Maracaturra (Microlot- Anaerobic Fermentation) from El Salvador, now in a pod!
These beans come from the Cuyanauzul farm estate in El Salvador. The farm name is a Mayan word meaning ‘snake of fire’ which references the lava that once poured from the volcanoes surrounding the Cuyanauzul Estate. The farm is situated in the Apaneca-Ilamatepec mountain range.
Maracaturra is a high yielding Brazilian Hybrid of Maragogype and Caturra. It is believed to have naturally occurred in the late 1800s and is mainly found in Brazil, El Salvador, and Nicaragua. They have large sized beans and leaves.
So what makes anaerobic-environment fermentation different? The vessels in which the coffee cherries are fermented don’t contain any oxygen at all: The oxygen is removed when the coffee is added at the beginning of the process, and valves on the tanks keep them free from oxygen seeping in during the process while also allowing CO2 to be released as it builds up during fermentation.
Its flavor profile includes tropical fruits and bright acidity. It is cultivated in areas which are 1400 to 1600 meters above sea level.