Buenos Aires
Nicaragua - Nueva Segovia - Dipilto - Buenos Aires - Maragogype - FW

Nicaragua - Nueva Segovia
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We've been working with Olman Valladarez for 10 years now
This is a fully-washed coffee. Thecherries are harvested at the highest part of the farm and wet processed. They use a relatively conventional process, as the cherries are de-pulped, fermented, washed then dried on a patio.
We have been very impressed with the quality of these coffees and hope to establish a long-term working relationship with these producers.
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Origin
Nicaragua Region
Nueva Segovia Terroir
Dipilto - Buenos Aires
Farm
- Olman Valladarez
Producer
Species
Arabica Variety
Maragogype
Process
Washed
Drying
Patios
Packaging
69kg - Jute bags
Altitude
1200 - 1700 Harvest period
November - March Type of harvest
Manual
The farm Buenos Aires
Buenos Aires Farm is a 215-hectare family farm owned by the Valladarez family, father Luis Emilio and son Olman. Located in the Diplito mountains, the farm is on the border with Honduras. The farm's microclimate is ideal for producing quality coffee. Shade is omnipresent on the farm, and the family's coffee trees benefit from the farm's varied species to develop at their own pace.
The family has its own Dry Mill and Wet Mill so that it can develop its own processes, avoid contamination and reduce water use. Having their own Dry Mill allows the family to carry out quality control themselves, while guaranteeing the traceability of each of their coffees.
Total number of hectares
215 Altitude
1200 – 1700 Environment
Mountainous Humidity
65 Ground
Sablonneux Shady
Búcaro, Guaba, Musaceae. Agroforestry level
2 - Complex

Meet Olman Valladarez
A few words about Olman Valladarez
I’m the second generation of coffee farmer, I was born and raised in a coffee producing family. Today I am continuing what my father inherited from us. Due to financial problems in 2002, I had to make my own decision to stay with the family and face the current situation at that time. I had to do various businesses parallel to coffee to be able to heal the blow we had.
Our coffee at that time had quality problems and that is when I started to get advice to improve. That's when I got the idea that coffee has greater potential and in 2005 I discovered the different attributes that coffee can offer. In 2006 was my first participation in the Cup of Excellence contest and having obtained good results, I made more efforts to enter the specialty coffee segment.
In 2008 I integrated the so-called coffee processes into our project and in 2015 I began to experiment with various types of fermentation. A year later, in collaboration with a chemical engineer, I delved into this procedure, thus achieving greater precision in the qualities and processes of our products.
To date, I've participated in the Cup of Excellence competition more than 40 times and have won first place five times. In Nicaragua, we promote an event called The Best of Maragos, a competition where only varieties like Maragogype, Maracaturra, and Pacamara can compete, where I have also won first place. My first time winning first place in the Cup of Excellence competition was in 2005, and my last time consistently winning first place was in 2024. And there are many more to come. - Olman Valladarez
We've been working with Olman Valladarez for 10 years now. As a producer, his job is "to develop an eco-friendly business model, to reduce the use of chemical inputs but also to improve the forest and water around us". While he is proud to have taken over the family business and turned it into a benchmark for specialty coffee, he is now keen to have a positive impact on biodiversity.
Analyzed to the nearest gram
Find detailed physical and sensory analyzes of your coffee in the quality sheet with:
- Density
- The humidity level
- Water activity
- Colorimetry
- The sieve
- The nature of the defects
- The score and its details
- The aromatic profile (downloadable)
Coffees of Olman Valladarez


Do you know where the name Toston comes from?
Nicaragua
Olman Valladarez
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