Maracaturra Washed • Byron Corrales

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Don Byron Corrales's washed process begins at 230pm. These Maracaturra coffee cherries are picked at 21-25 brix degrees and are pulped using hydroelectricity generated by the water from the natural reserve. After the Maracaturra has been pulped, it is left in the channels to ferment for 8 hours. The Maracaturra is trucked to the dry mill after fermentation and is placed on raised drying beds. This washed Maracaturra is dried for 18 days, down to 12%-11% moisture. Once achieved, it is bagged and stored in parchment for 30 days of rest. After 30 days the coffee is milled, sample roasted, cupped and scored and then placed back to rest for another 15 days. The first Maracaturra samples are shipped out after 45 days of rest.