• Nicaragua
  • December - March

Nicaragua La Bastilla San Pedro H3 Hybrid Washed SHG/EP 2024

SKU: GEN24NIC
$4.50/lb$292.50/65lb box
  • Flavor: Milk Chocolate, Stone Fruit, Raisin, Almond, Vanilla
  • Body: Medium
  • Acidity: Bright
  • Process: Washed
  • Moisture: 10.50%
  • Packaging: 65lb box
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Availability
Afloat: 56 Boxes
Cup Score: 84.75
Cupping Date: Apr '24

La Bastilla H3 Hybrid Variety Washed Process

Our new H3 Hybrid variety washed-processed micro-lot coffee was sourced from Finca La Bastilla, an idyllic farm set atop the high peaks of Nicaragua's Jinotega department. This single-variety, single-farm lot offers a cup profile that is a taste of summer. Rich cocoa and almond notes are complemented by bright stone-fruit acidity.

Washed (Wet) Coffee Processing

In the washed or “wet” process coffee cherries are floated and sorted to ensure consistent ripeness and to remove any defective cherries. The seeds (coffee beans) are then removed from their skins using depulping machines and typically moved to fermentation tanks to remove the mucilage the remaining fruit remnants. Afterwards, the coffee is dried until it reaches the optimal moisture level.

Washed processing has become widely popular. The cup profile of washed coffees tends to reflect the terroir of the coffee. The processing method allows the growing conditions, the region and the true character of the coffee to shine through.

La Bastilla Coffee Estates

La Bastilla Coffee Estates, located in the north-east region of Jinotega, NIcaragua, is renowned for its coffee. On its two farms, Finca La Bastilla and Finca Santa Luz, the estate employs around 50 permanent and up to 600 temporary employees during the harvest season. 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, favorable volcanic soils. Since 2003, the farm has been certified by the Rainforest Alliance and is striving for continued excellence.

Micro-farms such as San Pedro have been created throughout the estate, so that each coffee can express its full potential in accordance with the different microclimates. Each farm is further divided into lots. Lots are differentiated at the micro-farm level, but also by the variety of the coffee and the altitude.

Additionally, La Bastilla owns its own micro-mill. Every coffee is wet-milled and dry-milled with care. Between coffee varieties and its ability to control processing, La Bastilla is capable of producing more than 150 micro-lot coffees, including bespoke offerings upon request.

H3 Hybrid Coffee Variety

The H3 Hybrid variety combines the best of Caturra and Ethiopian landrace E531. The variety offers both strong yields and exceptional quality when planted at elevations above 1300 masl. However, H3 tends to be susceptible to leaf rust and disease.

Coffee Bean Quality

A Strictly High Grown (SHG) coffee is grown at an altitude of 1,200 meters above sea level or higher. When coffee cherries grow at high altitudes, they tend to mature more slowly. This allows the fruit to take in more nutrients, resulting in denser, sweeter green coffee beans that are considered higher quality. Due to the longer maturation, harvesting and production of SHG coffees generally occurs later in the season. During dry milling, this lot was further sorted to European Preparation (EP) specifications with a minimum screen size of 15 and above and a maximum of eight defects within 300 grams.

GEOGRAPHY:

Region Jinotega

Altitude 1300-1500

PRODUCER:

Finca La Bastilla - San Pedro Micro-Farm

VARIETY:

H3 Hybrid

PROCESSING:

Washed

HARVEST TIME:

December - March