Nicaragua, Byron Corrales

Don Byron Corrales and his family begin 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.