Drying: raised beds
Finca Buenos Aires Estates is a fairly large farm of about 215 hectares in the Jinotega growing region of Nicaragua. What makes this coffee so special and unique is the processing technique. The farm calls this process “reposado,” which means “rest” in Spanish. The cherries are rested in their storage bags for a full 24 hours after being picked. During this time, bacteria begins breaking down the pectin and begins a “pre-fermentation” phase while the coffee seed (bean) is still inside the fruit. The coffee is then depulped and fermented in the usual way for 6-8 hours before being dried on raised beds.
This coffee has a nice, full body and pleasantly sweet flavor. There are notes of honey and dried fruit as well as tasty hints of cocoa and chocolate. This coffee will be around for an extremely limited time, so please try it while you can.