Nicaragua Maracaturra -Finca El Naranjal

The maracaturra cup is different than classic Nicaragua coffees in some regards, but has striking similarities in the pleasant balance and bittersweet nut/chocolate roast tones. The cup has syrupy body, peach hints, tamarind notes, black walnut, and a brisk lemon tea accent. There's a bit of pomegranate and vanilla bean as the cup cools. The large and heavy maracaturra beans can be difficult for some roasters and grinders, but it is worth the effort to experience this unique cultivar. City+ to Full City.
Out of stock
87.2
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Jul 17 2012
Lot size 19bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Maracaturra
Grade SHG
Appearance .4 d/300gr, 18-20+ Screen
Roast Recommendations City+ to Full City+. The large size of the maracaturra variety might make it behave differently in the roaster, particularly in air roasters. Keep batch sizes on the smaller side.
Weight 1
El Naranjal is a is a maracaturra lot from the farm of Rosario Medina Gonzales, from the Dipilto region of Nueva Segovia. Maracaturra 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. This is another small farm with only 4 hectares of coffee situated at 1,250 meters above sea level and produces about 250 bags of coffee per year. The soil has a above average fertility, as indicated by the existing vegetation in the form of shade trees planted for coffee cultivation. We enjoy working with family owned farms such as El Naranjal, in this case, Rosario is the daughter of coffee farmers and she oversees the work of the farm including hiring 50 people to help harvest. This lot was processed at the Beneficio Las Segovias like many of our other small-farm Nicaragua offerings.
The dry fragrance is lightly fruited with a peach-like hint, stacked on top of strongly nutty roast tones of hazelnut, honey and wheat biscuit. The wet aroma has dried pear and peach, again with s strong nut and praline backdrop that is a classic Nicaragua quality at lighter roast levels. The maracaturra cup is different than classic Nicaragua coffees in some regards, but has striking similarities in the pleasant balance and bittersweet nut/chocolate roast tones. The cup has a more syrupy body, which goes well with the peach tea flavor and dry tamarind notes. There are black walnut flavors at City+ roast level, not sweet but nicely bittering, whereas the lighter roast has a brisk lemon tea accent. There's a bit of pomegranate and vanilla bean as the cup cools. The large and heavy maracaturra beans can be difficult for some roasters and grinders. Don't overload the roast batch, and when grinding they tend to bounce around a bit before feeding down into the burrs. But any additional hassles are worth it to try this interesting coffee variety.