14 - Finca Libre - Nicaragua 2026 (Dry)

Among the mist-covered mountains of the Dipilto & Jalapa Cordillera in Mozonte, our coffee grows slowly, nurtured by the cool and rainy climate of our farm. At Coffee Libre, we are passionate about coffee farming. Since we acquired Finca Libre in 2014, we decided that we did not want to produce ordinary coffee, but rather an exceptional one; we have always wanted to create an experience that celebrates the true potential of Nicaraguan coffee. That is why we began cultivating unique varieties brought from Panama, Ethiopia, Honduras, and Ecuador, exploring every corner of our terroir to offer a distinct, elegant cup full of character—but above all, grown in Nicaraguan soil.
We have faced extreme climates and challenges that tested our passion with dedication and hard work. I remember when we planted Geishas and Kenya in the highest part of the farm and the cold weather destroyed all the plants; it was a great disappointment, but also a lesson that made us stronger. That perseverance, along with the knowledge acquired over the years, is what reflects in every single bean we produce today. Participating in more than seven editions of the 'Cup of Excellence' has been both an honor and a profound learning experience, allowing us to prove that behind our coffee lies discipline, innovation, and a genuine commitment to quality that the world recognizes.
This is the result of years of passion, experimentation, and artisanal craftsmanship. We carefully select the finest cherries and perform anaerobic fermentations of up to 120 hours to develop fruity and floral profiles, as well as a cleanliness in the cup that sets Finca Libre apart in the demanding markets of Asia and Europe. Our coffee carries with it the essence of our mountains, the hard work of our people, and a constant desire to elevate the reputation of Nicaraguan coffee. If I had to describe it in a single word, it would be: passion.