Nicaragua De La Bastilla Honey Process


Sorry, this coffee is currently unavailable. 

But our EL SALVADOR FINCA MOLTEN CANDY choice is a great substitute – click here to see

Origin: Jinotega, Nicaragua
Elevation: 1250m
Roast: Medium
Process: Honey
Flavour: dry nutty notes, cocoa and toffee finish
Acidity: pleasing, sweet body

Out of Season



La Bastilla Estate is situated in the Jinotega region of Nicaragua. It is commonly known as Nicaragua’s capital of coffee – accounting for over 50% of production in Nicaragua.

The Jinotega growing region of Nicaragua harbours a very pleasant climate all year round with subtropical humidity and a dense clouded landscape. This constant climate ensures uniformity in each coffee harvest ideal for a consistent quality.

The remaining areas of the farm is vacated by the technical school of agriculture – this outlines the care and passion the farmers devote to the coffee.


‘Miel de la Bastilla’

Literally translating as ‘Honey of the Bastille’ this is a common description used for this coffee. Honey process is a method of drying out the coffee beans before they reach their optimum moisture content. This specific bean is ‘Red Honey Process’ by which they are dried out over a longer period of time in the shade allowing sweeter tastes to develop, hence honey!

Additional information

Beans / Ground

Beans, Ground


1KG, 227g (3 for £21)

Coffee type

Single Plantation





Buying Purpose

Wholesale, Retail (inc. specials)


There are no reviews yet.

Be the first to review “Nicaragua De La Bastilla Honey Process”

Your email address will not be published. Required fields are marked *