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Maraka Dula (Maracaturra): why do CoE award-winning estates grow mixed-race varieties?

Author: A. K. Molina special thanks to Mauricio Salaverria for his guide to Micro Coffee Festival in El Salvador and introduction to Perfect Daily Grind Maraka Dula (Maracaturra): it is a mixed race, mixed crystallization of bean (Maragogype) and Kaddura (Caturra), which is very common in Nicaragua. But this variety has been planted twice in Apaneca, El Salvador, on Finca Himalaya, a coffee farm in Cup of Excellence, which has won two prizes. We interviewed Mauricio Salaverria, the founder of Divisadero Coffees, the Cup of Excellence that won other estates more than twice. We talked while he was acting as an international guide to Micro Coffee Festival in El Salvador. He explained why he thought growing Malakadura would lead to a higher quality and yield of coffee.

Bourbon, Pacas, Pacamara: Salvadoran coffee variety Maracadura is very rare in El Salvador. Bourbon, Pacas and Pacamara account for 83% of total coffee production. (according to Consejo Salvadore ñ o del Caf é) all three varieties can create excellent flavors. World Coffee Research (WCR) says they are "very good", "good" and "very potential at high altitudes". However, they are vulnerable to leaf rust and coffee berry diseases. El Salvador and other Central American countries were strongly affected by leaf rust in 2012. Like Maracaturra, Pacamara is a hybrid of Maragogype-a variety of Maragogype and Pacas, rather than a high-yielding Kaddura. The non-profit organization Fundaci ó n para el Desarrollo Socioecon ó mico y Restauraci ó n Ambiental (FUNDESYRAM) reported that the average yield of Pacamara in El Salvador was 18 piculs per 1 to 2 acres. For Pacas, it is 24 to 70 centimeters per 1 to 2 acres, and for Bourbon, it is 25 to 55 centimeters per 1 to 2 acres.

Break with tradition: why Maracaturra?

Mauricio currently grows Elephant beans, Orange bourbon, and Pacamara. Although his current coffee has excellent flavor, he still tries to find ways to improve. Mauricio talked to Manuel Meza, the then research director of The Salvadoran Foundation for Coffee Research (Procaf é), and Manuel Meza told him that he had met Maraka Maracaturra in Matagalpa, Nicaragua, and had repeatedly won the top five positions in Cup of Excellence. Manuel Meza was happy to help Mauricio, so he brought the seeds of Maraka Maracaturra to Mauricio to plant. What's so special about Maraka Maracaturra? Like Maragogype, Maracaturra coffee beans have a large size. Mauricio told me it inherited the excellent flavor and high yield of Kaddura (Caturra). Its short stature has plenty of leaves to ward off strong winds-useful for windy estates in Mauricio. Unfortunately, this variety is prone to leaf rust and therefore requires a high degree of care. Its flavor is tropical fruit and bright acidity. It finished fifth in Cup of Excellence in 2015, and Mauricio believes its future harvest will be better than that of Pacamara.

In the future, Mauricio plans to use semi-washing, honey treatment, and sun treatment to treat coffee fruits in Maracaturra. In doing so, he will be able to find the best way to deal with it. He uses an African bed, which stabilizes the flow of air and makes the drying process more uniform. Every coffee farm, every coffee variety, long-term care, experiment, and observation are necessary to make good coffee. And Mauricio is very confident about the potential of Maracaturra. For Mauricio, which strives to improve the quality of coffee, Maracaturra is a promising breed. It gives him more choices to offer to his guests. He was encouraged to find that guests from France, Australia and Canada welcomed the variety. If you want to taste the high-quality coffee carefully grown by Mauricio, you can come to our Mong Kok store to buy Finca Himalaya Pacamara black honey + sun treatment.

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