Nicaragua Buenos Aires
Reviews.
Blackberry, passionfruit, & plum
Ships within 1 week after roast date
100% specialty arabica coffee beans only
Proud Mary's coffee beans are at their peak 2 to 3 weeks after roasting
| Variety | Maracaturra |
| Processing | Natural |
| Producer | Olman Valladárez |
| Region | Dipilto, Nueva Segovia |
| Elevation | 1680 masl |
About this coffee:
Finca Buenos Aires, nestled in the scenic Dipilto Mountains of northern Nicaragua near the Honduran border, is a testament to the Valladárez family’s dedication to coffee. Founded by Luis Emilio Valladárez over 50 years ago, the 75-hectare farm cultivates Maracaturra, Maragogipe, Java, Villa Sarchí, and Caturra at elevations of 1,200 to 1,450 masl.
Now managed by Luis’s son, Olman, the farm has flourished, earning recognition in competitions such as the Cup of Excellence. In 2025, Finca Buenos Aires placed third with a natural Maracaturra, while its sister farm, Los Alpes, placed fourth with a washed Geisha.
Maracaturra, a cross between Maragogipe and Caturra, combines the former’s large bean size with the latter’s compact growth. The farm’s natural Maracaturra expresses the variety and terroir clearly, offering blackberry and passionfruit notes.
Beyond coffee, the Valladárez family invests in community well-being, supporting public health campaigns and organising local celebrations. Their philosophy emphasises sustainability and a familial spirit, ensuring that everyone involved, from collaborators to consumers, shares in the fruits of their labour.
About Proud Mary:
Proud Mary was founded by husband and wife Nolan and Shari Hirte in 2009 in Melbourne, Australia. Proud Mary offers products and services that improve the start of your day so dramatically, that it's impossible to go back to the way things used to be.
We aim to provide an amazing and heart felt experience for everyone who visits our locations.
Nolan is such an amazing guy who lives for coffee. It just swung that way and we’ve been using his coffee ever since,” - Ashley says; Bean Scene Magazine
Brewing Recipe :
| Espresso | |
| Brewing ratio | 1 : 2.5 |
| Ground coffee | 20g |
| Espresso output | 50g |
| Brew time | 25-35 seconds |
| Filter | |
| Brewing ratio | 1 : 16 |
| Ground coffee | 15g |
| Total water | 250ml |
| Water temperature | 93ºc |
| Brew time | 3 minutes |
In the cup.
How Nicaragua Buenos Aires shows up — flavour profile, body, finish — graded on our internal cupping rubric.
Brew it
like this.
- Ratio
- 15g : 250g
- Time
- 3:00
- Temp
- 93°C
Bloom 30s. Four pours of 60g, 30s apart.
- Ratio
- 30g : 500g
- Time
- 4:00
- Temp
- 92°C
Plunge slow. Decant immediately to avoid over-extraction.
- Ratio
- 18g : 36g
- Time
- 28s
- Temp
- 93°C
Distribute, tamp level, pull. Adjust grind to hit time.