A washed Nicaraguan from Dipilto that drinks like comfort and competence had a conversation. This comes from Finca Acopio Suyatal, one of the highest-altitude estates run by Cafetalera Buenos Aires at 1500 meters in Nueva Segovia. Mostly Caturra with some Maragogype mixed in, fully washed and patio sun-dried. It's a coffee we keep coming back to because it's reliable in the best way; consistently good, never boring. Tastes like bittersweet chocolate, oolong tea, and caramel butter toffee.
Origin: Dipilto, Nueva Segovia, Nicaragua
Producer: Cafetalera Buenos Aires - Finca Acopio Suyatal
Process: Fully washed, patio sun-dried
Altitude: 1500 masl
Cultivar: Caturra with Maragogype
Tasting Notes: Bittersweet chocolate, oolong tea, caramel butter toffee
Best for: Pour over, espresso, drip, French press
Acopio Suyatal sits in Dipilto, up in Nicaragua's Nueva Segovia department near the Honduran border, where the climate just gets coffee right. At 1500 meters, this is one of the highest-altitude farms in the Cafetalera Buenos Aires lineup.
This lot is all Caturra, selected from the main harvest. Cherry gets fully washed at the Buenos Aires wet mill, fermented overnight to strip remaining fruit, then trucked down to Ocotal for dry milling with equipment that actually works. The payoff? Beans that are freakishly uniform. Even size, consistent color, the kind of coffee that roasts predictably instead of keeping you guessing.
Buenos Aires has their process dialed. This is fresh crop from a farm we keep ordering from because it doesn't miss. The cup is balanced and clean without being boring. Duane described it as "being wrapped in a warm blanket," which sounds exactly how it feels.
This is an everyday coffee that will be loved by many.
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