Coffee production in Nicaragua has been an important part of its history and economy. It is one of the country's principal products. The areas most suitable for the cultivation of coffee have been Managua Department, Diriamba, San Marcos, Jinotepe, as well as the vicinity of Granada Department, Lake Nicaragua, Chontales Department, and in Nueva Segovia; historically, the best coffee is produced in Matagalpa and in Jinotega.
The Estate: Buenos Aires Estate (no, not Buenos Aires in Argentina), is located in Jinotega, where 80% of the Nicaraguan coffee is produced. Buenos Aires produces high quality Arabica coffee of the sorts Maragogype, Caturra and Catuai. The coffee fields are situated between 900 and 1150 m over the sea level which combined with annual temperatures between 14 and 25 degrees Celsius and rainfall of 1800 to 2000 mm are perfect conditions for these species.
This coffee is very large in it’s appearance; the Maragogype varietal is often referred to as the Elephant bean.
ROAST STYLE: Light to medium short roast at 13 mins profile was shortened after woody notes found at standard profile 14mins nice peak good amount of heat in the initial stage reduced heat at around 5 mins 160 deg and killed gas between first and second crack dropped at 214 degrees roasted for bright espresso.
CUP INFORMATION: A fruity and sweet aroma when brewed, this coffee has a light body. Its flavour is a sweet, think guava, deeply nutty note. Raw almonds and roasted hazelnuts cut through, leading to a molasses/tobacco finish. This coffee has a dense and silky mouthfeel. If you like milk in your coffee, this is your cup this coffee won't dissappoint.