Nicaragua Buenos Aires
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NOTE: We aim to despatch all orders placed before 8am the very same day. Orders received on Fridays after 8am will be roasted and despatched the following Monday.

Product Information

  • Tasting Notes
  • Farm Info
  • Recipes

Grown: Buenos Aires Estate, Dipilto, Nueva Segovia

Altitude: 1,200-1,500m

Varietals: Maracaturra

Producers: Luis Emilio Valladarez and sons

Washing Station: Cafetalera Buenos Aires

Drying: Shade dried on African beds

Soil: Sandy

Buenos Aires Estate is a fairly large farm of about 215 hectares in the Jinotega growing region. It was created by Luis Emilio Valladarez 50 years ago. He mainly produces caturra, maracaturra and villa sarchi varieties in honey, natural and fully washed processes. Located in the municipality of Buenos Aires, in the mountains of Dipilto, the company is located in a specialty coffee region near the Honduras border. The farm has an ideal microclimate due to its geographical location. Their main objective is to undertake substantive work in terms of quality, in order to develop long-term relationships with their clients.

Located on a sandy soil at an altitude of between 1200m and 1500m, this coffee has repeatedly participated in the Cup of Excellence competition. The coffee trees are kept under shade (70% with various tree species), and the soil and plantation are fertilized using eco-friendly techniques.

Luis Valladarez, began his business by buying a small farm named Buenos Aires. Later, he had the opportunity to buy 2 new farms: La Laguna & El Suyatal. Initially, all his production was sold in cherries, until a few years ago, when he decided to build its own processing station - Cafetalera Buenos Aires- with the aim to control the production and export his coffees directly.

In 2004, his second son, Olman, joined him to manage the family farms. He was a former lawyer, but has always been a coffee farmer at heart. When he joined the Cafetalera, he wanted to become an expert in processes & in mono-varietal growing. In 2005 he participated in the Cup of Excellence with several of his microlots and got very good results. Their efforts paid off since they got the second place with the a Maracaturra coffee.

Espresso (18g VST)
18.5g in
36g out
in 28 to 30 seconds


V60
12g ground coffee in
200g 93c water in 3 part pour
50g bloom, agitate like a madman 30 seconds
50g spiral outwards pour, hitting the sides at the end.
100g at 1 minute mark.
Aiming for all out by 2:15

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