This exceptional Buenos Aires from the Huila region renders a complex, syrupy brew with a light creamy mouthfeel and heightened floral in the aroma. Expect a flavor profile that deviates slightly from the traditional Colombian. Tropical fruit, berries and light sugars abound in this juicy coffee, a testament to the meticulous care taken by its grower to align his coffee production with research-based growing and milling practices. The Buenos Aires has the potential to perform exceptionally well across a wide variety of brew methods, all the more reason to enjoy this coffee before it's gone.
The proud owner of Finca Buenos Aires, Jhon Jairo Ortiz has managed his family's 5-acre farm for the last 16 years. It is located in El Paraiso, a community within the municipality of Pitalito in the department of Huila. Ripe, hand-picked coffee cherries are fermented for 32 hours, then dried for 12 days under solar protection. Processing is done onsite at Jhon's micro-mill, a factor that affords him supervision over daily operations to ensure that strict standards for depulping, fermenting and drying the coffee are routinely applied. He also collaborates with an exporting company that focuses on bringing traceable individual farmer microlots to the international market.
Jhon produces two coffee varieties on his farm. The first is legacy dwarf variety Caturra, a naturally occurring Bourbon single-gene mutation that results in coffee trees of short stature. Deeply admired by coffee growers to this day, the variety retains the excellent flavors of its genetic antecedent while its short stature allows workers to prune the trees and harvest the coffee more easily. The other cultivar is a hybrid Colombia developed to improve coffee yield and resist disease.
Suggested Brewing: Performs well on a variety of brewers
ORIGIN INFORMATION
Grower: Jhon Jairo Ortiz, Finca Buenos Aires
Variety: Caturra, Colombia
Region: El Paraiso, Pitalito, Huila, Colombia
Harvest: December
Altitude: 1780 masl
Soil: Clay minerals
Process: Fully washed after pulping and fermenting for 32 hours, then dried under solar protection for 12 days.
