Nicaragua Buenos Aires Maracaturra. Toffee and molasses. Chocolate covered almonds and a satisfying mouthfeel and gentle acidity.

Description

PERSONAL NOTES/FARM INFORMATION

This is an oddly large bean and that can be a challenge to roast. When done to a nice medium roast it shines as a daily drinker for me. Chocolate, toasted nuts and a touch of earthiness make this an intriguing cup.

FARM INFORMATION

This Maracaturra cultivar selection comes from Cafetalera Finca Buenos Aires based out of the town of Ocotal. 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 starts 1200 meters above sea level, stretching as high as 1500 meters on the mountain slope. 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.

Process Method

Washed

Altitude

1200-1500 masl