This Maracaturra comes from the indigenous community of Emiliano Zapata, in the heart of the El Triunfo Biosphere Reserve in Chiapas, Mexico. Grown at an altitude of 1,700 to 1,800 meters, this batch is produced by the families of Sebastián Meza, Raymunda Romero, and Antonio Giron, and processed at the Beneficio Edelmira micromill, a key center for quality in the village.
At the heart of this project is Marco Romero Santíz, a member of the Tzeltal community and supervisor of the micromill. Drawing on a three-generation family heritage, Marco mapped all the varieties in his community to isolate and promote the best cultivars. This is how the Maracaturra, locally known as Maragogype-Caturra, was identified—a rare coffee combining the large size of the Maragogype with the golden-yellow cherries of the Yellow Caturra.
The process is carried out with great precision. The cherries are harvested at perfect ripeness (24° Brix), then delivered each evening to the micromill where they are washed and placed in airtight GrainPro bags for anaerobic fermentation for 60 to 72 hours at 22°C. Drying then takes place on African-style raised beds for 20 days, under partial shade, until reaching 11% moisture content.
In the cup, this batch reveals a rich and juicy profile, marked by luscious notes of tropical fruits, ripe red berries, and milk chocolate. The ample structure and natural sweetness of the Maracaturra blend perfectly with the aromatic depth imparted by anaerobic fermentation, offering an expressive and complex coffee, perfect for lovers of strongly fermented coffees.
