This second lot from Buenos Aires shows malty sweet undercurrent and milk chocolate overlay, raw sugar, roasted nut, vanilla caramels, and dried apple. Dark roasting brings out cocoa roast tone. City+ to Full City+. Good for espresso.
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||July 2018 Arrival|
|Bag size||69 KG|
|Appearance||.4 d/300gr, 17-19 Screen|
|Roast Recommendations||City+ to Full City+; great SO espresso or blend base at Full City and beyond|
|Recommended for Espresso||Yes|
Finca Buenos Aires Estates is a fairly large farm of about 215 hectares in the Jinotega growing region. We've visited Buenos Aires the past few seasons, cupping through small batches from the farm, and have been impressed with the clean sweetness of their cultivar-specific process batches. This one is all Caturra, which is a cultivated mutation of Bourbon that occurred in Brazil in the mid '30s, but was planted in South and Central America mostly in the 1950s. Buenos Aires is a rather low farm compared to other origins we buy, with this lot coming from about 1200 meters. I found it very balanced, clean, moderately bright and very sweet, perhaps showing how relative farm altitude can be in relation to cup quality. Impressed by the quality from the farm, we wound up buying five lots from Buenos Aires this year, a record for us, two Caturra lots of different process types, and three large bean Maracaturras.
This second Buenos Aires Caturra lot is right in line with the first, a mild cup in terms of profile intensity, with malty sweet undercurrent and milk chocolate overlay, and an array of complimentary nut tones. Almond and vanilla are aromatic highlights, and with a brown sugary cookie-like smell culminate in something akin to almond biscotti. City+ and Full City roasts brew well, and with relative cleanliness considering the origin. Flavors of raw brown sugars and roasted nuts fill the cup profile, and accents of vanilla caramels, and dried apple as the coffee cools. Cup flavors are succinct, with a sweetly-disappearing aftertaste. It's a restrained coffee overall, balanced as you surpass the City+ roast level, and when tasted alongside other Nicaraguan coffees from the year, it's understandable why Buenos Aires has consistently placed in the Cup of Excellence. It's simple yet crowd pleasing, accessible, and with subtle nuances as well. And as espresso, Buenos Aires is fantastic on it's own, but would also make a killer base for blending, offering so much bittersweet chocolate and silky body.