Nicaragua La Bastilla

CUPPING NOTES FROM OUR HEAD ROASTER

Grown high in the mountains of Jinotega, Nicaragua, La Bastilla Natural is a vibrant expression of Caturra and Catuaí varieties cultivated at 1,300–1,500 MASL. Its natural process brings out juicy strawberry, jasmine aromatics, and sweet notes of baker’s chocolate that add a rich and balanced finish. Bright, floral, and sweet, this coffee offers a beautifully complex cup.

ORIGIN

Farm: La Bastilla Region: Jinotega Process: Natural Variety: Caturra, Catuaí Elevation:  1300 - 1500 MASL

Sourced from the Jinotega region of Nicaragua, this La Bastilla lot showcases the distinct character of the Caturra varietal when cultivated at elevations between 1300 and 1500 meters. Produced by La Bastilla and roasted by Press Coffee Roasters, this coffee undergoes a natural process, which often contributes to a heavier body and intensified fruit-forward profiles compared to washed counterparts. You can learn more about how these processing methods influence the final cup profile in our technical guide.

In the cup, this selection balances vibrant, juicy strawberry notes with delicate jasmine aromatics and a grounding finish of baker’s chocolate. Because flavor perception is subjective, we encourage you to reference our flavor wheel to help identify and articulate the specific nuances you experience while brewing. This coffee serves as a compelling example of how regional terroir and careful post-harvest handling converge to create a complex, layered sensory experience.