Nicaragua Finca Libre
£13.45 – £48.50
Free delivery on all orders over £15. (estimated delivery time 2 – 5 days)
Finca Libre is a medium-size farm of 55 hectares farm located in the municipality of Pinabete. It culminates at the top of the Mozonte mountains above 1600m, which, in the context of Nicaragua, is a considerably high altitude. The coffee occupies 30ha of the 55ha. The remaining 25 ha are kept as a preserved forest.
Carbonic Maceration: Borrowed from the world of wine, carbonic maceration allows coffee to develop more fruity notes and brings body, complexity and richness to the cup.
-
First, the cherries ferment in sealed barils placed in a temperature-controlled room (we want to maintain cool temperatures to avoid the development of unwanted bacteria).
-
The maceration produces Co2 and drives oxygen out of the baril. This environment allows the fermentation to take place inside bean. We talk about an inside-out fermentation. (As opposed to fermentation which takes place from the outside in when we add yeast or other external products to the coffee such as fruit, for example.)
-
This step extends over several days until a gelatinous and rich texture is obtained.
-
immediately out of the barils, the cherries are first placed on suspended beds inside the cold rooms to avoid the development further uncontrolled fermentation.
-
Once the cherries reach a lower humidity level, they finish drying on African beds outside.
