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

Nicaragua La Bastilla Coffee Estates Anaerobic Yeast Fermentation

By Never Coffee Lab

Tasted by
Raymond Brigleb
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9.0

average score

2

total cuppings

Origin

Country
Nicaragua
Region
Jinotega
Source
La Bastilla Coffee Estates

Processing

Process
Yeast-Inoculated Fermentation
Roast Level
Medium Roast

Timeline

First noted by @rbrigleb

Nov 25, 2025

2 total cuppings

Most recent cupping by @rbrigleb

Nov 27, 2025

Flavors people are tasting

toffee
33%
tangerine
17%
lemon zest
17%
grilled pineapple
17%
sweet tarts
17%

Recent Cuppings

Cupped On Nov 27, 2025
Since Roast 11 days
Roaster Never Coffee Lab
Method Kalita Wave
Raymond Brigleb
toffee tangerine lemon zest
Cupped On Nov 25, 2025
Since Roast 9 days
Roaster Never Coffee Lab
Method Kalita Wave
Raymond Brigleb
grilled pineapple sweet tarts toffee

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