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Nicaragua Finca Buenos Aires Maracaturra

This lot of Maracaturra has a fruit-forward profile, with plum and peach, tamarindo drink, raisin, grape, and more. It's a bodied cup, mild acidity, and convincing sweetness. Great brewed, finishes with a nice pulpy citrus flavor. City+ to Full City+.
Out of stock
  • Process Method Wet Process
  • Cultivar Caturra Types
  • Farm Gate Yes
Region Central America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Arrival date Aug 4 2014
Lot size 10bags/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 Buenos Aires Estates is a fairly large farm of about 215 hectares in the Jinotega growing region. We cupped through a few small lots from the farm and I was really impressed with the clean sweetness of this cultivar-specific batch. It is all Maracaturra, which 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 honey processed, which means that much of the fruit mucilage is left on the drying parchment. 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.
With honey processing, much in the way of fruit mucilage is left intact, often resulting in wilder fruit notes in the cup. This isn't the case with this Maracaturra lot, which maintains a rather cleanly fruited, syrupy sweet profile that makes for a nice brewed coffee. The dry aromatics have a dried apricot note that plays off a base of raw almond and brown sugar. A slight green herb smell is found in dark roasts that smells fresh and sweet. Strong fruit and some savory sweetness comes up off the steaming wet grounds and the break shows slight florals, tamarind, and raisin. The cup is sweet, and with big body. This coffee has a nice flavor of peach tea, and tamarindo drink. As the coffee cools, a floral quality emerges that is like wild honey, and there's a nice accompaniment of citrus pulp and skin. Full City roasts are pectin sweet, with concord grape and blueberry, along with a note of nutmeg. A great highlight coffee and is fairly versatile in the roaster.