Nicaragua La Bastilla Estate

Nicaragua La Bastilla Estate


La Bastilla Farm uses specialty yeast (Saccharomyces cerevisiae) to ferment these green beans in a controlled environment which creates an additional layer of tropical fruit and floral aromas.


The result is that these special washed lots have tropical-fruit-like (pineapple) tastes.

They’ve called it ‘Pineapple Candy’.


La Bastilla Farm was established in 2003 when the company took over two abandoned estates in the Jinotega / Matagalpa region. Over the following 16 years, the farms were replanted with a diverse range of varietals, and infrastructure was renewed including roads, living quarters, mill and processing plant. This has allowed La Bastilla Farm to become one of the few specialty coffee estate companies in Nicaragua with a fully integrated supply chain segment at origin, meaning they plant, produce, harvest, process, classify and market / export all of their green coffee beans globally.


The Estate is also certified Rainforest Alliance, which helps give unique education opportunities to young children and adolescents in the local area.


sweet pineapple acidity, custard, sour cherry