Coffee category: Bright
Process: Natural Carbonic Maceration
What to expect: This is the first coffee from Nicaragua that has made it into our limited release category of coffees. This micro lot was processed via the carbonic maceration method of anerobic fermentation. A perfectly balanced fermentation adds lots of sweetness to this coffee along with lots of bright fruity flavours. Expect notes of pear and grapefruit with a jasmine tea finish.
Producer: Pil Hoon Seu
Region: Nueva Segovia
Altitude: 1,570 - 1,690m above sea level
Varietals: Kenya
Nestled in the enchanting community of El Pinabete, within the Los Arados region of Mozonte, lies Finca Libre—a gem in the coffee-growing landscape of Nueva Segovia. This experimental farm is a sanctuary for coffee enthusiasts and those eager to explore the intricate nuances of this cherished bean.
Finca Libre's location, at an impressive altitude ranging from 1,570 to 1,630 meters above sea level, plays a pivotal role in shaping the distinctive flavors and characteristics of its coffee. The farm spans 24.5 hectares, with 10 hectares currently under renovation, underscoring its commitment to continual improvement and innovation in coffee cultivation.
The farm's expansive terrain is thoughtfully divided to nurture a diverse array of coffee plant varieties. Among these, the renowned Geisha variety thrives on 5 hectares, while 1 hectare is dedicated to Kenya, and 0.5 hectares to the delicate Pink Bourbon. The farm also cultivates 1 hectare of K7, 1.5 hectares of Ethiopian Heirloom, 3 hectares each of SL 28 and SL 34, and 14.5 hectares devoted to the rich Red Catuai, each variety contributing its unique profile to the farm’s remarkable coffee offerings.
