Nicaragua La Bastilla Anaerobic

This uniquely processed lot from the La Bastilla region of Nicaragua boasts notes of caramel, pineapple, stonefruit, and citrus in a light cup, bright with juicy flavor.

This lot was processed in an Anaerobic chamber, inoculated with brewer's yeast and allowed to ferment within its fruit before being dried. This lends a very complex profile to the cup.

Strictly High Grown, European Process sorted, seriously specialty grade, fruity finish coffee.