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

MaragogypeWashed

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We've been working with Olman Valladarez for 10 years now

This coffee is produced in the heart of the Dipilto mountains, near the border with Honduras. It is cultivated on sandy soil at an altitude of between 1,200 and 1,700 metres. Most coffee bushes are grown under shade (70% with various species), and the soil and plants are fertilised using environmentally-friendly techniques.

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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  • Herkunft

    Nicaragua
  • Region

    Nueva Segovia
  • Terroir

    Dipilto
  • Plantage

    Buenos Aires
  • Hersteller

    Olman Valladarez
  • Art

    Arabica
  • Sorte

    Maragogype

  • Verfahren

    Washed

  • Trocknung

    Patios

  • Verpackung

    69kg - Jute bags

  • Höhe

    1200 - 1700
  • Erntezeit

    November - März
  • Erntemethode

    Manuelle

Die Plantage 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.

  • Gesamtzahl der Hektar

    215
  • Höhe

    1200 – 1700
  • Umfeld

    Mountainous
  • Feuchtigkeit

    65
  • Boden

    Sablonneux
  • Schattig

    Búcaro, Guaba, Musaceae.
  • Agroforstwirtschaftliches Level

    2 - Complex

TreffenOlman Valladarez

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Ein paar Worte zu 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.

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