Name: Nicaragua La Bastilla Las Brisas H1 Hybrid Washed
Brand: Klatch Coffee
Price: 17.95 USD
Availability: InStock

"A fruit BOMB!" says Mike Perry. Initial cupping notes of pomegranate, sweet blueberry, stone fruit peach.

The Elida Natural is back! Producer Wilford Lamastus created these lots especially for Klatch Coffee, giving the whole Klatch team and all coffee lovers something to be excited about. The Lamastus Family Estate won Best of Panama 2022, winning three top geishas and the Panamá Cup - Best Coffee Producer of the year. With this multi award-winning coffee grower, setting world records for Auction-Winning Coffees we present you a crowd pleaser our Elida Catuai Natural.

COFFEE REVIEW - PANAMA ELIDA NATURAL CATUAI 95 POINTS & #24 TOP 30 OF 2019 - 2019

 TOP #30 of 2019- Nov 2019 assessment describes our Panama Elida Natural Catuai as:

"Richly and cleanly fruit-toned, chocolaty. Dried fig, chocolate fudge, molasses, oak, narcissus-like flowers in aroma and cup. Deeply sweet-tart in structure with high-toned, crisp acidity; full, creamy mouthfeel. The resonant flavor-saturated finish centers around fig and chocolate suggestions."

This exceptional coffee was selected as the No. 24 coffee on Coffee Review’s list of the Top 30 Coffees of 2019. Produced by the Lamastus family of Elida Estate entirely of the Catuai variety of Arabica and processed by the natural method, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees.

An explosively sweet, fruit-forward natural-processed coffee produced by the same farm that gave us the latest price-record-breaking, most sought-after Geisha in the world. Consider this coffee a worthy and affordable cousin.

https://www.coffeereview.com/review/panama-elida-natural-catuai/




This is a dry-processed or “natural” coffee, meaning the beans were dried inside the fruit rather than after the fruit has been removed, as is the case with wet-processed or “washed” coffees.


Lamastus Family Estate - established in 1918 El Burro Estate, Luito Geisha Estates, and Elida Estate on a ultra-high-elevation goes from 1700 m to 2060 m. More than half of the estate is located within the Volcán Barú National Park VBNP, a protected ecological reserve and sanctuary for exotic plants, birds and mammals. Conservation Practices of planting several species of native trees that feed the birds in the coffee plantation as shade. All of these unique growing conditions show in a distinguished cup. The farm has a total of 65ha of which 40ha are planted with Catuai, Geisha and a bit of Typica; the rest is private forest reserve or is inside the VBNP. Our Panama Elida Catuai is a dry-processed or “natural” coffee, meaning that the coffee beans were dried inside the fruit.


There are several climate conditions that set this coffee apart: the coffee farm is located at a very high elevation, 1,850 masl, which is one of the highest farms in Panama. Grown in rich, volcanic soil, this Catuai varietal enjoys a cool climate and a significant amount of fog and mist during the dry season.




There are several local conditions that set this coffee apart from others. The farm is located at a very high elevation (1,700 to 2,500 meters) one of the highest coffee farms in Panama. It is grown in rich, volcanic soil with a cool climate and a significant amount of fog and mist during the dry season. The coffee trees are surrounded by virgin-native cloudy rain forest, and because of the cool temperatures at night, it takes 2 to 3 years longer than the average coffee tree before these trees begin to produce. The low temperatures also contribute to an extended ripening time by 1 month, creating a more developed coffee bean.

Size

Grind

Panama Elida Catuai Natural 

310 g bag / Whole Bean

2 lb bag / Whole Bean

5 lb bag / Whole Bean

310 g bag / Extra Coarse (Cold Brew)

310 g bag / Coarse (French Press / Percolator)

310 g bag / Medium Coarse (Chemex / Cone Filter)

310 g bag / Medium (Pour Over / Auto Drip)

310 g bag / Fine (Espresso)

2 lb bag / Extra Coarse (Cold Brew)

2 lb bag / Coarse (French Press / Percolator)

2 lb bag / Medium Coarse (Chemex / Cone Filter)

2 lb bag / Medium (Pour Over / Auto Drip)

2 lb bag / Fine (Espresso)

5 lb bag / Extra Coarse (Cold Brew)

5 lb bag / Coarse (French Press / Percolator)

5 lb bag / Medium Coarse (Chemex / Cone Filter)

5 lb bag / Medium (Pour Over / Auto Drip)

5 lb bag / Fine (Espresso)

We are excited to release our Guatemala Huehuetenango Reserve! Personally curated by Mike during his trip to Guatemala, this Klatch blend offers a delightful and complex coffee experience. Discover notes of nectarine, chocolate, and a white peach finish, complemented by hints of lemon and sweet herb. Experience the best of Guatemala in every cup.(Bourbon, Caturra, Catuai and Pache)


Finca Los Arroyos, founded by Don Felipe Martinez, thrives through generations. With humble beginnings on a small plot, Don Felipe and his sons (Sergio, Elder, Jose) expanded the farm by acquiring more land. Starting with 30 coffee bags, they now yield 6-8 containers per harvest. Exclusive to coffee cultivation, Los Arroyos stands as a testament to their dedication and growth in the coffee industry.


History of Guatemalan Coffee

Although coffee was brought over from the Caribbean in the mid-18th century by Jesuit priests, it was used primarily as an ornamental plant and garden crop for 100 years in Guatemala. Coffee wasn’t widely traded, however, until commercial production began in the 1850s. The volcanic soil and various micro-climates proved ideal for growing coffee in Guatemala. Coffee, within a generation, became the country’s most important crop. In 1860, Guatemala exported 140,000 pounds of coffee, and just 25 years later, the country was exporting over 40 million pounds. Large numbers of coffee farmers were German immigrants responsible for many inventions and innovations related to coffee milling. Most of Guatemala’s coffee was exported to Germany until the First World War, when exports shifted to the United States.

Guatemala with our flavor notes of nectarine, chocolate and with a white peach finish.

Guatemala Huehuetenango Reserve

Cooperativa Agrícola Integral El Renacimiento R.L. 

Bourbon | Catuai | Catimor | Caturra | Sarchimor 

Introducing our Organic Guatemala, a delightful newcomer boasting a harmonious blend of medium body and acidity. Experience a well-rounded cup with flavor nuances of granola, cacao, and a satisfying stone fruit finish reminiscent of apricot. Indulge in subtle hints of chocolate chip cookie, velvety hot chocolate, nougat, and a touch of citrus, leaning towards bergamot with a delicate herbal or lemongrass undertone. As the temperature drops, anticipate notes of rich chocolate, spices, brown sugar, a hint of walnut, and a refreshing citrus profile with lemon-lime dominance and hints of orange. Enjoy this exceptional coffee experience.


Good supply chains deliver tasty coffee. This is certainly the case with coffees arriving courtesy of the Federación Comercializadora de Café Especial de Guatemala (FECCEG), an umbrella organization that helps smaller cooperatives gain access to the international market. This particular lot comes from Cooperativa Agrícola Integral El Renacimiento R.L., which operates in the Quiché Mayan communities located in the municipality of Nahualá within the department of Sololá, which encircles Lake Atitlan. This collaborative effort ensures that the coffee goes through a meticulous process to deliver a wonderful final product.


Cooperativa Renacimiento was founded in 1987 and has 70 members (33 women) with farms that average 1.5 acres in size. The cooperative has focused attention on training producers on the best organic practices to manage their farms and diversification projects like beekeeping. In addition to making their own organic fertilizer and harvesting honey, producers use their own micro-mills to process harvested cherries, which includes hand sorting, depulping, fermenting, washing and drying the coffee to 11 percent moisture. At this stage, FECCEG steps in to support the cooperative with transportation, warehousing and cupping analysis, and later provides the preparation for export.Cooperativa Renacimiento, established in 1987, comprises 70 members, including 33 women. The cooperative operates in the Quiché Mayan communities located in the municipality of Nahualá, within the department of Sololá, which surrounds Lake Atitlan. The average farm size for the members is 1.5 acres. One of the key focuses of Cooperativa Renacimiento is to train its producers in the best organic practices for managing their farms.


Additionally, the cooperative engages in diversification projects such as beekeeping. This emphasis on organic practices and diversification contributes to sustainable and environmentally friendly coffee production. The coffee processing at Cooperativa Renacimiento involves several steps. After the cherries are harvested, the producers use their own micro-mills for processing. This includes hand sorting, depulping, fermenting, washing, and drying the coffee until it reaches 11 percent moisture content. This careful processing helps maintain the quality and flavor of the coffee beans.


Following the processing stage, FECCEG steps in to provide support to the cooperative. This support includes transportation, warehousing, and cupping analysis. Cupping analysis is a crucial step in evaluating the quality and characteristics of the coffee beans. Finally, FECCEG assists with the preparation of the coffee for export, ensuring that it meets the necessary standards and requirements for international markets. Overall, the collaboration between Cooperativa Renacimiento and FECCEG, along with the dedication to organic practices and quality control, helps deliver a delicious coffee product from the Quiché Mayan communities in Guatemala.





Although coffee was brought over from the Caribbean in the mid-18th century by Jesuit priests, it was used primarily as an ornamental plant and garden crop for 100 years in Guatemala. Coffee wasn’t widely traded, however, until commercial production began in the 1850s. The volcanic soil and various micro-climates proved ideal for growing coffee in Guatemala. Coffee, within a generation, became the country’s most important crop. In 1860, Guatemala exported 140,000 pounds of coffee, and just 25 years later, the country was exporting over 40 million pounds. Large numbers of coffee farmers were German immigrants responsible for many inventions and innovations related to coffee milling. Most of Guatemala’s coffee was exported to Germany until the First World War, when exports shifted to the United States.

flavor nuances of granola, cacao, and a satisfying stone fruit finish reminiscent of apricot.

Organic Guatemala Atitlan 
Renacimiento Fair Trade SHB EP


Our El Salvador Las Mercedes Icatu Honey is grown on the La Avila lot and offers a sweet nutty nougat, pear finishing with honeydew. With a lingering sweet aftertaste and bright, juicy mouthfeel, this Honey Processed coffee is a memorable cup that will get your day going.



The world of coffee is interconnected. Our Klatch founder and CFO, Mike, makes annual visits to our farms and enjoys sharing the history of coffee, a journey that begins long before it makes its way to our roasters.



After collection, the coffee is put in the wash ditches and the mill is adjusted to leave some of the pulp on the coffee. The coffee is then put on the patios without being washed for a few days and then moved to raised beds until the humidity level is between 11.5% and 12% We at Klatch Coffee were drawn to Las Mercedes because of its great coffee, but we found what we fell in love with was the people, the process, and our shared passion for persistently striving to make coffee the best it can be. Icatu is a varietal of coffee that was developed in Brazil in the early 1970s. It is a hybrid of Mundo Novo and Caturra, two popular coffee varieties that are known for their quality and flavor.

Finca Las Mercedes is a beautiful coffee farm with owners dedicated to care for their community, their workers, and the environment with the same care that they invest into their coffee. The Ortiz family provides healthcare, food, and clothing to those in the community that are in need. Las Mercedes is committed to ecological care, making efforts to preserve natural wildlife, to maintain compliance with our certifications in the way that the mill’s by-products are disposed of, and to avoid contamination. In the last few years, the Ortiz family has prioritized preservation by planting native trees. We are proud to offer this limited Direct Trade that is also Rainforest Alliance Certified. As part of our Direct Trade relationship, 25 cents of every pound is invested back into the Las Mercedes community, funding community sports programs and the Los Ortiz medical clinic.


Available Grind

El Salvador
Las Mercedes 
Icatu Honey

310 g bag / Extra Coarse Grind (Cold Brew)

2 lb bag / Extra Coarse Grind (Cold Brew)

5 lb bag / Extra Coarse Grind (Cold Brew)

Single

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Mike is excited to introduce our Nicaragua La Bastilla Estate Buena Vista Obata, this medium juicy body, cocoa, orange spice and sweet nutty nougat throughout the cup will become one of your favorites Klatch has to offer.

A H1 Hybrid or Centroamericano is a cross between Ethiopian landrace Rume Sudan and Sarchimor developed in Central America. This cross has led to good resistance against leaf rust and high productivity. is a compact plant with large coffee beans. It is well adapted to agroforestry, has very high yielding potential and the cup quality is very good.

The largest part of our crop is fully washed, the traditional processing method for fine milds, and dried at 45 degrees C. The washed parchment is classified for with clean water in the "Colombian channel" prior to drying.

La Bastilla Estate pride there-selves to be one of the few (if not the only) specialty coffee estate companies in Nicaragua with a fully integrated supply chain segment at origin; meaning we plant, produce, harvest, process, classify and market/export all of our green coffee beans directly from the farm to their final destination all around the world. Therefore, we guarantee the quality and traceability of our products. The production of special, certified Rainforest Alliance coffee.

La Bastilla Estate are currently working on a coffee plantation renovation program, to expand the next five years. They are thrilled that both of our plantations have consistently been certified by Rainforest Alliance since 2003. The process of renewing part of our old plantations, replanting hybrid and good cupping varieties was started in 2017 and you will see the results in this years crop.

La Bastilla has developed an interesting matrix of micro-lot processing during the past 2 years, which have found good acceptance in the specialty coffee community worldwide. We harvest and process separately and from fully mature cherries coffee from 19 different sections of the farm, each from different live zones (i.e. altitude, sun exposure, soil conditions, tree coverage) expressing different cup profiles.

La Bastilla Estate

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