Anaerobic Yeast Co-Ferm

Producer / Farm: La Bastilla Coffee Estates

Region: Jinotega, Nicaragua 

MASL: 1300–1500 m 

Process: Anaerobic Yeast Fermentation 

Process notes: Ripe red cherries were placed with specialty Saccharomyces cerevisiae yeast in oxygen free steel tanks. This controlled anaerobic yeast fermentation helps wild up chemical reactions that amplify tropical fruit, bright acidity, & fun florals. 

Varietal: Caturra, Catuai 

Cup Score: 85.5 

Tier Name: Dracaena 

Roast Level: Light – Medium (to highlight fruit and brightness)

Best Brewing Method: Pour Over · Drip · Light Espresso

Flavor Note 1: Pineapple, tropical fruit sweetness 

Flavor Note 2: Caramel, green plum, stone fruit 

Flavor Note 3: Lemon-lime citrus brightness 

Roaster’s Note:

This lot from La Bastilla uses specialized yeast in a controlled anaerobic fermentation to push tropical fruit intensity and vibrant clarity while maintaining a crisp, bright acidity. Expect expressive pineapple and citrus top notes, layered with stone fruit sweetness and a clean finish. Works beautifully as a lighter brew to showcase complexity and aromatics.

Size:

220 g bag · WHOLE BEAN

Nationwide Flat-Rate Shipping

$6 — 1 × 2XX g bag

$10 — 2 to 3 × 225 g bags