Field Note · Aug 07, 2025
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)
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.
Aroma: Jasmine, honeysuckle, fresh fruit
Flavor: Melon, plum, red currant, floral teas
Acidity: Bright and lively
Body: Medium to heavy
Finish: Clean and elegant
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
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