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Background: This micro-lot coffee from the northeast Jinotega region of Nicaragua is grown by La Bastilla Estates and processed using a unique anaerobic method of yeast fermentation.
Process: anaerobic yeast fermentation
Amount: 12 ounces whole bean coffee
Tasting Notes: orange blossom, raspberry, allspice
PRE-ORDER NOW FOR OUR PROJECTED OCTOBER 3 ROAST DATE!
Background: This micro-lot coffee from the northeast Jinotega region of Nicaragua is grown by La Bastilla Estates and processed using a unique anaerobic method of yeast fermentation.
Process: anaerobic yeast fermentation
Amount: 12 ounces whole bean coffee
Tasting Notes: orange blossom, raspberry, allspice
PRE-ORDER NOW FOR OUR PROJECTED OCTOBER 3 ROAST DATE!