Byron's Maracaturra Washed - Light Roast
Byron's Maracaturra Washed - Light Roast
Byron's Maracaturra Washed - is out of stock due to seasonal availability.
In the meantime, we thankfully have a substitute that taste remarkably similar. Our Ethiopia Yirgacheffe – Gedeb is a Light Roast, Ripe Cherry, Golden Raisin, Graham Cracker finish you’ve come to love in the Byron’s coffees. The Yirgacheffe helped us win the Roast Magazine Roaster of the Year in 2017.
For a Certified Bird Friendly alternative try the Guatemala Light Roast, Guaya’b with a Luscious, Ripe Cherries, and Molasses flavor.
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DESCRIPTION
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TASTING NOTESCashew | Mango | Floral
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PROCESSFully Washed
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REGIONFinca Los Piños, Matagalpa, Nicaragua
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VarietalMaracaturra
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Altitude1 ,500 meters
Located in the northern region of Nicaragua is Finca Los Piños. This region produces approximately 83.80% of the national coffee production and has exceptional agro-ecological conditions. They are located in the community of Aranjuez, belonging to the department of Matagalpa. Los Piños farm is part of the El Arenal Natural Reserve, at an altitude of about 1400 meters, where the waters that feed the great Apanas lake are born.
Corrales is a visionary farmer, and pioneer in the application of biodynamic farming practices to coffee production. Maracaturra is a truly exceptional coffee that’s more akin to its cousins in the highlands of East Africa than its neighbors in Central America.
Customer Review
Coffee to Water Ratio
Using the correct amount of coffee will ensure that your coffee is brewed to strength, without over-extracting or under-extracting the coffee to compensate for an inappropriate dose. We recommend 2 grams of coffee for every fluid ounce of water used to brew. Weighing coffee is the most accurate way to measure the appropriate dose. If a scale is not available, we recommend 2 heaping tablespoons of ground coffee for every 5 ounces of water used to brew.
Grind Size
Producing the correct particle size in ground coffee is one of the most important steps in coffee brewing. In general, a finer grind will produce a more intense brew and a coarser grind will produce a less intense brew. At the same time, a grind that is too fine will produce an over-extracted, astringent brew, and a grind that is too coarse will produce a weak, under-extracted brew lacking flavor. In pour-over methods, grind size also affects the rate of extraction, as water will pass more slowly through a finer grind, and more quickly through a coarser grind. We strongly recommend burr grinders over blade grinders.
Water Temperature and Quality
Water temperature dramatically affects the extraction of coffee’s flavor during brewing. We recommend brewing with water at 200-202° Fahrenheit for best results. Using fresh, clean, chlorine-free water is essential.
Coffee 101
Discover how to make the most in your cup with our brew blog - Coffee 101. Brewing variations, roast colors, coffee storage, steaming, and so much more. Not just for beginners, this info has gems for all coffee enthusiasts from novice to barista and beyond.
"This review was so easy to write: This is the best coffee I have ever tasted. There is a subtle sweetness caught up in the incredible depth of richness. Wow!"
