Seasonal coffee should mean something.
Not a rotating label.
Not a marketing trend.
And not a race to whatever is loudest that year.
At The Roaring Bean, seasonal coffee is an intentional choice—one guided by origin, process, and the people behind the coffee as much as the flavor in the cup.
This season, we’re featuring a Nicaragua La Bastilla Honey Process coffee, sourced through Genuine Origin and grown by the team at La Bastilla Coffee Estate.
It’s a coffee that feels composed and balanced, offering quiet complexity rather than sharp intensity. The kind of cup that rewards slowing down—and staying present.
Despite the name, honey process coffee contains no added honey.
The term “honey process” refers to how the coffee cherry is handled after harvest. Once picked, the outer skin is removed, but a portion of the sticky fruit pulp—known as mucilage—is intentionally left on the bean during drying.
Honey processing sits between two more familiar methods:
Because some fruit remains on the bean, honey process coffee requires careful control during drying. Temperature, airflow, and timing all play a role in shaping the final flavor.
When done correctly, honey process coffees are known for:
It’s a processing method that rewards restraint and precision—qualities we actively seek in seasonal specialty coffee.
This Nicaragua La Bastilla Honey Process coffee is defined by balance rather than extremes.
In the cup, you can expect:
It performs beautifully across brew methods:
Rather than demanding attention, this coffee invites it. It’s the kind of cup that feels steady and composed from the first sip to the last.
Located in the highlands of Nicaragua, La Bastilla is a family-run coffee estate where elevation, climate, and intentional farming come together to produce consistently exceptional coffee.
The estate is known for:
Rather than rushing production or cutting corners, La Bastilla focuses on doing fewer things well—an approach that closely mirrors our own philosophy at The Roaring Bean.
This kind of alignment matters. When a farm values patience and precision, it shows up in the cup.
We don’t chase trends at The Roaring Bean.
Every seasonal coffee we feature must meet clear standards:
This Nicaragua La Bastilla Honey Process coffee checked every box.
It’s approachable without being ordinary.
Refined without being intimidating.
Thoughtful from seed to cup.
That balance is exactly what we believe seasonal specialty coffee should represent.
Yes. La Bastilla Estate focuses on long-term sustainability through responsible land management, careful farming practices, and investment in quality over quantity.
By sourcing through trusted import partners and choosing traceable estate-grown coffees, we aim to serve coffee that reflects care at every stage—from farm to cup.
Sustainability, to us, isn’t about perfection. It’s about consistency, transparency, and intentional decision-making.
Like all seasonal coffees, this offering is available for a limited time.
Once the current harvest is gone, it won’t return in the same form. Seasonal coffee reflects a specific moment in time—both in agriculture and in how we choose to enjoy it.
If you’re looking for a coffee that feels grounded, intentional, and quietly luxurious, this is the cup we’re proud to serve this season.
☕ Now pouring for this season at The Roaring Bean.
Honey process coffee typically offers natural sweetness, rounded acidity, and a smooth mouthfeel, sitting between washed and natural coffees in flavor intensity.
No. The term “honey” refers to the sticky fruit pulp left on the bean during drying, not added sweeteners.
Honey process coffees usually have softer, more rounded acidity compared to fully washed coffees.
Yes. This Nicaragua La Bastilla Honey Process coffee performs exceptionally well as espresso and remains balanced in milk-based drinks.This is a coffee that feels elegant, balanced, and quietly complex—exactly the kind of cup we love serving when the days are slower and the moments matter a little more.
