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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.
The Buenos Aires Caturra has a mild dry fragrance, with raw sugar and roasted nut smells, with dry spice accents. There's a bit of maltose too, but as you add the hot water, the wet aroma shifts to a more honeyed scent, with vanilla and sugar coated peanut, and hefty cocoa roast tones the closer you get to Full City roast level. The cup is delightful at City+ and Full City; clear cane-sugar sweetness, vanilla candies (ever try White Rabbits?), and complex roasted and raw nut tones (almond, Brazil nut, and Valencia peanut come to mind). 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 Dutch cocoa powder touch, complimenting nut and dried apple flavors. This Caturra separation is definitely a nice "crowd-pleaser" cup, accessible, with nuanced as well.