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The cup is "fudgey", with lots of sweetness and body. Fruits like slab apricot come out and are syrupy and juicy. There's a lemongrass tea note that plays off a mineral-like acidity. This is a refreshing quality and makes for an effervescent mouthfeel. Due to bean size, better left for brewed coffee or as a blend component. City+ to Full CIty+.
Finca Buenos Aires Estates is a fairly large farm of about 215 hectares in the Jinotega growing region. We cupped through a few small lots from the farm and I was really impressed with the clean sweetness of this cultivar-specific batch. It is all Maracaturra, which is a large bean variety of coffee, a cross between Caturra and the so-called "Elephant Bean", Maragogype. It seems to be grown mostly in Nicaragua although I have found nice examples in El Salvador too. Buenos Aires is a rather low farm compared to other origins we buy, with this lot coming from about 1200 meters. This coffee is honey processed, which means that much of the fruit mucilage is left on the drying parchment. Normally this equates to a slightly "wilder" profile and toned down acidity, but this isn't really the case for this coffee. These beans are quite large, and if you're lucky, one or two may be rejected (or I should say "ejected") right back at you from the mouth of your burr grinder.
With honey processing, much in the way of fruit mucilage is left intact, often resulting in wilder fruit notes in the cup. This isn't the case with this Maracaturra lot, which maintains a rather cleanly fruited, syrupy sweet profile that makes for a nice brewed coffee. The dry aromatics have a slight floral note that plays off a base of raw almond and brown sugar. A slight green herb smell is found in dark roasts that smells fresh and sweet. Dark caramel infuses the steam coming off the wet grounds and the break smells like toffee nuts and dark honey. The cup is sweet, and with body. This coffee has lots of chocolate - it's rather "fudgey" really - which is up front at hot temperatures. As the coffee cools, a fruit quality of slab apricot comes out, and is both syrupy and juicy. There's a lemongrass tea note that plays off a mineral-like acidity. This is a refreshing quality and makes for an effervescent mouthfeel. Due to bean size, I don't know that I'd recommend this as a SO espresso, but we have used this varietal as a delicious component in espresso blends.