Why Are Some Pacamara Beans So Large Yet Lack Good Flavor - Maracaturra Coffee Bean Selection

El Naranjo Dipilto - Orange Fruit Estate

(Best of Nicaragua Award-winning Estate︱Award Record: 2016. 1st Place) Nicaraguan Coffee - Water-free Natural Processing Method

Variety: Maracaturra

Region: Nueva Segovia Area: Dipilto

Grade: Strictly Hard Beans (SHB EP) - Premium High Altitude Extra Hard Beans

AA PREMIUM SPECIALTY GREEN COFFEE

Altitude: 1,600 meters

Processing Method: Sun-Dry Process without Water / Procesado Natural sin Agua

Coffee Cultivation Area: 22 hectares

Cupping Report

Dry Aroma: Floral sweetness, creamy aroma, nectar, extremely cool mint fragrance like stepping into an ice cellar with waves of coolness, fermented wine aroma, edamame

Wet Aroma: Floral sweetness, caramel aroma, sweet fruit aroma, nectar, ripe cherry, chocolate aroma, vanilla

Sipping: Sweet aftertaste, special sweet fruit aroma, red wine, juice sweetness, delicate berry aroma, almond, Sichuan pepper, tropical fruit notes, rich cream aroma, rum fragrance, mint cooling sensation, rich and multi-layered mouthfeel, ultimate natural processed coffee

Maracaturra Variety Introduction

Maracaturra, also known as the Maracaturra or Maracatúu variety, is a grafted cross between the commonly known Elephant Bean (Maragogype) and Caturra. The bean size is similar to Elephant Beans, growing up to 22 screen size. Maracaturra, Pacamara, and Elephant Bean Maragogype are known as the "Three Major Bean Varieties." Although the bean screen size is large, if the development and maturation time is insufficient, they can become completely flavorless. Therefore, when purchasing, cupping is essential, and reference to growing conditions such as altitude, region, and processing method provides a more objective evaluation approach.

Natural Process (Sun-Dry Process / Procesado Natural)

Over a thousand years ago, Arabs used the natural process to handle coffee. The natural process is also called the "natural drying method" because it uses sunlight to dry coffee cherries.

Water-free Natural Process - Unique Special Processing Steps

Ultimate Three-stage Bean Selection

With years of rich experience, estate farmers hand-pick mature red cherries. The harvested fruits undergo three strict selections, then carefully select solid, mature, and full red cherries for natural sun drying. The entire process is "completely" water-free, preserving the fruit sweetness without any loss.

Natural Sun Drying

After coffee cherries are harvested, they are dried using the natural drying method, turning the originally bright red coffee cherries into black dry cherries. The selected cherries are exposed in the drying field for 19-25 days (depending on the origin's climate), controlling the bean moisture content to around 11-12%. To ensure uniform drying and avoid over-fermentation, the cherries need constant turning during sun drying (if sun drying time is too long or uneven, over-fermented wine acidity and spoiled flavors can occur).

Regardless of the processing method, during sun drying, a waterproof cover must be added at night to block dew.

Hulling

During export, the naturally dried cherries are hulled using a hulling machine to remove the hard dry skin, pulp, and parchment layer.

Hand Selection and Grading

Defective beans are hand-selected, with at least "five times" hand selection requirements to strictly select SHB extra hard grade coffee beans.

Advantages of Natural Process

Properly processed natural beans are naturally dried while enclosed in the pulp, absorbing the fruit essence, resulting in strong fruit aroma, heavy sweetness, and high body.

Disadvantages of Natural Process

Limited by weather conditions: This method fears rain and moisture reabsorption. Weather quality greatly affects bean quality, and it requires a longer time. Improper handling can easily mix in too many defective beans or impurities.

Water-free Natural Process Beans

Unique and distinctive, with completely retained sweetness, almost no external defects, maintaining the quality that Aroma Specialty Coffee has always promised.

FrontStreet Coffee's Recommended Pacamara Coffee Roasting Method

Guatemala SHB coffee beans have high hardness. To allow full development and flavor expression while maintaining Guatemala coffee's excellent acidity, roasting can adopt an "acid pulling" technique - increase heat at the yellowing point to maintain a steep temperature curve rise for enhanced aroma and crack development. Higher temperature rise also helps remove some pepper flavors. Then reduce heat during first crack intensity for "sweetness enhancement" operation, developing sweetness, and turn off heat before dropping for sliding to increase mouthfeel and maturity.

The smoky flavor in Huehuetenango becomes more pronounced with darker roasts, and since Pacamara's pepper flavor requires lighter roasting, we designed the roast to drop at about 13 degrees into first crack development. The coffee beans are in the stage nearing the end of first crack, belonging to light roast.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473