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

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.

Buenos Aires farm is a 215-hectare family-owned estate belonging to the Valladarez family. Located in the mountains of the Dipilto–Jalapa range in northern Nicaragua, just a few kilometers from the Honduran border, it benefits from a microclimate well suited to the production of high-quality coffees. The farm is characterized by dense natural shade, allowing coffee trees to develop at their own pace within a preserved environment.

Finca Buenos Aires is named after the community where it is located. It has been passed down through generations within the Valladarez family for over 60 years. Inherited by Luis Emilio Valladarez from his grandmother, the farm is now run alongside his son Olman Valladarez, representing the second generation of producers.

The farm cultivates a wide range of varieties, including Maracaturra, Caturra, Maragogype, Catuaí, Marsellesa and Java. It is integrated into a rich forest ecosystem composed of more than 90% native tree species, such as Búcaro, Liquidambar, Guaba, avocado, mango, bamboo, guarumo, Indian banana, oak and walnut, contributing to biodiversity and the resilience of the plots.

The Valladarez family operates its own wet mill and dry mill, enabling them to develop their own processing methods, limit the risk of contamination, reduce water usage, and ensure strict quality control at every stage. This full operational control also guarantees the traceability of each coffee produced on the farm. Prior to the construction of these facilities, all family production was sold as cherries; this investment marked a decisive turning point in the structuring of the project.

Committed to more sustainable farming practices, the farm has stopped using herbicides for over two years, in order to reestablish ground cover, protect soils, and preserve microbial life. This approach is part of a broader effort to reduce chemical inputs and safeguard natural resources.

Finca Buenos Aires is also recognized for the consistent quality of its coffees on both national and international stages. It participated in the Cup of Excellence in 2008 and 2009, and then continuously from 2014 to 2024, earning numerous distinctions—particularly with the Maracaturra variety, which has stood out for its performance. These recognitions have contributed to making Buenos Aires a benchmark for specialty coffee in Nicaragua.

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 Cup of Excellence victory dates back to 2015. Since then, our coffees have continued to be recognized at the highest level through 2024.” - Olman Valladarez

We have been working with Olman Valladarez for over ten years. After taking over the family farm, he structured his project around a gradual mastery of quality and control over the value chain.

Until the construction of the Cafetalera Buenos Aires washing and drying station, the family’s coffee was sold entirely as cherries. This investment marked a turning point, enabling the Valladarez family to regain full control of the process, from post-harvest processing through to export.

Today, Olman Valladarez’s commitment is built around developing an eco-friendly business model, reducing the use of chemical inputs, and preserving surrounding forests and water resources. While he is proud to have turned the family farm into a benchmark for specialty coffee, his ambition now is to create a positive and lasting impact on biodiversity.