This small microlot comes from San Pedro, a farm within the renowned La Bastilla Estate in Nicaragua. Situated on west-facing slopes high above the surrounding farms, the coffee is grown in rich volcanic soil and carefully harvested by hand at peak ripeness.
After picking, the cherries are slowly dried at low temperatures to preserve their natural sweetness and develop the coffee’s distinctive fruit-forward character.
The coffee is produced from the H3 varietal, a hybrid developed for high-altitude growing conditions and recognised for its excellent cup quality. The result is a smooth, balanced coffee with sweet notes of blueberry and chocolate, complemented by a clean finish and plenty of character.
San Pedro is located within the Jinotega region of northern Nicaragua, one of the country’s most important coffee-producing areas, where fertile soils, high elevations and favourable growing conditions help produce exceptional specialty coffees.
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