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Coffee: Nicaragua
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Description:
Farm/Co-op Notes: La Bastilla Coffee Estate is located in the north-east region of Jinotega. The estate has rich volcanic soils and is surrounded by the Cerro Datanli El Diablo natural reserve. La Bastilla has been certified by the Rainforest Alliance since 2003.
Between its two farms, the estate employs about 50 permanent employees and up to 500 temporary employees during the harvest season. La Bastilla works toward providing a sustainable lifestyle and income through education and on the job training. Their environmental footprint is reduced by maintaining efficient use of river water and treating contaminated water in bio-digesters.
Farms have been created throughout the estate to make the most of the different microclimates. Each farm is divided into lots which are differentiated by the coffee, altitude and processing. La Bastilla produces up to 150 micro-lot coffees.
PRODUCER: La Bastilla Coffee Estate
REGION: Jinotega department
TASTING NOTES: Cocoa powder, raisin, green apple
ELEVATION: 4,200 - 5,000 ft
ROAST: Medium
PROCESS: Washed
VARIETIES: Caturra, Bourbon, Parainema
12 oz bag of whole beans.
Farm/Co-op Notes: La Bastilla Coffee Estate is located in the north-east region of Jinotega. The estate has rich volcanic soils and is surrounded by the Cerro Datanli El Diablo natural reserve. La Bastilla has been certified by the Rainforest Alliance since 2003.
Between its two farms, the estate employs about 50 permanent employees and up to 500 temporary employees during the harvest season. La Bastilla works toward providing a sustainable lifestyle and income through education and on the job training. Their environmental footprint is reduced by maintaining efficient use of river water and treating contaminated water in bio-digesters.
Farms have been created throughout the estate to make the most of the different microclimates. Each farm is divided into lots which are differentiated by the coffee, altitude and processing. La Bastilla produces up to 150 micro-lot coffees.
PRODUCER: La Bastilla Coffee Estate
REGION: Jinotega department
TASTING NOTES: Cocoa powder, raisin, green apple
ELEVATION: 4,200 - 5,000 ft
ROAST: Medium
PROCESS: Washed
VARIETIES: Caturra, Bourbon, Parainema
12 oz bag of whole beans.