Artisan-Crafted Specialty Coffee

This Maracaturra from Dipilto, Nueva Segovia, showcases the unique character of the large-bean cultivar with a SHG grade reflecting its high quality and exceptional clarity. Grown at mid-altitude and dry-processed naturally, this coffee offers fruit-forward complexity, rustic sweetness, and lively, balanced acidity. Micro-roasted with care, it highlights the heritage and bold personality of the Maracaturra varietal.

Bright and fruited notes dominate the cup, including dried strawberry, apricot, and subtle berry kombucha nuances. Natural processing enhances body and sweetness, while fermented hints, fruit shrub impressions, and tannic qualities add depth and a slightly rustic, tea-like finish.

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

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.

For precise grind sizes tailored to each brewing method, along with step-by-step instructions, please refer to my full Brewing Guide.

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 Defects Per 12 OZ (340 G) Bag (Competition-grade quality, flawless, 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 — 2x 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

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