Get to Know Our Coffees: Finca Libre
This one’s for the adventurous.

Finca Libre is a Nicaraguan Parainema from Nueva Segovia, processed using carbonic maceration at the farm before @gradientcoffee roasts it. If you’ve never tried a naturally processed coffee before, this is your gateway. Think grape candy, berry, and bright acidity. It’s fruity, it’s eclectic, and if you’re used to traditional dark roasts, this might surprise you (some folks say it tastes more like tea than coffee, and that’s not a bad thing).

So what’s carbonic maceration? In short: whole coffee cherries are sealed in barrels at the farm where they ferment from the inside out in an oxygen-free environment. The result? Intense fruit flavours and a wine-like complexity you don’t get from standard processing.

Where it shines: This coffee wants to be tasted, not masked. Pour-over, Aeropress, or a light brew method will let those fruity notes come through. Skip the milk – you’ll lose the nuance.

Available as: 200g bags only (specialty roast, limited availability). Grab it while it’s here. ...

Get to Know Our Coffees: The Loamer

One of our most popular offerings, and for good reason. The Loamer is a single origin Brazilian coffee that @gradientcoffee roasts to a deep 4/5 darkness. Brazilian beans bring a natural sweetness and low acidity, which means when they’re roasted dark, you get rich dark chocolate and toasted nut flavours – bold without being harsh.

Where it shines: The Loamer is incredibly versatile. It holds its own in a drip machine, aeropress, shines in a French press, and has enough body to stand up to milk-based drinks. Forgiving, consistent, reliable – the kind of coffee you can count on.

Available as: 12oz and 2lb bags in the cafe, or bring your own container for our refill program. Interested in larger quantities for the office? Just let us know!

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