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and the complexities of these designs are represented in the Huipiles regional blend
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La Bastilla Coffee Estates
Nearly half of the 170 young producer members are women
which means the decaffeination process can preserve flavor with minor alternation to the coffee's original sensory profile
Tier 1 - Nicaragua La Bastilla Anaerobic Yeast Fermentation subscription and the complexities of theseTasting Notes: Grape, Raspberry Jam, Honey, Vanilla, Juicy. Elevation: 1400 M Varietal: Caturra, Catuai Processing: Anaerobic Yeast Fermentation This unroasted micro lot coffee underwent a bespoke anaerobic process that utilized specialty yeasts (Saccharomyces cerevisiae) made by Lallemand for fermentation. Ripe red coffees were picked and later placed in steel tanks along with the special yeasts. Subsequently, the oxygen was removed from the tanks
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