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Nicaragua La Bastilla Coffee Estates Anaerobic Yeast Fermentation
toffee (33%) lemon zest (17%) tangerine (17%) sweet tarts (17%) grilled pineapple (17%)

Nicaragua La Bastilla Coffee Estates Anaerobic Yeast Fermentation

By Never Coffee Lab

Tasted by
Raymond Brigleb
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2

total cuppings

Origin
Country
Nicaragua
Region
Jinotega
Source
La Bastilla Coffee Estates
Processing
Process
Yeast-Inoculated Fermentation
Roast Level
Medium Roast
Timeline

  1. First noted by @rbrigleb

    Nov 25, 2025

  2. 2 total cuppings

  3. Most recent cupping by @rbrigleb

    Nov 27, 2025

Flavors people are tasting
toffee
33%
lemon zest
17%
tangerine
17%
sweet tarts
17%
grilled pineapple
17%
Recent Cuppings
Cupped On Nov 27, 2025
Since Roast 11 days
Roaster Never Coffee Lab
Brew Method Kalita Wave
Raymond Brigleb
toffee lemon zest tangerine
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