This is our third year featuring this micro-lot of yeast fermented coffee from La Bastilla Coffee Estate. This coffee underwent an anaerobic process that utilizes Saccharomyces cerevisiae yeast. The ripe cherries are picked and placed in steel tanks with the yeast. Oxygen is removed and the speciality yeast helps to excite chemical reactions resulting in a fruit forward and sweet cup.

Origin: Jinotega, Nicaragua

Producer: La Bastilla Coffee Estates

Processing: Anaerobic Fermentation

Notes: We taste raspberry, grape and caramel

Variety: Caturra, Catuai

Altitude: 1300-1500 masl