The preparation of Las Marias is an exquisite and meticulous process that starts by hand picking of the coffee cherries at the precise stage of ripeness. Thereafter, the skilled farmers, which includes a strong women community, submerge the coffee in plastic buckets to remove all remaining floating mucilage and place them into a plastic fermentation tank for 36 hours.
During this period of time, a one-way valve to remove oxygen from inside the tank and release CO2 is administered to the beans. After fermentation, the coffee is moved to the dry mill, and placed on the saran patio parchment cascara cover with saran on the floor) to keep the cherries clean. The beans are then dried over five days on this patio, whilst halting the fermentation. Lastly, the coffee goes on raised beds with a thick layer to dry slowly over 25 days under careful supervision. This Caturra anaerobic natural have been rested for 1.5 days in plastic tanks and then dried in the Green House. After this dehydration the drying is finished slowly on raised beds for 25 days.
The result? A commanding cup of elaborate flavours, boasting of its own characteristics and style. It is a multifaceted coffee with taste note of fresh apricot and cherries under subtle chocolate and floral flavours, wrapped in a caramel swirl.