The Maragogype Natural from the Cauca region is characterized by a refined and complex profile, with delicate aromas of elderflower, panela, and ripe peach. In the cup, it reveals layered flavors of purple grape, plum, and red apple, supported by a deep fruity character. Thanks to the regional climate, altitude, terroir, and abundant rainfall, this coffee develops a medium, juicy acidity, a creamy and voluptuous body, and a long aftertaste marked by honeyed sweetness and black tea notes that highlight the elegance of this natural process variety.
The process begins with the harvest of overripe grape point coffee cherries, which, due to their longer contact time with the coffee seeds, manage to impregnate more fruit flavors from the pulp.
Disinfection of coffee cherries with ozono, to reduce the unwanted microbiological load in the process.
Sumerged coffee cherry fermentation with yeast, in anaerobic pathway for 72 hours under pressure to fixed the precursors of aromas and flavors.
Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation of the coffee cherry and stopping the metabolic processes to avoid over fermentation.
Stabilization and storage in a cool place Selection and hulling according tothe quality standard.
