La Bastilla: Jinotego, Nicaragua

Yeast within Anaerobic Processing

At Tala, we’re passionate about bringing you the best coffee experiences, and that starts long before we roast the beans. While many of our specialty beans are processed using traditional washed or natural methods, there’s one process that’s been populating our shelves lately—anaerobic processing. Circulating in the coffee industry since 2015, this technique was originally borrowed from the wine industry and has evolved into a method that produces some truly unique flavors.

One of the coolest techniques we’ve come across is anaerobic yeast fermentation. It takes the flavor profile of coffee to a whole new level! Here’s how it works: after harvesting, the coffee cherries are placed in oxygen-free tanks with a specific yeast strain added. This creates a super controlled environment where the flavors can develop in exciting ways. Instead of relying on natural microorganisms, the yeast gets to work, enhancing fruity, floral, and even spicy notes in a way that’s totally different from the usual.

For this coffee from La Bastilla, they use a yeast strain called Saccharomyces cerevisiae to bring out bold, delicious flavors—think sweet raspberry, red grape, and caramel candy. The mill team keeps a close eye on the temperature and pH levels throughout the process, making sure everything is just right. The result? A vibrant, one-of-a-kind coffee that’s bursting with character and ready to surprise your taste buds.

From the Importers

La Bastilla Coffee Estates, nestled in the rich, volcanic soils of Nicaragua’s Jinotega region, is celebrated for its exceptional coffee and commitment to sustainability. Bordering the stunning Cerro Datanli El Diablo nature reserve, the estate thrives in a tropical ecosystem that supports both vibrant biodiversity and premium coffee production. Certified by the Rainforest Alliance since 2003, La Bastilla runs two farms, Finca La Bastilla and Finca Santa Luz, with a dedicated team of around 50 permanent staff and up to 600 workers during harvest season.

Each farm is made up of micro-farms, where individual lots are carefully cultivated to showcase their unique microclimates, coffee varieties, and altitudes. With an in-house micro-mill, La Bastilla controls every step of wet and dry processing, ensuring each batch is handled with precision. Producing over 150 micro-lots, the estate continues to innovate and push the boundaries of coffee production.

This specific micro-lot is classified as Strictly High Grown (SHG), grown at altitudes of 1,200 meters or higher. The slower maturation of the cherries at this height results in sweeter, denser beans, prized for their outstanding quality and distinct flavor. It's a coffee that truly embodies La Bastilla’s craftsmanship and passion.

From the Roasters

We've purchased and offered coffees from La Bastilla before—most notably their Washed Geisha and Natural Geisha, which we featured as a set earlier this year. As soon as the fresh crop of La Bastilla coffees arrived in the U.S., I was excited to see what this new harvest had in store. When we tasted this coffee, we were giddy with delight at the flavors of tart raspberry, crisp red grape, and caramel candies, similar to those of a fine white wine. It made us feel fancy and classy, and we often found ourselves exclaiming, "Oh, you’ve got to try this one!"—with wide eyes and pinkies out. La Bastilla, located in Jinotega, Nicaragua, is known for its deeply intentional and forward-thinking coffee production, and this coffee is a perfect example of their passion and focus.