Tier 1 - Nicaragua La Bastilla Anaerobic Yeast Fermentation subscription The city is well-connected with

The city is well-connected with highway

which were often inconsistent and of poor quality

but roasters were receptive

Nearly half of the 170 young producer members are women

La Bastilla Coffee Estates

Tier 1 - Nicaragua La Bastilla Anaerobic Yeast Fermentation subscription The city is well-connected withTasting Notes: Grape, Raspberry Jam, Honey, Vanilla, Juicy. Elevation: 1400 M Varietal: Caturra, Catuai Processing: Anaerobic Yeast Fermentation This unroasted micro lot coffee underwent a bespoke anaerobic process that utilized specialty yeasts (Saccharomyces cerevisiae) made by Lallemand for fermentation. Ripe red coffees were picked and later placed in steel tanks along with the special yeasts. Subsequently, the oxygen was removed from the tanks