• Flavor: Dark Chocolate, Brown Sugar, Cherry Tomato

• Body: Heavy

• Acidity: Medium

​

About Finca Buenos Aires
Finca Buenos Aires is a 337 ha farm network and mill located in the golden belt of Salvadoran coffee farming on Ilamatepec, the volcano of Santa Ana. The operation is owned by Ricardo Kriete, a 4th generation coffee producer.

As a boy growing up on Finca El Rosario, the farm his family owned since1952, Ricardo fell in love with coffee. He dreamed of one day following in the footsteps of his parents and owning El Rosario. His goal: to grow the family business and become a purveyor of high-quality coffee. Seven years ago that dream became a reality.

Under Ricardo, El Rosario flourished. The strong results enabled him to expand his operations. His focus was on finding farms with the potential to produce outstanding coffees at the best possible heights. In 2014 Ricardo acquired Finca Buenos Aires, on Ilamatepec. At an average altitude of 1,200 to 1,350 meters above sea level and 1,900 to 2,200 mm of rainfall per year Buenos Aires enjoys ideal coffee cultivating conditions. The varieties of coffee found on this farm are Red Bourbon, Orange Bourbon and Pacamara.

Finca Buenos Aires unlocked more capacity for Ricardo, but the real advantage came with the mill at Buenos Aires. Being able to mill his own coffee meant that Ricardo could control quality from roots to export and have greater control over the price his coffee fetched.

The mill at Buenos Aires specializes in natural, washed and honey process coffees. Coffees are dried on African beds with varying amounts of sun and shade.

Thirsty for more growth, in 2017 Ricardo purchased two neighboring farms: Finca Santo Tomas, a 122 ha farm, and Finca Mencia, a 14.5 ha farm in the same region. Through the new acquisitions Buenos Aires expanded its production capacity and its selection to include varietals such as SL28 and Maragogipe.

​

GEOGRAPHY:

Region Santa Ana

Altitude 1500-2000

​

PRODUCER:

Finca Buenos Aires, Ricardo Kriete

​

VARIETY:

SL28

​

PROCESSING:

Washed

​

HARVEST TIME:

October - March