Competition level Nicaraguan coffee, honey and panela sweetness, tart lemon-like acidity, clove and cinnamon spiced aromatics. Lovely when kept to the light end of the roast spectrum. City to City+.
|Region||Dipilto, Nueva Segovia|
|Drying Method||Patio Sun-Dried|
|Arrival date||June 2019 Arrival|
|Bag size||69 KG|
|Appearance||.4 d/300gr, 18+ Screen - very large beans|
|Roast Recommendations||City to City+|
The Maracaturra cultivar is a large bean variety of coffee, a cross between Caturra and the so-called "Elephant Bean", Maragogype. It seems to be grown mostly in Nicaragua although I have found nice examples in El Salvador too. Buenos Aires is a somewhat low altitude farm compared to other origins we buy, with this lot coming from about 1200 meters. This coffee is honey processed, which means that the sticky layer of fruit mucilage is left on for the entire drying process. This tends to produce fruited tones and bolster body. Maracturra can be tricky to roast due to the enormous bean size. If you have the ability to control heat on your roaster, try a "slow and low" approach, dragging out the beginning roast leg before 1st crack in order to produce roast consistency from the inside out. These beans are quite large, and if you're lucky, one or two may be rejected (or I should say "ejected") right back at you from the mouth of your burr grinder.
This Maracaturra selection has a dry fragrance of almond marzipan, cinnamon and clove spiced accents. The wet aroma shows strength in honey sweetness and the crust has a smell of cinnamon-spiced honey sticks. The sugary flavors in the cup show nicely when hot and really open up as the coffee cools. The sweetness in the brew has aromatic raw sugar flavors like panela and honey that give way to a delicate dried apple accent note. The profile is focused around layers of raw sugar sweetness tethered together by pleasant citrus-like acidity. We're really pleased with the acidic impression that come through in light roasts, a lemony tang that cuts through some of the heftier core coffee flavors. Internal roast development can be difficult to achieve with Maracaturras because of the large screen size. We found that letting the batch roll for a good 20 - 30 seconds after the end of first crack helped get a nice City roast, avoiding the grassy flavors that accompany underdeveloped roasts. Like the other Maracaturras we picked up this year, this honey lot from Buenos Aires is a competition level Central American coffee, especially when kept to the lighter end of the roast spectrum.