Flavor Description
Jinotega is the core specialty coffee region of Nicaragua at 1,200–1,600 m elevation. This lot uses extended fermentation — harvested cherries are sealed and allowed to ferment by natural yeasts for over 72 hours, producing rich esters and phenolic aromatic compounds.Osmanthus honey aromas are detectable in the dry fragrance. On the palate, a delicate peach-champagne effervescence unfolds in the mouth, followed by a lingering light juicy sweetness. The finish carries an elegant osmanthus candy sweetness and a gentle fermentation wine note — like a cup of premium osmanthus champagne.
Variety Background
Maracaturra is a locally developed Nicaraguan variety, bred from a cross between Maragogype and Caturra. According to the CATIE (Tropical Agricultural Research and Higher Education Center) variety database, Maracaturra is known for its large bean size and full flavor profile, and is a common variety in Nicaraguan competition coffees.Brewing Notes
- Pour-over: Medium-fine grind, water temperature 91°C, ratio 1:16
- Tip: Best enjoyed at 55–60°C — the delicate osmanthus aroma becomes more prominent as the cup cools