$21.00
WE TASTE: Aromas of fruit and cocoa lead to notes of grapes and fuji apple with a sweet honey finish.
La Bastilla farm is adjacent to the Datanli el Diablo nature reserve, which is an important biological reserve in the Jinotega area. La Bastilla encompasses 311 hectares, of which 155 hectares are currently dedicated to the production of coffee. The remaining areas are mostly primary forests and administrative areas, in addition to a general agricultural area used by La Bastilla Agricultural Technical School.
Growing and production at La Bastilla is highly organized and methodical; over a dozen varieties are grown on several distinct named areas, and the farm features a fully integrated wet and dry processing plant with the ability to create separations from daily harvests and process via traditional washed methods, as well as natural, honey, and special fermentations. The coffee harvested each day turns out to become one of several small (micro) lots of parchment or natural dried cherries, which are carefully classified (cupped for quality) and then stored according to variety and internal classification. These lots then await “orders” for hulling/grading and export. La Bastilla produces approximately 350 micro-lots each season.
$18.75
CUP PROFILE: Hints of chocolate sprinkles lead to a nutty base with a smooth, creamy body and clean finish in this approachable, comforting coffee.
$19.95
CUP PROFILE: Aromas of brown sugar and orange zest lead to a heavy bodied cup with notes of fudge brownie and roasted hazelnuts wrapping up in a clean finish.
COUNTRY: Brazil
REGION: Oeste Baiano
PRODUCER: Ricardo Tavares
FARM: Fazenda Mimoso
PROCESS: Washed, Swiss Water Process Decaffeination
ELEVATION: 767masl
OTHER: chemical free, traceable
FARM INFO
Following in his father’s footsteps, producer Ricardo Tavares has dedicated his life to the coffee industry. Ricardo founded the Montesanto Tavares Group in 1998, a fully integrated coffee supply chain.
One of his farms, Fazenda Mimoso, stretches more than 3,700 hectares, including 1,150 hectares of coffee production and approximately 800 hectares of natural preservation and reserve area. Sustainability, good agricultural practices, and healthy working conditions are high priorities at the farm. This washed coffee was decaffeinated by Swiss Water. Prior to being decaffeinated, green coffee is soaked to rehydrate the grains to the ideal moisture level for decaffeination, as well as to remove dust, dirt, and other debris. The rehydrated green coffee is then continuously circulated in green coffee extract for 8-10 hours, drawing caffeine out from the green coffee into the green coffee extract. The extract is constantly refreshed throughout the process, and the removed caffeine is captured by a proprietary carbon filter system. Once the green coffee is decaffeinated, it is then dried again to its target humidity before being bagged and shipped.
$20.50
CUP PROFILE: Nutty aromas followed by notes of green apple, candied walnut and a lingering milk chocolate finish
