Coffee Production at Finca La Bastilla

1. Historical Background
Finca La Bastilla is located in the highlands of Jinotega, Nicaragua, adjacent to the protected Datanlí El Diablo Natural Reserve. The estate has its roots in the early 2000s and has grown into one of Nicaragua’s most progressive coffee farms. With a strong focus on traceability, sustainability, and social impact, La Bastilla has operated under Rainforest Alliance certification since 2003. It forms part of a vertically integrated model that controls every stage of coffee production—from cultivation to export. Over the past two decades, the estate has become a reference point for microlot excellence and farm-level innovation in Nicaragua.

2. Growth and Regional Development
The estate spans approximately 311 hectares, with 160 hectares currently under coffee cultivation, and the remaining land preserved as forest or allocated to educational and community projects. La Bastilla is divided into a network of micro-farms, each carefully segmented by altitude, varietal, and processing method. These micro-farms—such as Las Brisas and La Peña—allow for precise agricultural experimentation and quality control. Jinotega’s elevation, volcanic soils, and stable microclimates provide ideal conditions for producing high-quality Arabica coffee. During peak harvest season, the farm employs up to 600 seasonal workers, in addition to a team of 50 permanent staff.

3. Present-Day Production and Processing
Finca La Bastilla cultivates a wide range of coffee varietals, including Caturra, Red and Yellow Catuai, Java, Parainema, SL-28, and Geisha. These are grown at altitudes between 1,300 and 1,500 meters above sea level, and processed using multiple methods to enhance cup diversity.
The farm specializes in:
Fully washed coffees, showcasing clarity, balance, and floral acidity.
Natural (dry) processed coffees, often dried on raised beds to encourage fruit-forward and syrupy profiles.
Anaerobic fermented lots, which highlight tropical and exotic flavor expressions.
Each processing station is equipped to isolate and trace small lots from each micro-farm, ensuring transparency and distinctiveness across offerings. In total, La Bastilla produces over 150 different micro-lots annually, catering to high-end specialty buyers across the globe.

4. Market Dynamics and Trade Recognition
As a vertically integrated producer-exporter, La Bastilla controls all post-harvest and shipping logistics, giving buyers direct access to consistent and traceable coffees. The estate has developed long-term partnerships with specialty importers and roasters in Europe, North America, and Asia. Several micro-lots from La Bastilla—particularly those from high-altitude plots like Las Brisas—have scored 84+ points and received accolades in private auctions and roaster competitions. By maintaining a year-round commitment to quality and innovation, La Bastilla has positioned itself as a premium origin within Nicaragua’s specialty sector.

5. Outlook
Finca La Bastilla is an example of how specialty coffee farms can combine ecological sustainability, economic empowerment, and cup quality at scale. The estate’s ongoing experiments in processing, cultivar diversity, and environmental preservation are likely to expand its role in defining the future of Nicaraguan coffee. In addition, its educational initiatives—like the La Bastilla Technical Agricultural School—ensure that younger generations are engaged in responsible and skilled coffee production. With market demand for traceable, microlot coffees on the rise, La Bastilla is well-positioned to continue its growth and global recognition.