FINCA LIBRE

Bright Red Fruits | Amarena Cherries | Hibiscus | Hawaiian Punch | Juicy

Farm: Finca Libre, Mozonte, Nueva Segovia, Nicaragua

Producer: Pil Hoon Seu
Cultivar: SL-28
Altitude: 1570 - 1650 m.a.s.l.

Carbonic Maceration

Light Roast, recommended for Drip - Pour over (kalita wave or aeropress). Also in espresso creates a vibrant, syrupy shot with lively acidity and chocolate undertones. Tastes great both straight and in milk drinks.

Nicaragua - Mozonte

'Finca Libre' comes from our Producer Series - These coffees showcase unique flavor profiles created by the producer’s expertise in processing techniques.

Finca Libre is a remarkable coffee farm nestled in El Pinabete, within the region of Los Arados, Mozonte, situated in Nueva Segovia - Nicaragua, reaching elevations above 1600 meters1. This medium-sized farm spans 55 hectares of which 30 hectares of coffee, with 10 hectares currently undergoing renovation to ensure continuous improvement and innovation in coffee production.

Farm Overview

The farm is owned by Pil Hoon Sue, whose passion for exceptional coffee has led him to source seeds from around the world during his personal sourcing trips. This diverse collection of seeds contributes to the farm’s goal of producing some of Nicaragua's finest coffee.

They meticulously oversees fertilization and pest control practices and their expertise extends to quality control during harvest and wet mill processing.

Fermentation Techniques:

For in-cherry fermentation, Pil collaborates with Bridazul, leveraging their expertise and success in Cup of Excellence competitions. This partnership has contributed to the farm's unique flavor profiles and quality.

Achievements and Recognition

Finca Libre has garnered significant recognition in the specialty coffee world:

- Provided coffee to both the winner and runner-up of the German Brewers Cup.

- Secured 3rd and 9th place in the 2024 Cup of Excellence, 8th in 2023

- Consistently produces high-quality coffee, including the prized Geisha variety

Social Responsibility

The farm demonstrates a strong commitment to its workers. Proceeds from their Cup of Excellence auction success will be invested in rebuilding workers' housing, acknowledging the team's exceptional contributions to the farm's recent achievements.

Future Outlook

With its dedication to quality, innovative practices, and social responsibility, Finca Libre is poised to continue its ascent in the specialty coffee market. The farm's commitment to renovation and experimentation with diverse coffee varieties suggests a bright future for this Nicaraguan gem.

This coffee has a medium caffeine level — enough to energize without overwhelming — and a high level of chlorogenic acids, which gives it a brighter, more vibrant flavor and a touch of natural complexity.

El café rebosa aroma y carácter: consérvalo así. Guárdalo en un lugar fresco, seco y cerrado para que cada infusión sepa igual de bien que la primera.

Caffeine content 65.38mg per 100ml

Chlorogenic acids content 86.22mg per 100ml

We believe great coffee isn’t just about taste — it’s about knowing what’s in your cup. That’s why we share the levels of caffeine and chlorogenic acids in every roast. Caffeine brings the buzz, chlorogenic acids bring the character — together, they shape your coffee’s energy, flavor, and feel. It’s our way of keeping things honest, transparent, and deliciously informed.

Yes — all of our coffees are free from mold and meet strict quality standards. Mold and ochratoxin A (OTA) can develop in poorly processed or stored coffees, but we take every step to prevent that from happening. Before purchasing any coffee, we evaluate water activity and moisture content to ensure it’s within safe and stable parameters. Once it arrives at our warehouse, we monitor relative humidity and storage conditions carefully to maintain the integrity of each lot.
From sourcing to roasting, our focus is on quality and freshness — so you can enjoy every cup with confidence.

From dedicated farmers across the world’s most expressive regions — each coffee reflects its origin, soil, and the people behind it.

We partner with producers who share our values: respect for their land, transparency, and craft. Every coffee has a story, not just a score.

Some are certified organic, although we are not an organic certified roastery. However, all our coffees are sustainably grown. We prioritize farms that care for soil health and community impact.

Yes — always. We roast in small batches so your coffee arrives fresh and vibrant every time.

Keep it sealed, cool, and dry — away from heat, moisture, and light. An airtight container keeps freshness alive.

Enjoy within 4–6 weeks of roasting for peak flavor. After that, it’s still great, just a little softer on aroma.

Fine for espresso, medium for drip or pour-over, coarse for French press or cold brew. The right grind brings balance and sweetness.

Absolutely — our coffees are crafted to shine in any brew method.

Usually within 1–2 business days after roasting. You’ll get tracking once it’s shipped.

Yes! Subscribe for regular deliveries of your favorite coffee — freshly roasted and hassle-free.

Because coffee is a perishable product, we can’t accept returns once bags are opened. But if something isn’t right, please reach out — we’ll make it right.

Yes. Shipping costs and delivery times vary by country.

Fill out our wholesale form — we’ll connect to learn about your needs and build a program that fits your coffee goals.

Yes. We provide guidance, education, and support to help your team brew and serve coffee beautifully.

Absolutely. We love collaborating to design coffees that express your brand’s identity and taste.

Husband and wife team Dylan Thome and María Esther López-Thome — coffee educators, roasters, and lifelong students of flavor.

It’s about community — people connected through coffee, moving and growing together.

Intentional sourcing, honest roasting, and meaningful relationships — quality with purpose.

Yes! We host tastings and events regularly. Follow us for dates and details.

We offer a curated selection of loose-leaf and bagged teas — from classic black and green teas to herbal and botanical blends. Each one is chosen for balance, clarity, and character.

All true teas come from the same plant — Camellia sinensis. The difference lies in how the leaves are processed:
Black tea is fully oxidized for a rich, bold flavor.
Green tea is lightly processed to keep its fresh, grassy notes.
Herbal tea (technically a “tisane”) is made from herbs, flowers, or fruits — naturally caffeine-free.

Yes, most black and green teas naturally contain caffeine. Herbal blends/Botanicals are caffeine-free.

Use fresh, hot water and steep according to the tea type:

Black tea: 3–5 min at ~95 °C
Green tea: 2–3 min at ~80 °C
Herbal tea: 5–7 min at ~100 °C
Adjust to taste — shorter steeps for lighter cups, longer for more strength.

Keep tea in a cool, dry place, away from light, air, and strong odors. Airtight containers preserve freshness and aroma longer.

Properly stored tea can last a long time. Green teas are best enjoyed within a year, while black and herbal teas can stay vibrant for up to two years.

Absolutely. Our teas brew beautifully over ice or as cold infusions. Just double the leaf amount or steep longer to keep flavor balanced.

Bean-to-bar is chocolate made by small, independent makers who handle the process from the cacao bean all the way to the finished bar. It’s a craft approach that celebrates quality, flavor, and individuality.

No — we don’t roast or process cacao. At Coffee Flock, we curate and resell the best bean-to-bar chocolates from producers we genuinely admire for their craftsmanship and transparency.

We select makers who focus on exceptional flavor, consistency, and care in every step of their process. Each bar we carry is chosen for its distinct character and quality — the kind of chocolate we truly love to share.

It’s about attention and intention. Bean-to-bar chocolate is made in smaller batches, with more control over the ingredients and flavor — resulting in chocolate that actually tells a story.

Keep it in a cool, dry place (around 16–20 °C), away from sunlight and strong odors. No fridge needed — just somewhere calm and dry.

Absolutely. The deeper notes in our coffees complement the natural flavors of bean-to-bar chocolate — try pairing them to discover new layers of taste.

Try a robust black tea like Assam or Yunnan, which match dark chocolate’s depth and richness. For something softer, a toasty oolong or smoky lapsang souchong balances the bitterness beautifully.

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