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Cafetalera Buenos Aires is a 215 hectare family business, created over 55 years ago by Luis Emilio Valladarez.
The farm produces coffees of the Caturra, Maracaturra and Villa Sarchi varieties, in the honey, natural and washed process. Located in the municipality of Buenos Aires, in the Dipilto mountains, the company is located in a specialty coffee production area, near the border with Honduras. The farm benefits from a micro-climate due to its geographical position which favors the production of specialty coffee. Their main objective is to carry out substantive work in terms of quality, in order to develop long-term relationships with their customers.
Located on sandy soil, at an altitude between 1,200m and 1,700m above sea level, these cafes have participated in the Cup of Excellence several times. Coffee trees are produced in shade (70% with various species), with soil and plant fertilization respecting the environment.
Luis Valladarez, started his activity by buying a small farm named Buenos Aires, then, by opportunity, bought two other farms named La Laguna & El Suyatal. At first, all of his production was sold in cherries, until a few years ago, when he decided to build his own processing plant - Cafetalera Buenos Aires - with the aim of controlling the production and export of his cafes.
In 2004, Luis Emilio's second son, Olman, joined his father and brother to manage and administer the family farms. A lawyer by training, but a coffee farmer at heart, he joined the company with the idea of becoming an expert in mono-variety processes & coffees. In 2005 he began to present numerous microlots from his farms to the Nicaragua “Cup of Excellence” competition, obtaining very good results there. Their efforts paid off as they obtained second place in the competition last year, with the Maracaturra variety.
It is the cherries harvested in the highest part of the farm which are prepared by the wet method. The process is fairly classic since the cherries are pulped, fermented, washed and then dried on the patio.
Located on sandy soil at an altitude of 1,200m, this typical coffee grown on the family farm of Buenos Aires was noted several times at the Cup of Excellence.