Our first GESHA!!!

Our first GESHA!!!

🇳🇮 La Bastilla Nicaragua Gesha

Origin: La Bastilla Coffee Estates, Jinotega, Nicaragua
Variety: Gesha (also spelled “Geisha”; originally from Ethiopia)
Altitude: ~1,300 – 1,500 meters above sea level (SHG—Strictly High Grown) Tce 2003) 

🌱 Farm & Processing

La Bastilla is a fully integrated estate with over 150 micro-lots across Finca La Bastilla and Finca Santa Luz. Nestled within the Cerro Datanli El Diablo reserve, their volcanic highlands foster ideal conditions for cultivated excellence and sustainable coffee production. They handle everything on-site—from harvesting to milling—to ensure precision and quality. 

Gesha lots may be processed as Washed, Honey, or Natural, with each method highlighting different aspects of the variety:

  • Washed: Clean, floral, and bright.

  • Honey: Lusciously sweet with tropical fruit body.

  • Natural: Intensely fruit-forward with rich berry notes. 

☕ Flavor Profiles by Process

Washed Gesha

  • Aroma: Jasmine, honeysuckle, fresh fruit

  • Flavor: Melon, plum, red currant, floral teas

  • Acidity: Bright and lively

  • Body: Medium to heavy

  • Finish: Clean and elegant 

Natural Gesha

  • Aroma: Bold, fruity, aromatic

  • Flavor: Strawberry, red wine, blueberry, pineapple, red currants

  • Acidity: Juicy and balanced

  • Body: Round and creamy

  • Finish: Sweet and lingering, with notes of tropical fruit and boozy plum tones 

Honey Gesha

  • Aroma: Tropical fruit and nectar sweetness

  • Flavor: Mango, pineapple, caramel, bittersweet chocolate, blackberry, rose hips

  • Acidity: Bright to medium

  • Body: Heavy and syrupy

  • Finish: Sticky, vibrant, with rich fruit and honey tones Holler CoffeeBoarding Pass Coffee

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