La Finca Distribution Corp.
Maracaturra Honey • Byron Corrales
PORT OF ORIGIN: CORINTO
PORT OF ENTRY: VANCOUVER
EXPORTER: COOP MULTISEC. SOLIDARIDAD
IMPORTER: LA FINCA DISTRIBUTION
SEAL NUMBER: MSCNI00004160
For Don Byron Corrales's honey process, the Maracaturra coffee cherries are picked between 21-25 brix degrees and are pulped by machine using hydroelectricity generated by the water in the natural reserve, but with no water. Once the Maracaturra has been pulped, it is placed in sealed barrels to ferment semi-anaerobically for 8 hours. After fermentation, the Maracaturra is trucked out to the dry mill and placed on raised beds. The honey processed Maracaturra beans are spaced with enough room for the point of your finger in between each bean; any closer together and the beans will stick together and create “cookies,” little sticky chunks of beans. Honey processed Maracaturra is similar to the Natural processed Maracaturra, in regards to drying the beans for 21-25 days (depending on the weather) down to 12%-11% moisture. Once achieved, the coffee beans are bagged and stored in parchment for 30 days of rest. After 30 days the coffee is 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.