This second lot from Buenos Aires cups quite a bit different than the first, toasted sugar and caramel sweetness, slight green apple tartness, and roasted nut/cocoa finish. A nice basic Nicaragua, with low acid and good body, this brews well and works great as espresso. City+ to Full City+. Single Origin Espresso.
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 Brazi 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 pleasant dry fragrance of toasted sugar and almond. It's not a particularly 'potent' smelling coffee, but the aromatics while mild are still quite sweet and clean. The wet coffee crust smells like sugar caramelizing on a pan, a slight burned sweetness, and with a bit of raisin, almond, and vanilla on the break. This coffee brews nicely. City+ roasts bring a dark sugar sweetness, a tart green apple note, and a bit of tarragon in the finish. This latter, herbal quality, is heightened with roast, and comes off more like spearmint at Full City. The flavor is faint, but the mouthfeel too is also "minty". The finish has roasted almond and cocoa flavors. It's a restrained cup, and one that will show well in the middle to dark roast ranges (Full City to Full City+ will make for a good single origin espresso.