz - 340 Grams
Step into a new realm of coffee excellence with East Iceland Coffee Company’s inaugural Anaerobic Process Coffee, sourced from Finca La Bastilla. This is our first dive into the world of anaerobically processed coffee, and we couldn’t be more excited to share this delicious selection with you. We experience tropical fruit notes like star fruit and lychee rounded out by chocolate and caramel sweetness. This is one of two lots we got from Finca La Bastilla so make sure you try them both!
Region: Jinotega
Traceable To: Finca La Bastilla
Roast Profile: Medium-Light
Process: Anaerobic
Variety: Caturra, Red & Yellow Catuai, Parainema, Java, SL28, Geisha
Altitude: 1300-1500 MASL
Brewing suggestion: Drip Coffee, Pour Over, French Press, Cold Brew.
12 oz - 340 Grams
Step into a new realm of coffee excellence with East Iceland Coffee Company’s inaugural Anaerobic Process Coffee, sourced from Finca La Bastilla. This is our first dive into the world of anaerobically processed coffee, and we couldn’t be more excited to share this delicious selection with you. We experience tropical fruit notes like star fruit and lychee rounded out by chocolate and caramel sweetness. This is one of two lots we got from Finca La Bastilla so make sure you try them both!
Region: Jinotega
Traceable To: Finca La Bastilla
Roast Profile: Medium-Light
Process: Anaerobic
Variety: Caturra, Red & Yellow Catuai, Parainema, Java, SL28, Geisha
Altitude: 1300-1500 MASL
Brewing suggestion: Drip Coffee, Pour Over, French Press, Cold Brew.
12 oz - 340 Grams
Natural processed
From the farm:
During the peak of the harvest, we select specific lots and varietals with high concentrations of mucilage (Brix) to apply the anaerobic fermentation process. During this process, fermentation occurs in the absence of oxygen, creating a distinctive aroma and flavor profile full of powerful and complex fruit notes. We use custom-built airtight stainless steel containers that allow us to monitor and control temperature, air pressure, and acidity (PH) which are key factors for anaerobic fermentation.
Source: bastillacoffee.com