Nicaragua De La Bastilla Honey Process



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


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!

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