Nicaragua La Bastilla Anaerobic

Tasting Notes: Brown Sugar, Cocoa Nib, Red Sangria
Origin: Jinotega, Nicaragua
Process: Anaerobic

Limited edition! We believe this is one of the most interesting Nicaraguans we've ever experienced. La Bastilla is the first anaerobic coffee we've sourced from Nicaragua. In anaerobic coffee processing, the coffee cherries are fermented in a vessel with no oxygen (as opposed to out in the open), which slows fermentation, allowing a distinct spectrum of flavors to develop. What that means for this cup is a well-balanced, medium-bodied coffee with notes of red sangria, cocoa nib, and delightful brown sugar sweetness. It's an exceptional sip, and we can't wait to share it with you. We only have a limited quantity available, so grab it before it flies off the shelves!