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The Maracaturra Marvel: Unveiling La Floresta's Coffee Innovation

Deep in the lush landscapes of Acevedo, Huila, Colombia, the Maracaturra coffee variety flourishes under the watchful eyes of Oliver Berdugo at Finca La Floresta. Known for its unique characteristics and superior cup quality, Maracaturra is a coffee that tells a story of innovation, dedication, and passion. This post explores the intricacies of Maracaturra, how it's cultivated, and why La Floresta's specialized fermentation processes make this coffee a standout choice for connoisseurs.

What is Maracaturra?

Maracaturra is a hybrid variety, a cross between Caturra and Maragogype, known for its larger bean size and robust flavor profile. Originating from a natural mutation, this variety combines the best traits of its parents: the high yield of Caturra and the large bean size of Maragogype. Maracaturra's distinctive features include its bright acidity, complex flavor notes, and a fuller body, making it a prized choice in specialty coffee markets.

The Cultivation of Maracaturra at La Floresta

At 1500 meters above sea level, La Floresta provides the ideal microclimate for Maracaturra. The cool temperatures and consistent moisture contribute to slow bean development, which enhances flavor complexity. Oliver Berdugo emphasizes sustainable farming practices, ensuring that each bean is nurtured to embody the essence of its natural surroundings, resulting in a coffee that's as environmentally conscious as it is flavorful.

Specialized Fermentation Processes Fermentation

 is crucial in coffee processing, influencing everything from aroma to body. At La Floresta, Maracaturra undergoes a 48-hour fermentation process with a little bit of water. This extended period allows for a fuller extraction of flavors, setting it apart from the shorter fermentations of the Colombia and Castillo varieties also grown on the farm. Each variety's fermentation is carefully monitored to ensure the best possible flavor profile, tailored to the characteristics of the beans.

Impact of Separate Fermentation on Coffee Quality and Consistency

By fermenting each variety separately, La Floresta can tailor the process to the specific needs of the beans, resulting in a more consistent and high-quality product. This practice allows for precise control over the acidity and sweetness of the coffee, ensuring that each cup delivers the expected flavor profile and quality. Separate fermentations also minimize the risk of cross-contamination between varieties, preserving the unique attributes of each.

From La Floresta to Your Cup

Every bean from La Floresta carries the dedication and passion of the Berdugo family, from the farm to your cup. The Maracaturra from La Floresta not only offers a delectable taste experience but also represents a commitment to innovative coffee processing and sustainable agriculture.

Maracaturra from La Floresta is more than just coffee; it's a testament to the beauty of innovation in traditional coffee farming. Its unique flavor profile and the meticulous care it receives make it a must-try for anyone interested in the depths of coffee’s potential.

Experience the rich, complex flavors of Maracaturra for yourself. Visit our website to order your batch of La Floresta finest and join us in celebrating the art of coffee. Learn more about our other varieties and how farmers are pioneering sustainable practices in coffee production.

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