La Bastilla is a naturally processed coffee from Jinotega, Nicaragua, grown at 1300-1500 meters altitude. Produced by Finca La Bastilla, an estate comprising multiple micro-farms with distinct micro-climates that yields up to 150 micro-lots annually. The coffee uses Caturra and Catuai varieties. Staff selectively harvest only the ripest cherries for natural processing, dried whole without fruit removal and regularly turned to ensure even drying. A proprietary milling process enhances berry notes. Cupping score: 88. Flavor profile includes blueberry, strawberry, and raspberry.
Elevator Coffee was founded in 2016 by Jay Sycip and Andrew Coe in Portland, Oregon. Coe, the head roaster and coffee buyer, won the 2023 U.S. Coffee Roasting Championship and placed third at the World Coffee Roasting Championships in Taipei the same year. The roastery previously operated a cafe in SE Portland until Fall 2020, then pivoted to a wholesale and online model, roasting to order and shipping weekly. A 96 point Coffee Review score ranks it among the top roasters in the Northwest. The ethos is summed up in a tagline: roasted by nerds, not snobs.
