August's Coffee of the Month

Music is emanating from beyond the cathedral line of trees, a reverberating guitar, repetitions of drum and bass. Flickers of pollen are lit up in street lamps, porch lights, drawing insects away from the moon, which is pale and orange and halved. There is a child running barefoot across the street, but no cars are coming, only pedestrians circling lazily around, talking against the music, words and chatter lost to sound, words that would anyway be lost to memory and night and sleep. And in the morning there is sunlight, and a stretch of half-wakefulness, an awareness of breeze slipping in through window screens and someone moving about the house, making comforting noises of life and coexistence. 

Pollard’s Coffee of the Month Club brings its subscribers Nicaragua La Bastilla this August. La Bastilla Coffee Estates, made up of 50 permanent employees and up to 600 temporary ones at harvest time, is situated in the region of Jinotega, well-known for its coffee production and tropical environment. Jinotega is marked by waterfalls and fog, cities cradled in the elbows of mountain ranges, crosses rising up on stone peaks. The Estates are organized as microfarms to accommodate for variations in climate and variety, and then further divided up into lots. The soil is volcanic. With its honey process and long maturation time at high altitudes, Nicaragua La Bastilla is nutrient rich and defined by its sweetness and round acidity. The final result is a coffee flavored by notes of chocolate, dried dates, and black tea. 

Nicaragua La Bastilla is available to subscribers of our Coffee of the Month Club now. For those who haven’t subscribed but find yourselves intrigued, we have subscriptions at varying lengths: one month, three months, six months, one year, or until canceled. If you’re of the noncommittal set, Nicaragua La Bastilla will be available for purchase in September, but at a higher price, and will sell out fast. 

Producer: La Bastilla Coffee Estates

Region: Jinotega

Altitude: 1300 to 1500 masl

Variety: Caturra, Catuai

Soil: Volcanic

Process: Honey

Harvest: December - March

Tasting notes: Chocolate, blackberry, dried dates, brown sugar, pecan, black tea

Check it out!