Nicaragua Buenos Aries San Salvador




Nicaragua Buenos Aires San Salvador

“There’s a smell of chocolate malted grains and pumpernickel bread in the fragrance. Moderate sweetness manages to come through the bittersweet backdrop in the brew. Chocolate flavors flourish in the profile, and along with a hazelnut hint in aroma, reminds me of Nutella spread. Full City shows a well-developed sweetness, balancing a presence of bittering baker’s cocoa and a touch of barley malt, along with rye bread and licorice root finishing accents. San Salvador’s body is inky at Full City, and with lasting bittersweetness of burned sugar, raw nibs. Works well as a chocolate and body component in a blend as well as on its own for single origin espresso.”

Farm notes from our supplier:

“Finca San Salvador is another farm operated by producer Luis Emilio Valladarez.  Finca San Salvador came under his direction and ownership about 4 years ago now, thriving from his expertise and leadership and actually placed top 30 a couple years back at the Nicaraguan Cup of Excellence competition. It is located in the Dipilto area, in an area with a pleasant microclimate, with ample sun for drying coffee. They mechanically wash the coffee using a Penagos depulper that removes the coffee cherry and mucilage layer in one pass, not relying on fermentation to break down the sticky fruit. The coffee is then soaked in tanks overnight with fresh water to further clean the seed before washing in long cement channels where any remaining fruit is removed by agitating the coffee with long wooden paddles as it moves to the end. The coffee is transported from the beneficio to Buenos Aires dry mill in Ocotal where it is dried and prepared for export.”

Additional information

Weight 16 oz
Choose Roast

City, Full City


12, 16, 24


Whole Bean, Coarse, Medium, Fine


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