This Maracaturra comes from the Emiliano Zapata indigenous community, in the heart of the El Triunfo Biosphere Reserve in Chiapas, Mexico. Grown at an altitude of between 1,700 and 1,800 meters, this batch is produced by the Sebastián Meza, Raymunda Romero, and Antonio Giron families, and processed at the Beneficio Edelmira micro-mill, a key center of quality in the village. At the heart of this project is Marco Romero Santíz, a member of the Tzeltal community and supervisor of the micromill. Drawing on a family heritage spanning three generations, Marco has mapped all the varieties in his community in order to isolate and promote the best cultivars. This is how Maracaturra, locally known as Maragogype-Caturra, was identified—a rare coffee combining the large size of Maragogype with the golden-yellow cherries of Yellow Caturra. The process is carried out with great precision. The cherries are harvested at perfect ripeness (24° Brix), then delivered each evening to the micromill where they are washed and placed in airtight GrainPro bags for anaerobic fermentation for 60 to 72 hours at 22°C. Drying then takes place on African beds for 20 days, under partial shade, until the moisture content reaches 11%. In the cup, this lot reveals a rich and juicy profile, marked by delicious notes of tropical fruits, ripe red berries, and milk chocolate. The full body and natural sweetness of Maracaturra blend perfectly with the aromatic depth provided by anaerobic fermentation, offering an expressive and complex coffee, perfect for lovers of strongly fermented coffees.