Maracaturra Natural

This creamy light roast features sweet aromas of strawberry jam, vanilla, and cherry. Notes of chocolate mousse, orange zest, and black tea accompany mellow strawberry jam acidity. The complex spiced aftertaste features bay leaf and clove.

Details

Producer: Juan Diego de la Cerda Farm: Finca El Socorro Region: Palencia, Guatemala Department Altitude: 1,753 masl Varietal: Maracaturra Process: Natural Roast: Light Notes: Chocolate Mousse, Dried Cherry, Black Tea

The Story

Maracaturra is a hybrid of the giant Maragogype bean and the more traditional and sweet Caturra. It is a productive plant but susceptible to leaf rust, so it must be carefully monitored. After harvest the cherries are rinsed and placed on raised drying beds with good airflow and shade when needed. Juan Diego constructed these several years ago to produce more honeys and naturals on the farm.

Maracaturra's unique characteristics, along with the dedication and skill of the producers at Finca El Socorro, create a coffee that is sweet and delicately complex.

Direct Trade

Finca El Socorro is a model of sustainable farm management. The river that bisects the farm provides all the water for the wet mill, solar panels generate nearly all the electricity needed for daily operations, and meticulous processing is performed on-site. With four First Place finishes in the Guatemala Cup of Excellence since 2007, the quality of Juan Diego de la Cerda's coffee speaks for itself.

This Maracaturra Natural, sourced from producer Juan Diego de la Cerda in the Palencia region of the Guatemala Department, represents a unique intersection of botanical heritage and meticulous post-harvest handling. The Maracaturra varietal is a natural hybrid of Maragogype and Caturra, often recognized for its exceptionally large bean size. When subjected to natural processing, these coffees frequently develop a distinct profile characterized by heightened sweetness and complex acidity.

Roasted by PT's Coffee Roasting, this specific lot is grown at an elevation of 1753 masl. In the cup, it presents a sophisticated balance of deep, indulgent textures and bright, fruit-forward nuances. To better understand how these specific descriptors—chocolate mousse, dried cherry, and black tea—align with broader industry standards, enthusiasts may consult the flavor wheel. This offering serves as a compelling example of how regional terroir and varietal selection influence the final sensory experience in the cup.