Fresh-Roasted to Order
at Colibri Coffee Roasters, LLC we strive for excellence in all that we do, to measurably improve those around us one cup at a time. We value improving our processes and connections through our supply chain partners in hopes to bring transparency in all our products. All orders are roasted to order and shipped within 48 hours of purchase.
nicaragua jinotega la bastilla
FLAVOR: Strawberry. Stone Fruit, Cane Sugar, Tart
La Bastilla Coffee Estate, located in the north-east region of Jinotega, NIcaragua, is renowned for its coffee. Surrounded by the natural reserve Cerro Datanli El Diablo, just a few kilometers from Lago de Apanas, Finca La Bastilla is a tropical paradise for the fauna and flora founded on deep, favorable volcanic soils. Since 2003, the farm has been certified by the Rainforest Alliance and is striving for continued excellence. On its two farms, La Bastilla and Santa Luz, the estate employs around 50 permanent and up to 500 temporary employees during the harvest season.
Finca La Bastilla creates opportunities for sustainable lifestyle and income through activities including education at the La Bastilla Agricultural Boarding School, providing on-the-job training for students and hosting an ecolodge for visitors who become part of the farm’s activities. The environment is conserved by maintaining efficient use of river water. To prevent pollution, contaminated water is treated in bio-digesters, producing methane gas. this gas is channeled to the kitchen to be used for cooking.
Micro-farms have been created throughout the estate, so that the coffee can express its full potential in accordance with the different microclimates. Each farm is further divided into lots. Lots are differentiated through the micro-farm, but also the variety of the coffee, the altitude and the processing. Overall, La Bastilla produces up to 150 micro-lots coffees!
The Coffee Taster's Flavor Wheel
Originally published in 1995, the Coffee Taster's Flavor Wheel—one of the most iconic resources in the coffee industry—has been the industry standard for over two decades. In 2016, this valuable resource was updated in collaboration with World Coffee Research (WCR). The foundation of this work, the World Coffee Research Sensory Lexicon, is the product of dozens of professional sensory panelists, scientists, coffee buyers, and roasting companies collaborating via WCR and SCA Coffee Taster's Flavor Wheel — Specialty Coffee Association (sca.coffee). This is the largest and most collaborative piece of research on coffee flavor ever completed, inspiring a new set of vocabulary for industry professionals.