THE FARM /
850 - 950 MASL
Buenos Aires farm was acquired in 1998 by Francisco Lacayo. At the time it had only seven hectares of coffee, and in the next three years, 80 additional hectares were planted. It is located at between 850 and 950 Metres above sea level in the macizo de Peñas Blancas. The farm was first cultivated with varieties of Caturra and Catuai coffees. In recent years, there has been a transformation due to the need for productivity. We added new varieties of Catimore and enhanced our cultural practices by Increasing the plant population and giving more fertilizer.
THE COFFEE /
Costa Rica 95
Colombia
Maragogipe
THE PROCESS /
Naturals
Dry processed (naturals) coffees are dried in the full cherry prior to de-pulping. Naturals tend to have more fruit and fermented flavors because the bean has more time to interact with the natural sugars from the cherry as enzymes break down the mucilage around the bean.
Washed
Wet-processed (washed) coffees are dried without the cherry. Washed coffees are de-pulped then fermented to promote the separation of any remaining tissues from the bean and parchment, then washed clean prior to drying.