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Raw sugar and vanilla, roasted almond, and a dusting of fine cocoa powder. Crowd-pleasing, balanced, bodied, low-acid cup that works well as dual-use. City+ to Full City+. Good for espresso.
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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 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. We picked up two lots from Buenos Aires this year, #488 and #630, and both showed a similar level of balance and cup quality.
The Buenos Aires Caturra has a mild dry fragrance, with a nice honey-wheat sweetness I would described as "honey puffed wheat cereal", along with a healthy dose of roasted nut, and a dusting of fine cocoa powder. There's a bit of maltose too, but as you add the hot water, the wet aroma shifts to a more honeyed scent, with a scent of burned vanilla-sugar, and roasted nut heft. The cup is delightful at City+ and Full City; clear cane-sugar sweetness, vanilla candies (ever try White Rabbits?), and roasted almond. Flavors are succinct, with a sweetly-disappearing aftertaste. It's a very restrained cup, balanced as you surpass the City+ roast level. We tried City, but found it to be too light, with nut tones dominating the cup. The middle-roasts finish with a light milk chocolate touch, complimenting nut and dried apple flavors. This Caturra separation is definitely a nice "crowd-pleaser" cup, accessible, with nuanced as well. Would make a killer blend base for espresso too.