Green Apple, Orange, Custard Creams
A medium-light single origin from a Nicaraguan mountain estate, La Bastilla brings together green apple, orange and a gentle custard cream sweetness - easy to enjoy at any time of day. Pull it as an espresso and it leans into lemon poppy seed cake with a soft, fragrant finish. It holds up just as well through a filter or an Aeropress.
Citrus-bright with a biscuity warmth
La Bastilla sits in a mountainous nature reserve in Nicaragua, where cherries are handpicked according to the microclimates of each individual plot. That care in the field carries through to the cup: a medium-light roast with a brightness that keeps things lively without tipping into sharpness. Green apple and orange bring a clean, citrus-edged lift, while custard creams round things out with a gentle, biscuity sweetness - a combination that holds up whether you're pulling it as an espresso or brewing it long and slow through a filter.
Wogan's team describe it as tasting like lemon poppy seed cake and frangipane, and it's hard to argue. There's a pastry-like quality to it - sweet, a little fragrant, and very easy to enjoy. The estate runs a fully integrated processing system with precise sorting at every stage, which goes some way to explaining the consistency you'll find in the cup.
What makes La Bastilla a little different is the relationship behind it. Wogan co-fund three children through the estate's on-site technical college - run in partnership with the Teach a Man to Fish charity - supporting education in tourism, animal husbandry and farming. Several of those early students have since gone on to university. It's the kind of detail that sits quietly in the background, but it matters.
About the Roaster
Wogan Coffee has been part of Bristol's fabric for over fifty years, now run across three generations with one branch in Bristol and another in London. As a wholly independent family company, they've spent decades learning not just how to roast well, but how to do it responsibly - paying the living wage, running solar-powered roasteries, and delivering locally by cargo bike.
