OBSCURA · ANAEROBIC GEISHA
Blueberry Compote · Custard Apple · Coconut Sugar · Golden Cherry
 
This is the next release in Obscura, our line for coffees built around a process rare enough to only come around once. It comes from Finca La Bastilla, high in the mountains of Jinotega, an estate that manages as many as one hundred fifty micro-lots a season and carries every one of them from cherry to export without ever handing the coffee off to somebody else. That same rare investment extends to its workers, with daycare and family housing built right into the property. The trees are Geisha, one of the most sought after varieties in the world, planted here at La Bastilla's highest elevations where cooler air slows the cherry down and gives it more time to develop. This lot spent its final stretch fermenting anaerobically, sealed away from oxygen, a method that pushes the coffee somewhere a standard washed process cannot reach. Wild, obscure, and worth grabbing before it sells through.
 
COFFEE PROFILE
Light in body with a bright acidity, but anything but delicate. This Geisha carries a real punch, the kind extended anaerobic fermentation tends to produce, sitting right up against the finesse Geisha is known for. Blueberry compote and custard apple hit first, thick and almost jammy, before coconut sugar rounds out the middle and a golden cherry finish pulls it back toward something more classically sweet. That tension, wild fermentation character against natural elegance, is exactly why this one earned a place in Obscura.
 
BREWING
This coffee shines as a pour over or Aeropress, and we recommend trying it straight up. first. No cream or sugar. This coffee would also offer an incredible base to a cortado or summer mocktail.
 
COFFEE DETAILS
Producer: Finca La Bastilla
Region: Jinotega, Nicaragua
Altitude: 1,500 MASL
Variety: Geisha
Process: Anaerobic
Harvest: December to March
Bag Size: 8oz
 
Our coffee is fully ethically sourced and roasted in Northwest Indiana by FLUID Coffee Roasting Lab.