Nicaragua | Buenos Aires | Maracaturra | Anaerobic Natural 48hr | Espresso | 250g

Origin

• 🇳🇮 Nicaragua

Tasting notes

Character

• Experimental
  50
• Funky
  40

Farm: Buenos Aires Region: Dipilto, Nueva Segovia Elevation: 1000 - 1750 masl VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: Maracaturra Process: Anaerobic NaturalAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. 48hr Notes: Blueberry, melon, & honeyHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural. About: Coffee producer Olman Valladarez and his team support many social projects in their local community. They have developed public health campaigns focussed on issues most relevant to the community such as dental care, breast cancer, and diabetes. Moreover, they also organise recreational activities and celebrations for important holidays. This Maracaturra from Finca Buenos Aires, which placed 1st in the Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. in 2015, is a really wild coffee! Maracaturra is a hybrid of the Maragogipe and CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. varieties, and is prized for its complex acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it.. Processing it via an anaerobic (without oxygen) natural processNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. really brings out flavours of purple berries and melon.