Finca Libre – Natural Carbonic Maceration Gesha

Producer: Pil Hoon Seu
Origin: Nicaragua
Region: Dipilto
Farm: Finca Libre
Variety: Gesha
Process: Natural Carbonic Maceration
Tasting Notes: Jasmine, Stone Fruits, Passionfruit
Roast Level: Light

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Finca Libre

Finca Libre is a 55-hectare farm located in Pinabete, Nicaragua, reaching 1600m+ altitude—considered high for the region. Of the total land, 30 hectares are dedicated to coffee, while 25 hectares remain preserved forest.

Owned by Pil Hoon Seu, a South Korean coffee roaster, the farm was renamed Finca Libre in 2015 to reflect his vision of freedom and knowledge-sharing. Previously called Cerro del Cielo, it initially produced only Catuai. Pil has since restored the plantation, focusing on genetically traceable varieties, which he shares with local producers. This initiative has helped small farmers produce high-quality lots, enter competitions like the Cup of Excellence (CoE), and increase their income.

Carbonic Maceration Process

Borrowed from winemaking, carbonic maceration enhances coffee’s fruitiness, body, and complexity.

• Cherries ferment in sealed, temperature-controlled barrels filled with CO₂, creating an oxygen-free environment.
• This inside-out fermentation develops a rich, gelatinous texture and deepens sweetness.
• The cherries are first dried on suspended beds in cold rooms, preventing uncontrolled fermentation.
• Once moisture stabilizes, they finish drying on African beds for a clean and refined profile.

This meticulous process results in a bright, fruit-forward cup with floral aromatics and a silky texture.