Finca Buenos Aires Estates is a fairly large farm of about 215 hectares in the Jinotega growing region. We've visited Buenos Aires the past few seasons, cupping through small batches from the farm, and have been impressed with the clean sweetness of their cultivar-specific process batches. This one 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. But what makes this lot unique is the processing technique. "Reposado" is what they are calling this type of processing, or "rest" in Spanish, and speaks to the first 24 hours of post harvest processing. Instead of sending the harvested cherry directly to the de-pulping machines, they let it rest in storage bags for almost a full 24 hours. During this time, bacterias start to break down the pectins, and a sort of "pre-fermentation" begins with the seed still in the fruit. They then depulp the coffee like normal, ferment in tanks for 6 - 8 hours, and send to raised drying beds. What this essentially does is create a longer fermentation time, and when done well, creates a slightly more fruit-forward cup without ushering in any winey/alcohol flavors that come from over-fermentation. This is the first year Buenos Aires has experimented with this type of processing, and after tasting a few of their process batches, we couldn't let this one get away.This coffee is part of our Farm Gate pricing program.
The sweetness found in the dry fragrance is a bit more broad then some of our wet processed Nicaraguan coffees, offering the raw sugar and nut tones we'd expect, but also with a more fruit pectin sweetness underneath. After pouring hot water this comes off as cooked fruit, traces of plum stewed with brown sugar. As a brewed coffee, Buenos Aires Reposado is a bodied cup, and the flavors found at City+ and Full City hint at similar fruit and sugar aromatics. The warm cup has a nice oat and honey flavor at the forefront, and with dried fruit hints reminds me of a granola bar. As you move through the cup, chocolate tones are emergent, adding a bittersweetness to the cup's core, and dark dried fruit notes like fig and prune mark the middle and finish. Full City and Full City+ roasts show some smokey cocoa roast tones, with a nice dark figgy fruit flavor complimenting the cooling cup. There is a soft tea-like acidic impression, but far from "bright", and almost non-existent in Full City roasts and beyond. I pulled such a sweet shot of espresso with my Full City roast, top notes coming off like a dark chocolate covered fig bar.