La Bastilla Paradox
Wild. Winey. Juicy. Sweet. Smooth. Experience a perplexing Nicaraguan coffee that sets a foundation of sweet caramel and vanilla body…only to make the next sip explode with juicy kiwi and boozy overtones. This coffee is not the same from start to finish. As it cools, the depth of layers and complexity becomes an unmistakable reality. How can a coffee be this diverse within one single cup? The paradox.
This coffee underwent a significant anaerobic process that removed all oxygen in a fermenting process. What is experienced after roasting attests to incredible care and innovation at the La Bastilla estate.
Notes: Sweet kiwi wine, caramel vanilla, green grape
Process: Anaerobic
Roast: Light
Altitude: 1300-1500 m
Wild. Winey. Juicy. Sweet. Smooth. Experience a perplexing Nicaraguan coffee that sets a foundation of sweet caramel and vanilla body…only to make the next sip explode with juicy kiwi and boozy overtones. This coffee is not the same from start to finish. As it cools, the depth of layers and complexity becomes an unmistakable reality. How can a coffee be this diverse within one single cup? The paradox.
This coffee underwent a significant anaerobic process that removed all oxygen in a fermenting process. What is experienced after roasting attests to incredible care and innovation at the La Bastilla estate.
Notes: Sweet kiwi wine, caramel vanilla, green grape
Process: Anaerobic
Roast: Light
Altitude: 1300-1500 m
Wild. Winey. Juicy. Sweet. Smooth. Experience a perplexing Nicaraguan coffee that sets a foundation of sweet caramel and vanilla body…only to make the next sip explode with juicy kiwi and boozy overtones. This coffee is not the same from start to finish. As it cools, the depth of layers and complexity becomes an unmistakable reality. How can a coffee be this diverse within one single cup? The paradox.
This coffee underwent a significant anaerobic process that removed all oxygen in a fermenting process. What is experienced after roasting attests to incredible care and innovation at the La Bastilla estate.
Notes: Sweet kiwi wine, caramel vanilla, green grape
Process: Anaerobic
Roast: Light
Altitude: 1300-1500 m
