La Bastilla was established in 2003 with a long term view on re-estblishing 2 abandoned coffee estates in a sustainable way. Since then they have replanted with a diverse selection of coffee varietals. They also have their own micro-mill to handle both wet and dry processing of their own coffees.

More Info

Country:Nicaragua
Region: Jinotega
Process: Wet / Washed:
Elevation: 1300 - 1500 masl
Varietals: Centroamericano

Starting Points

Filter: 17:1
Espresso: 2.5:1