Finca Libre CM

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.

Inspired by the world of wine, carbonic maceration enhances the coffee's fruity notes while adding body, complexity, and richness to the cup.

The process begins with whole coffee cherries placed in sealed barrels inside a temperature-controlled room. Maintaining cool temperatures is crucial to prevent the growth of unwanted bacteria.

As fermentation begins, the cherries naturally produce carbon dioxide (CO₂), which displaces oxygen within the barrel. This oxygen-free environment enables fermentation to occur inside the bean—a process often described as “inside-out” fermentation. This differs from traditional fermentation methods, where yeast or other external elements (such as added fruit) initiate fermentation from the outside in.

The maceration continues for several days, gradually creating a thick, gelatinous texture in the cherries.

Immediately after being removed from the barrels, the cherries are transferred to suspended beds inside the cold room. This step helps prevent any further uncontrolled fermentation.

Once the cherries reach a lower humidity level, they are moved outdoors to finish drying on raised African beds under the sun.