Tier 1 - Nicaragua La Bastilla Anaerobic Yeast Fermentation subscription which means the decaffeination process

which means the decaffeination process can preserve flavor with minor alternation to the coffee's original sensory profile

Nearly half of the 170 young producer members are women

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Tier 1 - Nicaragua La Bastilla Anaerobic Yeast Fermentation subscription which means the decaffeination processTasting 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