Tier 1 - Nicaragua La Bastilla Anaerobic Yeast Fermentation subscription new receiving stations like the

new receiving stations like the ones in Kisinga and Bugoye have revolutionized the coffee collection process

but roasters were receptive

the Lahamenegu Mill allows Volcafe PNG to buy in cherry

Nearly half of the 170 young producer members are women

La Bastilla Coffee Estates

Tier 1 - Nicaragua La Bastilla Anaerobic Yeast Fermentation subscription new receiving stations like theTasting 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