Roaster: Doi Coffee
Roasting degree: Full-City
Area: Nueva Segovia, Nicaragua
Variety: Maracatu (or maracaturra)
Grade: N/A
Screen: N/A
Altitude: 1,200～1,500m
Defect: N/A
Processing Method: Fully Washed
【Flavor scale】
Aroma: 5
Sweetness: 3
Acidity: 2
Bitterness: 2
Richness: 3
※Grade 1 to 5
Medium Dark, Dutch cocoa, honey, dry roasted wheat, wheat cereal, well balanced bitterness and sweetness, creamy, honey like mild sweetness, hazelnuts cream, almond chocolate, milky, fruity acidity as red apple, Gala and granny smith, natural sweetness followed by light acidity, mellow sweetness as a long lasting aftertaste.
Unlike how it look, this Maracatu variety in Nicaragua has delicate and sensitive flavor. So does Maragogype, sizey beans often requires sensitivity in roastin, although this may gives better flavor in deeper roasting degree.
【Note】
Lovely 'Maragogype' look, long nose huge beans. The Maracatu variety from Nicaragua is a hybrid of Maragogype and Caturra
Maracatu is a hybrid of Maragogype and Caturra in Nicaragua. Maragogype is considered as a natural mutation from Typica while Caturra as from Bourbon. Latin and Central America produces series of hybrid varieties from Coffea Arabica for more disease-resistant and more fruitful trees. Often new varieties has poorer cup quality, in terms of flavor, but recent specialty coffee movements motivates to “create” higher quality and sophisticated cups together with to adjust growth environments.
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