Equinox - Nicaragua Jinotega
Equinox is a yeast fermented anaerobic coffee of the Caturra and Catuai varietals. The ripe cherries were picked and placed in steel tanks with specialty yeast (Saccharomyces cerevisiae). The oxygen was removed, and the yeast instigated an accelerated chemical reaction during coffee processing. This coffee was produced by La Bastilla Coffee Estates.
With notes of cherry, cinnamon, and apples, this coffee tastes like the start of something new. The turning of a new leaf. Endless possibilities.
10 oz. bag, whole bean coffee
Coffee that gives back: a portion of profits from every coffee canister purchase will be donated towards the National Park Foundation.
Equinox is a yeast fermented anaerobic coffee of the Caturra and Catuai varietals. The ripe cherries were picked and placed in steel tanks with specialty yeast (Saccharomyces cerevisiae). The oxygen was removed, and the yeast instigated an accelerated chemical reaction during coffee processing. This coffee was produced by La Bastilla Coffee Estates.
With notes of cherry, cinnamon, and apples, this coffee tastes like the start of something new. The turning of a new leaf. Endless possibilities.
10 oz. bag, whole bean coffee
Coffee that gives back: a portion of profits from every coffee canister purchase will be donated towards the National Park Foundation.
Equinox is a yeast fermented anaerobic coffee of the Caturra and Catuai varietals. The ripe cherries were picked and placed in steel tanks with specialty yeast (Saccharomyces cerevisiae). The oxygen was removed, and the yeast instigated an accelerated chemical reaction during coffee processing. This coffee was produced by La Bastilla Coffee Estates.
With notes of cherry, cinnamon, and apples, this coffee tastes like the start of something new. The turning of a new leaf. Endless possibilities.
10 oz. bag, whole bean coffee
Coffee that gives back: a portion of profits from every coffee canister purchase will be donated towards the National Park Foundation.
Grower
La Bastilla Coffee Estates
Variety
Caturra and Catuai
Region
Jinotega, Nicaragua
Harvest
December-March 2023
Process
Yeast Fermentation Anaerobic
Altitude
1300-1500 MASL
