NICARAGUA SHG Anerobic

Producer/Farm: La Bastilla Coffee Estates
Region: Jinotega, Nicaragua
MASL: 1500
Process: Anaerobic Fermentation

• Process notes - Ripe red cherries get picked then placed into oxygen-free steel tanks where anaerobic fermentation develops bright, clean characteristics with tropical sweetness and delicate florals.
   A Strictly High Grown (SHG) green coffee must be grown at an altitude of 1,200 meters above sea level or higher. When coffee grows at high altitudes, the coffee cherries mature more slowly. This allows the fruit to take in more nutrients, resulting in denser, sweeter coffee beans that are considered higher quality. Coffee harvesting and production generally occurs later in the season. During dry milling, the lot was further sorted to European Preparation (EP) specifications with a minimum screen size of 15 and above and a maximum of eight defects within 300 grams
  

Varietal: Red & Yellow Catuai,
SCA Score: 82.5
Tier Name: Dracaena
Roast Level: Light Medium - Medium

Best Brewing Method: Pour Over, Aero, Press, Espresso for the adventurous

• Flavor Note 1: Milk Chocolate
• Flavor Note 2: Strawberry, Dried Cherry
• Flavor Note 3: Marzipan, Black Tea
  

Roaster's Note: This anaerobically fermented La Bastilla lot highlights bright acidity and complexity from careful fermentation control, showing both delicate tropical fruit sweetness and classic Central American clarity. A compelling cup that rewards both filter and experimental espresso approaches.

Size: 220g bag WHOLE BEAN

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