Buenos Aires Coffee : Nicaragua Micro-lot, Dipilto Terroir

Micro lot. Nicaragua

 
In the heart of the Dipilto mountains, a few kilometers from the Honduran border, the Buenos Aires farm has been cultivating coffee for over sixty years. An altitude micro lot signed by the Valladarez family, one of the foremost names in Nicaraguan specialty coffee.

One farm, two generations

A 215-hectare family estate passed down for more than sixty years, Buenos Aires is managed today by Olman Valladarez, a second-generation producer. The family owns its washing and drying stations: total control over the process, from cherry to export, guaranteeing full traceability for every lot.

This relentless commitment has proven its worth. The farm has distinguished itself multiple times at the Cup of Excellence, securing several top places and establishing Buenos Aires as one of the most respected signatures in Nicaragua.

Dipilto, high altitude terroir

Planted between 1,200 and 1,700 meters on sandy soils, the coffee trees grow beneath dense shade composed largely of native species. This microclimate in the Dipilto mountain range, within the Nueva Segovia region, has earned the terroir a designation of origin and international renown.

Altitude plays a decisive role here: the higher the coffee tree grows, the slower the cherry ripens. This gradual process concentrates sugars and crafts a refined acidity, rich aromatic density, and that undeniable elegance in the cup characteristic of fine altitude coffees.

Variety and craftsmanship

In this terroir, the Caturra and Catuaí varieties, descendants of the great Bourbon family, express remarkable natural sweetness and roundness. Harvesting is done exclusively by hand, cherry by cherry, at peak ripeness. It is meticulous work, ensuring the ultimate quality of the lot.

Technical facts

  • Origin: Nicaragua
  • Region: Nueva Segovia
  • Terroir: Dipilto
  • Farm: Buenos Aires, Valladarez family
  • Altitude: 1,200 to 1,700 meters
  • Harvest: Manual
  • Format: 200g

 

In the cup

Buenos Aires reveals itself as balanced and indulgent: a sugary sweetness, notes of tree nuts and milk chocolate, supported by a delicate acidity and a long, clean finish. A coffee that is both accessible and profound, appealing equally to filter enthusiasts and espresso drinkers.

Our commitment

Each bag is artisanally roasted in Provence, in the South of France, then packed with a degassing valve to preserve the full integrity of the aromas. We ship within a few days of roasting to guarantee optimal freshness all the way to your first cup.

House recommendation

Explore its finesse using manual pour over methods like V60 or Chemex to let the altitude speak. As an espresso, it gains intensity and length, wonderfully complemented by a touch of milk.

Back to blog