Dark Chocolate, Butter, Hazelnut
If you prefer your single origins on the fuller, quieter side, this Nicaragua from Finca La Bastilla is worth a look. Wogan have taken it to a slightly more developed roast, dialling back the acidity and letting dark chocolate, butter and hazelnut come through in a clean, settled cup that drinks easily whatever your method.
Dark, settled chocolate. No fuss
Finca La Bastilla sits within a mountainous natural reserve in Nicaragua, where cherries are handpicked plot by plot, guided by the microclimates of each individual parcel. That care in the field carries through to how Wogan have roasted it - taken to a slightly more developed point than you might expect from a single origin, which brings the acidity right down and lets the body fill out. The result is dark chocolate, butter and hazelnut in a clean, unhurried cup.
If lighter single origins feel a little too bright for your taste, this one sits somewhere more settled. It drinks well across most brew methods, and the low acidity makes it forgiving to prepare. The estate runs a fully integrated processing system that allows precise sorting at each stage - so the consistency in the cup isn't accidental.
There's also something worth knowing about where this coffee comes from beyond the farm itself. Wogan fund three students through La Bastilla's on-site technical college via the Teach a Man to Fish charity, with the first cohort now heading to university. It's a coffee with a bit of substance behind it, in more ways than one.
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.
