La Libertad. Cafe de Nicaragua

About This Coffee

This coffee is from La Libertad farm in the Monzonte region of Nueva Segovia, Nicaragua, produced by Danny Pastrana at 1,600 meters altitude. The varieties are Catuai Rojo and Caturra, processed using a washed anaerobic method. The process includes anaerobic fermentation in cherry, depulping, aerobic fermentation, washing, and air drying. The flavor profile features passion fruit, peach, panela, and watermelon notes. The farm spans 60 manzanas with 10 dedicated to coffee cultivation, grown sustainably with native shade trees and fruit trees while protecting natural habitats and water sources.

Origin

Mozonte (Nicaragua)

Flavor Notes

Peach, Melon, Watermelon, Violet, Nectarina, Melocotón, Albaricoque, Fresa, Mandarina, Sandía, Maracuya

Roast Level

—

Processing

Semi-Lavado, Combined Fermentation Washed, Washed Anaerobic, Anaerobic Washed, Anaerobic Fermentation, Anaerobic, Lavado Anaerobic 90 Hrs, Natural Anaerobic, Semilavado 144h, Lavado Anaerobic Kombucha Co Fermentación

Typology

Arabica

Catuai Rojo, Caturra

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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