Limited Single-Estate Farm Release

Micro-Roasted to Order | NET WT 12 OZ (340 G)

This Maracaturra from the Buenos Aires farm in Dipilto, Nueva Segovia is a distinctive single-estate expression of one of Nicaragua’s most characterful cultivars. Grown at mid-elevation and graded SHG, it highlights the oversized Maracaturra bean’s ability to deliver clarity, structure, and expressive fruit when carefully cultivated and processed.

Naturally dried in whole cherry, this estate lot presents a fruit-forward, textured cup with rustic sweetness and balanced acidity. Notes of dried strawberry and apricot lead, supported by subtle berry fermentation, tea-like tannins, and a gently structured finish. The result is an expressive, varietal-driven coffee that reflects both the farm’s growing conditions and the bold personality inherent to Maracaturra.

The Farmer Details

Sourced from the Buenos Aires farm in Dipilto, Nueva Segovia, Nicaragua, this lot benefits from mid-altitude growing at roughly 1,200 meters. The Maracaturra cultivar, a cross of Caturra and Maragogype (“Elephant Bean”), produces large, dense beans that develop complexity when roasted carefully. Cherries are sun-dried naturally on raised beds under shade for 20–25 days, producing a fruit-forward cup with syrupy body and rustic sweetness. Careful attention at each step ensures clarity, balanced acidity, and the signature fermented and berry-forward notes.

Roast Levels & Flavor Profiles

Light-Medium Roast — Fruited and bright, highlighting dried strawberry, natural apricot, and rustic berry nuances with lively acidity and syrupy sweetness. Subtle fermented notes and tea-like tannins emerge in the finish.

Medium Roast — Fuller body with concentrated fruit-forward character, showcasing dried berry, stone fruit, and fruit shrub impressions. Rustic fermented tones and tannic qualities round out the cup for a layered, slightly complex finish.

The Coffee Details

Origin — Nicaragua (Mid-altitude, specialty-grade production region known for fruit-forward naturals)

Region — Dipilto, Nueva Segovia (Fertile soils producing layered, expressive flavors)

Altitude — 1,200 m (Moderate elevation contributes to balanced acidity and clarity)

Processing — Dry Process (Natural) (Sun-dried in cherry to enhance fruit-forward notes)

Drying Method — Covered Sun-Dried on Raised Beds (20–25 days, shade-protected)

Cultivar Detail — Maracaturra (Large-bean hybrid of Caturra and Maragogype, prized for fruit clarity and body)

Grade — SHG (Top-quality beans with high density and uniformity)

Screen Size — 18+ (Very large, uniform beans for optimal roasting and extraction)

Appearance — 0.0 Primary & Secondary Defects Per 12 OZ (340 G) Bag (Competition-grade quality, exceptionally clean)

Cupping Score — 88 Points (Fruit-forward, layered coffee with bright acidity and rustic sweetness)

Farm Gate Certified — Coffee purchased directly from the farm or producer, ensuring farmers are paid fairly and transparently while maintaining exceptional, traceable bean quality

Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)

Resting Period — Whole bean rests best 7–10 days post-roast—ground coffee can be opened upon delivery