Ginger Jaguaro
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Specialty green coffee lot: Maracaturra Natural
Jaguaro is a powerful Maracaturra coffee that combines the majesty of the jaguar with a bold, adventurous spirit.
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Cultivar Maracaturra
Minimum order 1 bags
SCA Cupping Score
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Processing Natural
Bag Size 24 Kg (One 24kg box with two vacuum bags of 12kg)
Packaging Vacuum
| Region | Cauca |
|---|---|
| Estimated arrival | 25 Nov, 2024 |
| Processing | Natural |
| Notes | FermentedSpices |
| Farming | Reduced PesticidesDeforestation-freeShade-grownIntercroppingSmall farmFamily farmBiodiversity conservation |
| Cultivar | Maracaturra |
| Altitude | 1650 masl |
| Bag Size | 24 (One 24kg box with two vacuum bags of 12kg) |
| Packaging | Vacuum |
| Drying | Sun-dried - African bed |
- Get to know who, how and where the coffee that you will sell to your clients is produced. Each coffee goes through a unique process, many times engineered by the producer herself. Acquire the coffee in a direct and consistent manner and praise the value created at the farm.
- Buying without the unnecessary intermediaries allows the producer to obtain better prices. This helps generate better jobs and more prosperous rural communities.
- When you buy pre-harvest you allow the producer to produce on demand at an agreed price. This is the most powerful way to motivate investment in quality. In addition, you indirectly support producers to get financing at a lower cost.
- Support producers who strive for implementing environmentally friendly cultivation practices. It requires a lot of effort and higher costs to protect the environment and put in practice cleaner ways of farming. Support a more environmentally sustainable industry and communicate this to your customers.
- Specially crafted coffee is not easily available as the big chunk of volume is pulled by commercial coffee, which is often institutionally protected. Therefore, buying crafted coffee is a great option to reward those risk-taking, innovative and revolutionary producers that are committed to conscious and quality consumption.
Terroir: Cauca
The Cauca region is the cradle of the Colombian massif, which is the source of most of Colombia's major rivers such as the Cauca and Magdalena. Cauca is closer to the equator, receives the most hours of sunshine throughout the year, has a stable climate throughout the year and the farms enjoy the protection of the high mountains from the winds and humidity that comes from the Pacific.
However, it is worth remembering that unlike other regions where the temperature does not drop too much at night, in the case of Cauca, there are often low temperatures that can be considered adverse for the coffee tree but at the same time slows down the ripening of the coffee cherry and therefore accumulates more sugars and compounds that enhance its acidity and sweet and fruity notes.
Similarly, the interaction of the sugar with the sulphur from the volcanic soils originating from the presence of the Puracé and Sotará volcanoes influences the caramel aroma that characterises the coffees of this region, which can generally be described as having a strong, caramel aroma, with notes of chocolate, caramel, apple and honey. Bright, high acidity in the cup, medium body with a balanced, smooth and clean overall impression.
In Cauca, it is very common to find micro-lots and nano-lots with very particular processing characteristics and cup profile. The mountainous and heterogeneous character of the area means that the coffee produced in different places and at different times of the year has different characteristics.
Cultivar: Maracaturra
Maracaturra is a hybrid between Maragogype and Caturra varieties. Among its virtues are its exquisite cup profile and productivity, but its disadvantage is that it is not very resistant to rust. It is a low growing Arabica variety and, being susceptible to coffee rust, requires a high level of maintenance. It does, however, show some drought tolerance. It is believed that this natural mutation occurred at the end of the 20th century in Nicaragua.
Maracaturra is best adapted when grown at high altitudes. It is characterized by medium/large beans and leaves with smooth, wavy, dark green edges. It inherited the flavors and high yield from the Caturra, and also has short stature and abundant foliage that make it resistant to wind damage.
In the cup it has a bright acidity, good body, with notes of tropical fruits, herbs, caramel candy and citrus, such as tangerine. Its quality has led Maracaturra to appear on more than one occasion among the five best coffees in the Cup of Excellence contest.
