La Bastilla farm is situated approximately 20 kilometres away from Jinotega, and is adjacent to the Datanli el Diablo nature reserve, which is an important biological reserve in the Jinotega area. The farm’s height above sea level varies between 1,050 and 1,450 meters. 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 proces via traditional washed methods, as well as natural, honey, and special fermentations. The coffee harvested each day turns out to become one or 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.
Country of Origin
Nicaragua
Region
Jinotega
Producer Type
Single Estate
Farm Name
La Bastilla Estate
Processing
Natural/Dry Processed
Processing Description
Anaerobic fermentation,
Growing Altitude
1200m - 1500m
Harvest Season
2023/24
Bag Weight
69 KG BAG
Bag Type
Grain Pro / Ecotact
Plant Species
Arabica
Variety
Catuai, Caturra, Obata
Certifications
Rainforest Alliance Certified (IP)
History of Coffee in Nicaragua
Coffee came to Nicaragua in the mid-1800's but did not have to compete with well established crops like indigo or banana. It took coffee just 20 years to become the country's number one export and by the dawn of the 20th century, coffee represented 65% of Nicaragua's exports. Between 1895 and 1926, production of coffee in the Jinotega region alone tripled, from 4,500 bags to 13,500. The rapid growth of the industry did not coincide with as much deforestation as other countries in the region and today virtually all Nicaraguan coffee is considered shade grown.
Growing Coffee in Nicaragua
Nicaragua coffee growing regions include Jinotega, Nuevo Segovia, Madriz, Esteli, Matagalpa, Boaco, Managua, Carazo, and Granada. Throughout the country, most Nicaragua coffee is grown between 800 and 1500 masl, with some specialty coffees growing even higher that 1500 masl. Over 330,000 people in Nicaragua work in coffee, which is 15% of the labor market and more than 50% of the agricultural workforce. Most Nicaragua coffee is milled using a version of wet processing. Plant Species Catimor, Catuai, Java, Maragogype, Pacamara, Red Bourbon.
