This Colombia recipe is sweet, round with a little bit of acidity. It offers notes of nectarine, blood orange and orange that gives a slight kick to a well balanced coffee. Maracay is has medium sweetness, medium to high acidity and medium body.

Flavors: Caramel, orange peel, milk chocolate 

Process: Washed

This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature controlled conditions until ideal moisture content was achieved.

This variety originated in Minas Gerais, Brazil. It is a natural mutation of Red Bourbon. Caturra produces more coffee and is more resistant to plant diseases than Bourbon.