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Listen up, friends. We’re a very small roasting business, but we still manage to release a decent number of beans from various producers each year. Many of them are bangers and it feels strange to say that any of them fly under the radar. But this is our third year featuring beans from La Bastilla in the Jinotega region of Nicaragua, and somehow this coffee always manages to surprise. For this years release, we’re bringing back their honey processed geisha.
Some of you may remember this coffee from last fall. We featured it as a special in-store only release when we opened our cafe. Anyone remember? I do. I remember because it was my favorite espresso of 2024. And the 2025 version picks up right where it left off. Right off the bat, the aromatics are giving maple and dried berry. When the coffee is hot, it’s almost overwhelmingly sweet. The notes are predominantly sugary, with maple and molasses. The tactile is velvet-y and rich. But then the fruit character sneaks up as the cup cools. The acidity intensifies and the stone fruit character pops. To me, it’s an intense mango flavor. Very concentrated, like mango nectar. The body becomes juicy and when you finish the last sip, you immediately regret that you didn’t brew a bigger cup. Coffee regrets are silly though. You can just make another cup.
Good times. Joe.
PRODUCER: FINCA LA BASTILLA
VARIETY: GEISHA
PROCESS: HONEY
GREEN COSTS: $10.40
TASTING NOTES: STONE FRUITS, STRAWBERRY, MAPLE SYRUP
SCORE: 86.5
(250 grams whole bean)
Listen up, friends. We’re a very small roasting business, but we still manage to release a decent number of beans from various producers each year. Many of them are bangers and it feels strange to say that any of them fly under the radar. But this is our third year featuring beans from La Bastilla in the Jinotega region of Nicaragua, and somehow this coffee always manages to surprise. For this years release, we’re bringing back their honey processed geisha.
Some of you may remember this coffee from last fall. We featured it as a special in-store only release when we opened our cafe. Anyone remember? I do. I remember because it was my favorite espresso of 2024. And the 2025 version picks up right where it left off. Right off the bat, the aromatics are giving maple and dried berry. When the coffee is hot, it’s almost overwhelmingly sweet. The notes are predominantly sugary, with maple and molasses. The tactile is velvet-y and rich. But then the fruit character sneaks up as the cup cools. The acidity intensifies and the stone fruit character pops. To me, it’s an intense mango flavor. Very concentrated, like mango nectar. The body becomes juicy and when you finish the last sip, you immediately regret that you didn’t brew a bigger cup. Coffee regrets are silly though. You can just make another cup.
Good times. Joe.
PRODUCER: FINCA LA BASTILLA
VARIETY: GEISHA
PROCESS: HONEY
GREEN COSTS: $10.40
TASTING NOTES: STONE FRUITS, STRAWBERRY, MAPLE SYRUP
SCORE: 86.5
(250 grams whole bean)