Nicaragua La Bastilla Anaerobic

This is a good bean to dip your toes into more experimental processing. This Nicaraguan bean from La Bastilla Coffee Estates is Anaerobic processed to bring out the fruitier notes of the coffee. This coffee tastes like fresh strawberry and rhubarb, carried by hibiscus tea through the cup, and finishes with sweet vanilla.

Anaerobic processing involves placing coffee in oxygen-free tanks. In this low-oxygen environment, lacto-fermentation dominates the process to bring out the fruitier notes from the coffee.