La Bastilla Coffee Estate, located in the north-east region of Jinotega,
Nicaragua, is renowned for its coffee. Surrounded by the natural reserve
Cerro Datanli El Diablo, just a few kilometers from Lago de Apanas, Finca
La Bastilla is a tropical paradise for the fauna and flora founded on deep,
favourable volcanic soils.
Since 2003, the farm has been certified by the Rainforest Alliance and is
striving for continued excellence. On its two farms, La Bastilla and Santa
Luz, the estate employs around 50 permanent and up to 500 temporary
employees during the harvest season.
Finca La Bastilla creates opportunities for sustainable lifestyle and income
through activities including education at the La Bastilla Agricultural
Boarding School, providing on-the-job training for students and hosting
an ecolodge for visitors who become part of the farm’s activities. The environment is conserved by maintaining efficient use of river water. To prevent
pollution, contaminated water is treated in bio-digesters, producing
methane gas. This gas is channelled to the kitchen to be used for cooking.
Micro-farms have been created throughout the estate, so that the coffee
can express its full potential in accordance with the different microclimates.
Each farm is further divided into lots. Lots are differentiated through the
micro-farm, but also the variety of the coffee, the altitude and the processing.
Overall, La Bastilla produces up to 150 micro-lots coffees!
Tasty Profile: Medium body, brown cane sugar, apricot, notes of wheat
|FARM||Finca La Bastilla – San Pedro|
|ALTITUDE||1350 -1400 m.a.s.l.|
|TASTE PROFILE||Medium body, brown cane sugar, apricot, notes of wheat|