We’re excited to showcase another exceptionally fruity coffee from Nicaragua!

Finca La Libertad is located in the coffee-growing region of Nueva Segovia, specifically in the Mozonte coffee district, at an altitude of 1,600 meters above sea level, where the combination of warm days and cool nights provides optimal conditions for cherry maturation.

Danys Joel Pastrana has owned the farm since 2015, continuing his family’s long-standing tradition in coffee cultivation. La Libertad spans a total of 60 manzanas (approximately 42.25 hectares), with 10 manzanas (7.10 hectares) dedicated to coffee production and with 50 manzanas preserved as natural forest, providing a habitat for birds, monkeys, deer, and other wildlife to roam freely.

The farm grows several coffee varieties, including Red Catuaí, Caturra and Maracaturra.

Coffee is cultivated sustainably, ensuring the preservation of local wildlife habitats while protecting water sources and native flora. The farm benefits from natural shade provided by indigenous forest species and fruit trees.

Harvesting is done entirely by hand, selecting only fully ripe cherries. Danys personally oversees every stage of the process, from picking to bagging, driven by his deep passion for coffee farming. He is dedicated to innovation, continuously learning new cultivation techniques and applying them to enhance the quality of his coffee lots.

In 2022, Finca La Libertad made its debut in the Nicaraguan Cup of Excellence competition, earning an impressive 14th place.

Process: 300H Anaerobic Natural.

The process for this coffee begins with the reception of the cherries, followed by meticulous sorting based on ripeness. The selected cherries then undergo a 300-hour anaerobic fermentation in tanks, enhancing their complexity and flavor profile. Finally, the beans are dried in the open air using the mountain dry technique. The mountain dry technique differs from traditional drying by gradually increasing the thickness of the coffee layers as drying progresses. Initially placed in a thick layer, the coffee is built up daily, moving uphill. This slower drying process raises temperature and fermentation intensity, enhancing fruity notes and resulting in complex acidity. It takes 10 to 12 days for coffee to dry.

In the cup: tangerine, hazelnut, violet, and light caramel. The body is creamy, with a complex acidity. It's a well-balanced coffee, not dominated by the processing method.

Recommended resting period: Allow at least 10 days from the roast date for espresso roasts and at least 8 days for filter roasts.