Crowd pleasing in light and middle roasts, raw cane and brown sugars, accent notes of vanilla bean, roasted almond, dried apple, mild tea-like acidity, and bittersweet finish. City+ to Full City+. Good for espresso.
|Region||Jinotega, Nueva Segovia|
|Processing||Wet Process (Washed)|
|Drying Method||Patio Sun-Dried|
|Arrival date||June 2019 Arrival|
|Bag size||69 KG|
|Appearance||.4 d/300gr, 16-18 Screen|
|Roast Recommendations||City+ to Full City+|
|Recommended for Espresso||Yes|
Finca Buenos Aires Estates is a fairly large farm of about 215 hectares in the Jinotega growing region. On our visits to Buenos Aires mill we cup through small batches from the farm, and have been impressed with the clean sweetness of their cultivar-specific process batches. It's really no surprise the they earn regular placement in the Cup of Excellence competitions. 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.
The Buenos Aires Caturra has a mild dry fragrance, a compound of raw sugar and vanilla, that when adding hot water shifts to smell of hazelnut-chocolate and buttery caramel sweetness in the steam. Both our City+ and Full City roasts smelled and tasted quite clean for Nicaragua, nut flavors without any sort of dryness, and sugary sweetness balancing out any bittering roast tone. The coffee is crowd pleasing in these middle roasts, a sweetness that spans raw cane-sugar to cooked brown sugar, with accent notes of vanilla bean, and a muted roasted almond finishing note. Flavors are succinct, with a sweetly-disappearing aftertaste. It's a restrained cup, and balanced as you surpass the City roast level. The cup finishes with soft chocolate notes, a dried apple hint and black tea-like acidity is complimentary to the cup. And as espresso, Buenos Aires is fantastic on it's own, but would also make a bittersweet base ingredient.