Nicaragua, Nueva Segovia, Buenos Aires

Taste profile: caramel, milk chocolate, dried fruit, orange

Origin: Buenos Aires farm has been one of Nicaragua's best - known Cup of Excellence winners in recent years. In 2015, it won first place with one of the most iconic coffee varieties: Maracaturra. 
Finca Buenos Aires is named after the community where it is located, on the Dipilto – Jalapa Mountain range, in northern Nicaragua, near of Honduras border (just some few kilometers). This mountain range is the oldest geological formation in Nicaragua; this mountainous area, part of the Nueva Segovia department, is notable for its altitude, temperate climate, and fertile soils, ideal conditions for growing specialty coffees and one of the best examples of this is Buenos Aires farm.
This coffee is harvested, and it is floated to remove unripe, overripe, green, and low – density beans. It is then pulped and left to dry ferment for 15 to 24 hours (without water) into tanks. Finally, the coffee is washed to remove the mucilage. This process culminates in the coffee drying in patios for 8 to 15 days, depending on weather conditions and in some cases under raised beds. 

Variety: Caturra rouge

Processing: Washed

All our coffees are light roasted in such a way as to preserve the taste that the terroir and growing conditions bring to the fruit in order to showcase all its qualities.
We recommend you grind the coffee fresh every time you brew it, but if you want us to grind it for you, leave us a message on the check-out page with the desired coarseness.