The renowned La Bastilla Coffee Estates is located in the northeast region of Jinotega, Nicaragua, surrounded by the Cerro Datanli El Diablo natural reserve just kilometers from Lago de Apanas. Founded on fertile volcanic soil, the tropical farm has been a paradise for diverse flora and fauna since 2003 when it was Rainforest Alliance certified, a commitment to excellence it continues to uphold. Its two estates, Finca La Bastilla and Finca Santa Luz, employ around 50 permanent staff and up to 600 seasonal workers during the labor-intensive harvest. Micro-farms across the estates allow each coffee to reach its full potential based on microclimate. The farms are further divided into lots differentiated by coffee variety and altitude. With its own micro-mill, La Bastilla is able to carefully process and produce over 150 micro-lot coffees, including bespoke offerings, by controlling variables between coffee varieties and processing methods.
 
Picture shown is of medium roast beans.
We recommend letting the bag rest, unopened, for 10-12 days after roast date to give the beans time to offgas and develop the best flavor. These are very dense beans and require more time than others to fully reach their potential.