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Finca Libre
From
C$21.60
Finca Libre - Single Origin Nicaragua
Natural Process / Carbonic Maceration
Light / Medium Roast (2.5/5) - 200g
Can you say FRUIT BOMB?! This is a wild one with intense notes of Grape Candy and red berry. Such an interesting coffee for those who like to take culinary adventures.
Price Options
One-time purchase
C$24.00
Every Week
Save 10% | Pemberton Local Delivery Only
C$21.60
every week until canceled
Every 2 Weeks
Save 10% | Pemberton Local Delivery Only
C$21.60
every 2 weeks until canceled
Every 3 Weeks
Save 10% | Pemberton Local Delivery Only
C$21.60
every 3 weeks until canceled
Every 4 Weeks
Save 10% | Pemberton Local Delivery Only
C$21.60
every 4 weeks until canceled
Quantity
FREE PEMBERTON DELIVERY
For our Pemberton community, we offer a convenient local delivery service that brings freshly roasted coffee right to your door. Our roasting day is Tuesday, with deliveries happening every Thursday within the Village of Pemberton municipal boundaries.
To receive your coffee in the same week, please place your orders by Monday by noon.
Simply select "Pemberton Local Delivery" at checkout if your address falls within our delivery zone.
For our Whistler customers, we've partnered with Vessel Refillery (https://vesselrefillery.com/) to handle all Whistler deliveries.
HOW MUCH COFFEE DO I NEED?
For a typical cup of coffee (using about 20g per cup):
Two cups per day:
- You use about 40g of coffee per day (280g per week)
- One 12 oz (340g) bag will last you about 8-9 days
- A 1 lb bag would last about 2 weeks
General weekly estimates:
- 1 cup/day: One 12 oz bag lasts about 2 weeks
- 2 cups/day: One 1 lb bag would be perfect for 2 weeks
- 3-4 cups/day: A 2 lb bag would last about 3 weeks
- Heavy coffee drinker or household with multiple coffee drinkers: Our 5 lb bag offers the best value
Note: For French Press or cold brew, you might use slightly more coffee per cup, so consider sizing up to ensure you don't run out!
PRODUCT INFO
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.
Tasting Notes: Grape Candy, Red Berry
Roast Level: Medium-Light (2.5/5)
Origin: Nicaragua
Available sizes: 200g
Brew methods: Pour Over, Drip, French Press
