Origin: Nicaragua
Region: Jinotega
Producer: La Bastilla Coffee Estates
Process: Anaerobic (without oxygen)
Roast: Medium-Light
Cup Notes: Tropical fruit, slightly tart and winey
If you are adventurous and enjoy fruity, tart and somewhat winey coffee, you would enjoy this anaerobic processed Nicaraguan. The coffee cherries are placed in tanks and the oxygen is removed during fermentation (anaerobic processed).
We roasted this coffee medium light but not too light. I'd suggest drinking this one black brewed at a 17 or 18:1 ratio.