Coffee Libre is one of South Korea's leading roasters, and was founded by CEO Mr Pil Hoon Seu who leads the Finca Libre initiative. Situated in El Pinabete, in the municipality of Mozonte near the Honduran border, the Libre farm boasts some of the highest growing altitudes in Nicaragua. Sitting close to the Dipilto mountain range in Jalapa, which forms the border between Nicaragua and Honduras, this area of high elevation and diverse microclimates is ideal for growing speciality coffee. This terrain is characterised by rolling hills, dense forest and thick clouds, and is equally as beautiful as it is challenging.

The project aims to create a coffee experience for roasters and consumers alike, which is both unique and sustainable, by cultivating plots which are dedicated to sought after varieties such as Gesha, Pink Bourbon and Ethiopian Heirloom.

In this case, the Red Catuai natural lot was produced using a natural process, with an extended anaerobic fermentation. After the cherries are sorted and washed, they're put into airtight temperature controlled containers and left to ferment for 36-48 hours in an anaerobic environment. They are then removed and dried on raised African bed for 15 days, being turned 3 times a day to prevent spoiling or over-fermentation.

A sweet and nutty flavour profile can be expected from this delicious coffee from the mountains of Northern Nicaragua, boasting notes of dark chocolate, hazelnut, lime and brown sugar.