This micro-lot coffee underwent an anaerobic process that utilized speciality yeasts (Saccharomyces cerevisiae) made by Lallemand for fermentation.

Ripe red cherries were picked and later placed in steel tanks along with the special yeasts. The oxygen was then removed from the tanks and yeast helped to excite chemical reactions in the process.

During the anaerobic processing, mill managers constantly monitor heat and pH levels.

Origin: Jinotega, Nicaragua

Producer: La Bastilla Coffee Estates

Processing: Yeast Fermentation

Notes: We taste red berry, green apple acidity, melon sweetness and a hint of cinnamon

Variety: Caturra + Catuai

Altitude: 1300-1500 masl