La Bendicion - Maracaturra


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Impressions: maple syrup, magnolia, star fruit, candied lemon
Roast degree: 1/6

Country: Nicaragua
Region: Nueva Segovia

Farm: La Bendicion

Producer: Luis Alberto
Variety: maracaturra (natural hybrid between maragogipe and caturra)

Process: honey
Partner importer: Quest Coffee

This coffee, from renowned producer Luis Alberto, is quite unlike anything we've had before on our menu.

It’s rare that we say this, but this one is a bit challenging to brew and is quite light, but so unique when done well!
(We recommend it more as a filter, something else we rarely do. It might evolve as we roast it more though as this is our first time roasting this variety!)

It feels a little bit like white tea, and the flower notes (dandelion and magnolia) are very noticeable.
The acidity reminded us of candied lemon and star fruit, and the finish is round and sweet like maple syrup.

Luis Alberto (who once again placed top 10 in this year’s cup of excellence) truly is a master at drying coffees. We are so pleased to have him for a second consecutive year.

Luis is known for its immaculate drying protocols at his beneficio Las Segovias, drying a lot of coffees for other farmers as well. His coffees are so clean. He controls temperature for cup quality, and humidity for shelf life of the raw material, two things that we, as roasters, were thrilled to hear.

We hope you will have a chance to taste this immaculate coffee!

Here is a little text from our import partner Quest Coffee about their relationship with Mr Alberto:

Finca La Bendicion is located in the Dipilto-Jalapa mountain range in the Northeast of the department of Nueva Segovia and sits at an elevation of approximately 1,300 meters. In total, the farm is 252 acres, with around 105 acres planted in coffee. Of those 130 acres in coffee, Luis grows the following varieties: Caturra, Red Catuai, Hybrids, Villa Sarchi, Pacamara, Maracaturra, H-3, Marselleza, Java and SL-28. Finca La Bendición has a loose sandy soil, with abundant humus and has an annual rainfall of between 1,400 and 1,600mm. In addition, the farm has a rich biodiverse environment of fauna and flora, with an abundance of broad-leaved trees and conifer species. All of this together, creates for optimal coffee growing conditions. The care and processing that goes into every lot that is processed in this farm is second to none, with careful detail at every stage, starting with optimal cherry picking at the farm level. Washed coffees are dried for between 20-25 days, honeys 20-25 days and naturals, between 30-35 days! Luis Alberto won 1st place in the COE this year, placed 1st and 5th place in 2018, as well as 13th and 3rd place in 2017.... he is no stranger to producing exceptional coffees. This is our third year working with Luis Alberto and every year is coffees are amongst the most fun that we work with!


Brewing Recipes

Method Input  Ratio Output Time
V60/Origami 23 g 1:17  390 g 3:30 to 4:00 min
Chemex 42 g 1:17 710 g 5:30 to 6:15 min
French Press 23 g 1:16.5 390 g 4:15 min
Espresso 18 g 1:2.3 42 g 35 to 40 sec

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