Seasonal Offering - Single Origin (Nicaragua)
SEASONAL OFFERING - SINGLE ORIGIN NICARAGUA LAS BASTILLA
This particular coffee from La Bastilla Estate in Nicaragua caught our attention at the 2022 London Coffee festival and we simply had to have it. Our curiosity about this coffee was peaked when we not only knew this coffee tasted exceptional, but went through a unique process during fermentation. When we dug a little deeper into the story of where the coffee came from we noticed how special the people behind the coffee are.
|ORIGIN||Nicaragua La Bastilla, Jinotega
|PRODUCER||La Bastilla Estate
|PROCESS||Washed, yeast fermentation
|ALTITUDE||1100 – 1450m|
|SCA SCORE||86 Points|
|VARIETAL||Hybrid H3 & Caturra
HOW DOES IT TASTE?
WHAT IS SPECIAL ABOUT THIS ONE? - YEAST FERMENTATION
While relatively new in the specialty coffee scene, yeast fermentation is widely practised in the wine and beer industries. It is typically done at origin and involves adding a yeast starter to green coffee in order to further ferment the beans. The most common method involves adding yeast (Saccharomyces cerevisiae) and warm water to green beans. The mixture is covered to allow fermentation to occur, and then the beans are rinsed and dried before roasting. For dry processed coffees, this can help boost the coffee’s quality and complexity.
Essentially, yeast fermentation can help create consistent, high-quality coffee as the yeast cultures help keep the fermentation process under control. This allows roasters to showcase the full breadth of coffee characteristics reducing acidity and bitterness. This has encouraged roasters to be able to experiment with their development time with less worry about bitterness.