Marzipan aroma and flavors of molasses, nougat, burnt sugar candies, almond, and a dried apple accent note. Pleasing tea-like acidity comes into view in light roasts too. City to Full City.
|Drying Method||Patio Sun-Dried|
|Arrival date||July 2018 Arrival|
|Bag size||69 KG|
|Appearance||.4 d/300gr, 18-20+ Screen|
|Roast Recommendations||City to Full 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. For those without heat control (a popcorn popper for example), take the roast to at least City+ based on the beans exterior which will ensure internal roast development is achieved and save you from the green/grassy notes that come from underdevelopment! Normally this equates to a slightly "wilder" profile and toned down acidity, but this isn't really the case for this coffee. 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 bar, sweet marzipan and nougat, and a honey nut accent. The wet aroma shows strength in sweetness, buttery toffee smells coming up in the steam, the crust exuding a creme brûlée/burned sugar aspect. The sugary flavors in the cup show nicely when hot and really open up as the coffee cools. Panela sugar cookies - a raw sugar sweetness, almost molasses like - fading to bittersweet flavor of burnt sugar candies, and a dried apple accent note. The profile is focused around layers of raw sugar sweetness tethered together by pleasant tea-like acidity. 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. One batch was roasted a full minute beyond the end of 1st crack, and surface color looked City+, smooth texture and even caramel brown color. This roast batch boosted dry fruit flavors, along with a note of cilantro, but in small doses when compared to the balance of caramel and roasted almond at the core.