Nicaragua | Buenos Aires | Maracaturra | 48hr Fermented Natural

Origin

• 🇳🇮 Nicaragua

Tasting notes

Character

• Funky
  65
• Experimental
  50

Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Melon, tropical, milk chocolate, floral and complex Processing: NaturalNatural 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. AnaerobicAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. 48hrs Coffee is left to dry in its whole fruit for 48 hours in a steel tank without oxygen. This creates greater sweetness, complexity, and a syrupy bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. Region: Dipilto, Nueva Segovia Varietal: Maracaturra A hybrid varietal crossed between CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. (known for its productivity and balanced flavour) and Maragogipe (a mutation of TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against., lively in 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.. It’s a big bean!) Welcome to Nicaragua! This is the very first time that we are representing and showcasing micro-lotMicrolotA small, separately processed and traded parcel of coffee — often a single day's picking from one plot — kept apart because it's exceptional. coffees from Finca Buenos Aires. They are the processing specialists in Nicaragua, focusing on a multitude of coffee varietals and fermentation styles. These methods create some unique cups of coffee. Behind the operation is the passionate Olman Valladarez, who was 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. 1st place winner in 2015, and also placed this year in the 2018 auction! This Maracaturra is the pride and joy of Finca Buenos Aires and it’s a strong representation of the quality from Dipilto, Nueva Segovia.