Nicaragua Coffee - La Bastilla San Pedro

Nicaragua is one of the smaller Central American countries, accounting for 1.4% of world coffee production. But when measured in terms of specialty coffee, Nicaraguan coffee is a true global coffee powerhouse. Nicaraguan farmers have exploited the advantages of their country to perfection; the high volcanic mountains on one hand and the location between two oceans on the other. Small coffee farms have consistently improved the quality of their coffee from the very beginning; the high location of the plantations gave the Nicaraguans great opportunities. Arabica coffee grown at over 1,000 meters above sea level is the perfect material for specialty coffees.

The La Bastilla plantation has several fields at an altitude of 1,350 to 1,400 meters above sea level; the coffee we present to you here comes from San Pedro, the plantation's 100% arabica H3 variety. After being harvested from the bushes, the coffee was processed using the yellow honey method. The method takes its name from the yellowish color of the green coffee and, above all, the pronounced sweetness that this processing method provides. It's worth noting that only a small percentage of the harvested coffee is processed in this way, and this includes the Micro Lot category, the best part of the plantation. The coffee is RFA (Rainforest Alliance) certified.

You will encounter flavor notes of cane sugar, honey and apricot in the coffee. The coffee is perfect for espresso in the afternoon, as well as for a traditional coffee machine.