La Finca Distribution Corp.

Honey Maracaturra • Byron Corrales

Sale price Price $2,280.00 CAD Regular price

69KG Ecotact
 
$15.00CAD/LB
SCA SCORE: 89.75 points
#3 Cup of Excellence Nicaragua '23
  

TRACEABLE COFFEE INFORMATION 
Lot Number: 017/215/47
Harvest: 2022/2023
  
Varietal: Maracaturra
Process: Honey
Drying Method: Sun dried on beds
Moisture: 10.9%
Density: 940g/L
Temperature (C°): 20.4

 
Farm: Santa Cruz
Producer: Byron Corrales/Sara Isabel Corrales Rivas
Municipality: Aranjuez
Department: Matagalpa
Country: Nicaragua
Elevation: 1,450 MASL
Wet Mill: On Farm
    

CUPPING NOTES
Flavor: Pineapple, Mango, Peach
Tactile: Vibrant, Smooth, Juicy, Balanced
  
  
SHIPMENT INFORMATION
COUNTRY OF ORIGIN: NICARAGUA
PORT OF ORIGIN: 
CORINTO
PORT OF ENTRY: 
VANCOUVER
EXPORTER: 
COOP MULTISEC. SOLIDARIDAD
IMPORTER: 
LA FINCA DISTRIBUTION

 

Contact Us for green coffee inquiries.

 

  

Don Byron Corrales and his family begins working on the natural processed Maracaturra early; the Maracaturra coffee cherries are picked between 16-20 brix degrees and are sent out to the dry mill before 2pm. To avoid the risk of fermentation occurring in the poly bag, the Maracaturra coffee cherries are laid out on the dry beds immediately upon arrival. Coffee cherries are never left in the bag overnight. This natural processed coffee is dried on raised beds for 21-25 days(depending on the weather), down to 12%-11% moisture. Once the desired moisture has been achieved, the Maracaturra coffee cherries are pulped by machine using hydroelectricity generated by the natural reserve, but without using water and then bagged and stored in parchment for 30 days of rest. After 30 days the Maracaturra coffee beans are milled, sample roasted, cupped and scored and then placed back to rest for another 15 days. The first Maracaturra samples are shipped out after 45 days of rest.