Finca Buenos Aires, nestled in the Dipilto Highlands of Nueva Segovia, Nicaragua, benefits from cool mountain air and fertile volcanic soils, ideal for slow cherry maturation. Owned by Don Octavio Peralta, a fourth-generation coffee producer, the estate is renowned for its innovation and quality. The Maracaturra cultivar, a hybrid of Maragogipe and Caturra, thrives here, developing high sugar content and vibrant acidity. For the Anaerobic Washed lot, ripe cherries undergo 48 to 72 hours of anaerobic fermentation, enhancing sweetness and complexity. Post-fermentation, they are pulped, washed, and dried, resulting in a cup with floral aromatics and a honey-like texture.The farm has earned multiple Cup of Excellence awards, solidifying its reputation as a benchmark for excellence and sustainability.