This isn't the first coffee we have had from Buenos Aires and it won't be the last. We can't resist coffee that tastes this good.
The Valladarez family are processing specialists in Nicaragua, focusing on a multitude of coffee varietals and fermentation styles. These methods create some unique cups of coffee. Behind the operation is the passionate Olman Valladarez, who has won many Cup of Excellence competitions. The latest being in 2023 where he took out both first and second place (with a natural maracaturra). Maracaturra is the pride and joy of Finca Buenos Aires and it’s a strong representation of the quality from Dipilto, Nueva Segovia.
Maracaturra is a high yielding Brazilian hybrid of Maragogype and Caturra. It is believed to have naturally occurred in the late 1800s and is mainly found in Brazil, El Salvador, and Nicaragua. They have large sized beans and leaves. Its Caturra lineage contributes to the coffee’s taste and its high yield. It has short stature and abundant foliage which makes it resistant to wind damage.
This variety is susceptible to coffee leaf rust and hence demands a high level of maintenance. Its flavour profile includes tropical fruits and bright acidity. It is cultivated in areas which are 1400 to 1600 meters above sea level
This Maracaturra is a traditional washed process, wherein beans are removed from the ripe cherry soon after picking, then allowed to ferment for a day or two, softening any remaining cherry before water is used to “wash” beans clean, after which they are slowly dried to optimal moisture content. This process results in delicate, “clean” cups, often emphasising bright fruit acidity and subtle flavours.
