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Un Regalo Nano Lot Almost Gone

Un Regalo de Dios Maracaturra Natural

When we visited Beneficio Las Segovias in Nicaragua this past year, we were on a mission to score some of the natural processed micro lots from our friend Luis Alberto Balladarez.  

On our cupping day, he saved 6 such lots for the last round of the day.  By the time we got to them, we had already tasted 40 coffees.  And, though our palates were fatigued, we rallied for these coffees! 

The Un Regalo Maracaturra stood out above the rest, and we were able to score this tiny nano lot of 150lbs. 

This coffee is from Luis' farm Un Regalo de Dios (A Gift from God) outside of Mozonte, Nicaragua, his first of three farms.  It is a hybrid varietal called Maracaturra, which is a cross between Maragogype (the largest of all beans) and Caturra.  

For starters, this processing method is very unusual in Central American countries, where water is in abundance.  Because of the constant threat of rain, natural processed coffees could easily be ruined as they need to be able to dry out in the sun for up to 14 days without any rain.  

This is extremely risky for farmers as they could lose precious cherries to rain and end up making no money on them for all their hard work.  Fortunately, the weather cooperated for Luis this year and we reap the benefits of his labor. 

In the Cup
This coffee is nothing short of phenomenal.  The flavors vacillate between strawberry and blueberry, with chocolate in there as well.  The body is syrupy and rich.  If you enjoy natural processed Ethiopian coffees or experimental lots, you will find a good friend here!  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For starters, this processing method is very unusual in Central American countries, where water is in abundance.  Because of the constant threat of rain, natural processed coffees could easily be ruined as they need to be able to dry out in the sun for up to 14 days without any rain.  

This is extremely risky for farmers as they could lose precious cherries to rain and end up making no money on them for all their hard work.  Fortunately, the weather cooperated for Luis this year and we reap the benefits of his labor. 

In the Cup
This coffee is nothing short of phenomenal.  The flavors vacillate between strawberry and blueberry, with chocolate in there as well.  The body is syrupy and rich.  If you enjoy natural processed Ethiopian coffees or experimental lots, you will find a good friend here!  

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