Coffee cultivation was introduced to Nicaragua during the mid-1800s.
At one time, Nicaraguan coffee was more popular and sought after than it is today
Like Guatemala and El Salvador, Nicaragua too is recovering from the brutality of civil war followed by the ravages of 1998 hurricane Mitch. In the case of Nicaragua, its coffees are only now becoming known again.
La Bastilla farm is situated approximately 20 kilometres away from Jinotega, or 6 kilometres to the East of Apanás Lake, and is adjacent to the Datanli el Diablo nature reserve, which is an important biological reserve in the
The farm covers 311 hectares, of which 160 hectares are currently dedicated to the production of coffee.
Most Nicaragua coffee is shade grown. The highest grade is Strictly High Grown (SHG) which these pods are.
Good Nicaraguan coffees are considered a "classic" cup: great body, clean flavour, and balance. They are unique among Central American coffee, in the fact that the highest grown (SHG grade: Strictly High Grown) do not develop the pronounced and sharp acidity of other Central American growers.
Fragrant, complex, with a nut and vanilla bouquet, moderately acidy and medium in body, and a rich, sweet flavour profile that has with a slight nutty finish, with overtones of chocolate that’s lovely and almost chewy.
Convection Roasted, and individually foil wrapped, then packed 50 pods per pack