Thumbnail Filmstrip of Nicaragua Maracaturra "Blueberry" Images

About Nicaragua Maracaturra "Blueberry"

Arrived September 2026, new crop and in grainpro lined, ornate bags.

Grown in Nicaragua in a coffee region surrounding the city of Jinotega. This city exports 80% of Nicaragua's coffee. The cool mountain temperatures make this region perfect for growing coffee.The exporter calls this coffee "Blueberry Jelly"; we are a bit more conservative in our descriptions and have left the blueberry in the name, as hints of it are evident in the native flavor.

Maracaturra is a cross between Maragogype and Caturra varieties. The beans are large, like their Maragogype parent, a Typica often referred to as an "elephant bean" which was discovered in Brazil in the 1870s. Caturra is a natural mutation of Bourbon, also originating from Brazil, and is a dwarf version of the plant. Together, this Maracaturra cross produces big, sweet flavors. This Maracaturra coffee is mainly produced on the farms of three neighboring producers: Javier Sanchez, Mario Vasquez and Juan Carlos Salgado Montenegro.

Country: Nicaragua
Region: Matagalpa and Jinotega
Producers: Gold Mountain Coffee Growers member farmers
Altitude: 1350 meters
Coffee Variety: Maracaturra
Processing: Washed
Fermentation time: 16.5 hours

We purchased this coffee from an exporter who works on the ground in Nicaragua. Gold Mountain Coffee Growers is a social enterprise that, in addition to its own farm (Finca Idealista), works directly with coffee producers in Nicaragua. They say they literally stand on every partner farm during picking to ensure ripeness, with refractometers and ripeness bracelets. In addition, they also carry out sustainable development projects in communities, such as free computing classes for girls from coffee communities, medical assistance, microcredit, running water in schools, and educational supplies.

Maracaturra Cherry

Cup Characteristics: A big coffee with lots of flavor of cocoa, cacao nibs, blackcurrant juice, stone fruit and, yes, blueberry notes. There is substantial body. The coffee is cleanly processed.

Roasting Notes: Beans are hard and sturdy. If your roaster allows, as you approach first crack, increase heat and once iy is in fully underway, drop the heat to extend development time. You will want this coffee in a medium roast to bring out the sugars and native fruit flavors. For darker roast fans, this is a good candidate as well.