Blueberry pie, rum raisin, vanilla bean - Light roast
La Bastilla farm is situated approximately 20 kilometres away from Jinotega, and is adjacent to the Datanli el Diablo nature reserve, which is an important biological reserve in the Jinotega area. The farm’s height above sea level varies between 1,050 and 1,450 meters. La Bastilla encompasses 311 hectares, of which 155 hectares are currently dedicated to the production of coffee. The remaining areas are mostly primary forests and administrative areas, in addition to a general agricultural area used by La Bastilla Agricultural Technical School.
Growing and production at La Bastilla is highly organized and methodical; over a dozen varieties are grown on several distinct named areas, and the farm features a fully integrated wet and dry processing plant with the ability to create separations from daily harvests and proces via traditional washed methods, as well as natural, honey, and special fermentations. The coffee harvested each day turns out to become one or several small (micro) lots of parchment or natural dried cherries, which are carefully classified (cupped for quality) and then stored according to variety and internal classification. These lots then await "orders" for hulling/grading and export. La Bastilla produces approximately 350 micro-lots each season.
This has been my go to for a while now. The strawberry note is present enough on the nose that my friend with a strawberry allergy was concerned about trying some.
