Farm: La Bastilla
Farmer: Cafetalera La Bastilla, S.A.
* Farm History:
La Bastilla was founded as a coffee plantation more than 50 years ago by the family Blandon from Jinotega. During the events of the revolution of 1979 this farm changed owners several times and there are no exact records of its history. Since 2003, when the current administration assumed it, like an abandoned farm, this farm has been transformed little by little into a small self-sustaining and independent coffee company. In addition,La Bastilla has been founder of the Technical School La Bastilla, an example of renowned tech education.
* Family Generations:
La Bastilla has been working for more than 10 years in a field, benefit and office team that compares the vision and mission of the owners, which is to produce high quality coffee for the world. Not to mention all the valuable collaborators, we highlight only our student of the Technical School (graduated in 2015), Ms. Juana Rosa Gutierrez, who is our official taster and manager of the quality control of coffee in La Bastilla.
* What were the good practices that you implemented that made it the winner of the Cup of Excellence program?
Since the farm was certified for the first time with the Rainforest Alliance in 2003, a program of continuous improvement has been initiated in the social, environmental and quality areas. Overtime, a benefit of moist and dry coffee has been developed that allows one or two microlotes to be made each day with its optimum intrinsic quality according to variety, process, plant, height and microclimate. One of these lots is presented in the TED of 2018 and represents the TERROIR of La Bastilla.
* How does it feel to be one of the winners?
The team at La Bastilla are proud to share with the Cup of Excellence one of our coffees that is the product of an unending effort to search as best as possible within this farm.
* In what will you invest the profits you obtain from the cup of excellence?
Very likely to keep changing old seedlings for high cup varieties and better adaptation to climate change.
* Had you participated in the Cup of Excellence program before?
* What do you think of the cup of excellence program?
It is very good because it motivates the producers to a culture of overcoming and searching for quality.
* Social Media.
|Cafetalera La Bastilla, S.A.
|fruit punch, strawberry, peach, maracuya, red wine, cherry, raspberry, and rose.
|citric, malic, tartaric, grape, winey, complex, and juicy.
|heavy bodied, spiced, honey, creamy, and melon.
|Auction Lot Size (lbs.)