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Nicaragua Dry Process -Carmen Maracaturra

A fruit-forward cup, City+ roasts pushing flavors of ripe blackberry, raspberry, wine-like grape notes, along with toffee candied almonds, peanut butter, and layers of cocoa (dependent on roast level). City+ to Full City+.
Out of stock
  • Process Method Dry Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Central America
Processing Dry Process (Natural)
Drying Method Patio Sun-dried
Arrival date Aug 1 2016
Lot size 2bags/boxes
Bag size 69.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Maracaturra
Grade SHB
Appearance .4 d/300gr, 18-20+ Screen
Roast Recommendations City+ to Full City+. We liked our City++ roast which showed a nice balance of developed sweetness and defined acidity.
Weight 1 LB
Finca Carmen is located in the Jinotega growing region, and part of the same family who own and operate Fincas Buenos Aires and La Laguna. We cupped through a few small lots from the farm and I was really impressed with the fruit-forward cup profile of this naturally processed Maracaturra. Maracaturra, are 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. Dry processing means laying the whole coffee cherry - seed and all - to dry naturally in the sun, removing the dried fruit and parchment layer in one final milling process once completely dried. This normally takes about 30 days and lends to fruited cup characteristics and often muted acidity, which if you've tried dry processed coffees, you know what I'm talking about. And for roasting, dry processing also means you can expect more chaff than with wet processed counterparts. This can be messy, yes, but also makes judging roast color a bit tricky as the chaff darkens before the beans. Just keep your eye on the beans physical shade, and I recommend taking into the City+ roast range where the inside of these rather large beans will find roast equilibrium. An interesting and delicious Maracaturra coffee, and one that is sure to appeal to fans of dry processed coffees! Unfortunately there's only a few hundred pounds available, and so we are offering in 1lb increments only.
For those coffee drinkers who prefer dry processed coffees, this one's for you. The dry fragrance is potent coming out from the grinder, a culmination of both ripe and dehydrated fruits, rustic raw sugars, layered roasted nut tones, and very slight savory accent of miso. The wet aroma has marked sweetness, like brown sugar-candied nuts, and the break releases jammy fruit smells, blueberry and plum. Fruit flavors are intense in the brewed coffee too, with wine-like grape notes, ripe blackberry, strawberry juice, and to a lesser extent, passion fruit. Sounds like an African coffee! There are shared characteristics here, but this has the cocoa-to-nut tones that I associate to Nicaraguan coffees. Together your met with a flavor profile that has aspects of raspberry and nut sundae, chocolate toffee and cherry candied almonds, even a peanut butter and jelly sandwich! Maracaturra beans are very large, which makes roasting only slightly tricky. I recommend bypassing where you think City roast level is, and taking it to at least a City+ roast, as it takes some pushing in the roaster to develop internal bean temperature. I think City+ is a good place to start anyhow, which is where balance is struck between fruit and nut tones. It shows well at Full City too, developing strength in cocoa roast tones.