Nicaragua - Anearobic Process

Our new Anaerobic process coffee comes from Finca La Bastilla in Jinotega, Nicaragua. The coffee cherries were carefully picked at their peak, when they were fully ripe, deep red, and packed with natural fruit sugars.

After harvesting, the cherries were placed in sealed steel tanks where the oxygen was removed, allowing the natural sugars to fuel the anaerobic fermentation process. Throughout fermentation, temperature and pH were closely monitored to keep the process balanced and consistent.

The result is a bright, clean cup with fresh berry flavors, plenty of natural sweetness, and a subtle floral character. It’s a really interesting coffee that brings a lot of fruit to the cup without losing the clean, enjoyable finish we look for in our coffees.