Nicaragua Buenos Aires Maracaturra Lot 2- Archived Review 2018

Nicaragua Buenos Aires Maracaturra Lot 2- Archived Review 2018


THIS COFFEE HAS SOLD OUT. A big sweetness in light and middle roasts, burt sugar candies, dried apple note, tea-like acidity, as well as tea notes. City to Full City.

Out of Stock

Additional Info

Cultivars Maracaturra
Grade SHB EP
Processing Method Wet Process (Washed)
Appearance .4 d/300gr, 18-20+ Screen
Arrival Date July 2017 Arrival
Region Comarca La Virgen, Dipilto
Roast Recommendation City to City+ produces a balanced cup, with gentle, tea-like acidity
Organic No
Farm Gate Yes
Recommended for Espresso No



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This is the second wet-processed Maracaturra lot for us this season from Finca Buenos Aires. 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 rather low farm compared to other origins we buy, with this lot coming from about 1200 meters. This coffee is wet processed, which means that the whole cherry is mechanically separated from the coffee seed, and then the sticky layer of mucilage is broken down and removed using overnight wet fermentation. This tends to produce higher acidity levels, and often a cleaner, more clear set of cup flavors all around. 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, toffee nut smells coming up in the steam off City roasts are traded for dark cocoa and raisin-like fruit smells at City+. 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, and flavors of herbal and black tea come into play as the cup cools down some. 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. The City+ roast boasted big sweetness and matched bittersweet Dutch drinking cocoa notes, along with a spice/dry fruit flavor that has characteristics of spiced raisin and apple cake. Top notes are most apparent when the cup has cooled a bit, and with a balanced caramel and roasted almond flavors at the core, this Maracaturra brews so delicious.