Various fruity notes & an increased toffee and caramel sweetness as it cools. Lingering aftertaste of vanilla and caramel reminiscent of custard creams!
This a stonking, high-scoring & cup of excellence awarded single origin coffee grown in the fertile volcanic soil of the La Bastilla Estate, in the lush tropical paradise of the Cerro Datanli El Diablo Nature Reserve in Jinotega, northern-central Nicaragua.
The Speciality Coffee Association score of this coffee bean is 86, and it is also a Cup of Excellence winning coffee. It's Rainforest Alliance certified, and it's a direct trade coffee which means it's purchased directly from the farmer.
Please note, this is a bean we'd recommend for pour over and inverted aeropress.
It's not recommended for cafetiere, or for espresso for standard espresso setups. If you're accustomed to pulling shots of espresso with lighter roasts, however, then this coffee can be very enjoyable as espresso when well extracted. Please note, this is a dense bean, it's not suited to bean to cup machines or integrated grinder portafilter machines.
How it Tastes
This is a very high quality coffee, with a broad range of both interesting and satisfying flavour notes, the most discernible of which for me is custard creams.
It's important to note if you're new to coffee tasting, that when we're talking about taste notes, we're talking about fairly subtle flavours, and it's very subjective.
Don't worry too much if you don't agree with my particular taste descriptors, it's very common for people to not concur exactly with taste notes on coffee, as taste is a subjective thing.
The important thing is, do you enjoy it? If so, great, put it on subscription to make sure you don’t run out, and save 15% too :-). If not, each to their own, we have lots of other lovely coffees for you to try.
La Bastilla Farm
La Bastilla coffee farm is located around 20 kilometers from Jinotega, in the stunning tropical paradise of the Cerro Datanli El Diablo Nature Reserve, an extremely important biodiverse protected habitat.
The farm is situated in a unique microclimate, with an abundance of natural shade-providing trees, volcanic soil and a natural biodiversity which results in exceptional quality coffee with distinctive qualities.
La Bastilla became Rainforest Alliance certified in 2003 and maintains an ongoing program for continuous improvement.
