Arabica
Maracaturra
Also known as: Maracaturra (Maragogipe x Caturra)
Mara caturra is a natural hybrid between Maragogipe (a Typica mutation) and Caturra (a Bourbon mutation). It combines the large bean size of Maragogipe with the compact growth of Caturra. Maracaturra is rare but prized in specialty coffee for its complex cup profile .
Key Takeaways
- Maracaturra is a natural hybrid between Maragogipe (Typica mutation) and Caturra (Bourbon mutation).
- Maracaturra combines the large bean size of Maragogipe with the compact growth of Caturra.
- Maracaturra is particularly prized in Nicaragua, especially in the Nueva Segovia region.
- Maracaturra lots have scored 86 to 90+ points in SCA cupping.
Mara caturra is a natural hybrid between Maragogipe (a Typica mutation) and Caturra (a Bourbon mutation). It combines the large bean size of Maragogipe with the compact growth of Caturra. Maracaturra is rare but prized in specialty coffee for its complex cup profile .
Maracaturra is a natural hybrid between Maragogipe (a Typica mutation) and Caturra (a Bourbon mutation). It combines the large bean size of Maragogipe with the compact growth of Caturra. Maracaturra is rare but prized in specialty coffee for its complex cup profile.
Origin
Natural hybrid of Maragogipe and Caturra. First identified in Brazil, also found in Central America.
History
Maracaturra is a natural hybrid that occurred spontaneously where Maragogipe and Caturra were grown in proximity. It was first identified in Brazil and has since been found in Nicaragua and other Central American countries. Maracaturra combines the large bean size of Maragogipe (the 'elephant bean') with the compact growth habit of Caturra. The variety is rare but has gained attention in the specialty coffee industry for its complex cup profile, particularly in Nicaragua.
Discovery
First identified in Brazil. Also found in Nicaragua and other Central American countries.
Genetics and Lineage
Maracaturra is a natural hybrid between Maragogipe (Typica group) and Caturra (Bourbon group). It inherits genetics from both Typica and Bourbon lineages.
Parent Varieties
Hybrid Status: Maracaturra is a natural hybrid, not a controlled cross. It occurred spontaneously where Maragogipe and Caturra were grown in proximity.
Growth Characteristics
Maracaturra is a semi-dwarf tree with large leaves and large beans, combining Maragogipe's size with Caturra's compact growth.
Tree Size: Semi-dwarf (2 to 3 meters at maturity)
Yield: Moderate. Maracaturra yields less than Caturra but produces large beans.
Disease Resistance: Low. Like its parents, Maracaturra is susceptible to coffee leaf rust.
Climate and Growing Conditions
Maracaturra thrives in Central American highland conditions at elevations of 1,000 to 1,600 meters.
Climate Preferences: Tropical highland climate. Optimal temperatures 16 to 24 degrees Celsius.
Rainfall: 1,500 to 2,000mm annually.
Elevation Range: 1,000-1,600 meters
Processing Compatibility
Maracaturra is excellent with all processing methods. The large bean size requires longer fermentation and drying times.
Roasting Behavior
Maracaturra beans are large and less dense than typical Arabica, requiring careful roasting. Longer development times are needed for even roasting.
Cup Profile
Common Defects
- •Large bean size can lead to uneven roasting
- •Susceptible to coffee leaf rust
- •Rare and low-yielding
Brewing Recommendations
Countries Where Grown
Notable Farms
Interesting Facts
- •Maracaturra is a natural hybrid between Maragogipe (Typica mutation) and Caturra (Bourbon mutation).
- •Maracaturra combines the large bean size of Maragogipe with the compact growth of Caturra.
- •Maracaturra is particularly prized in Nicaragua, especially in the Nueva Segovia region.
- •Maracaturra lots have scored 86 to 90+ points in SCA cupping.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Specialty Coffee Association
Related Varieties
Bourbon
Sweet, complex, and balanced. Known for a pronounced sweetness, deep fruit notes (berry, stone fruit), and bright but rounded acidity. Body is medium to full with a smooth, creamy mouthfeel. Among the most sought-after cup profiles in specialty coffee.
ArabicaCaturra
Bright, clean, and sweet. Known for pronounced citric acidity, medium body, and notes of citrus, stone fruit, and caramel. Generally produces a more straightforward but vibrant cup than its parent Bourbon, with slightly less complexity but excellent clarity.
ArabicaMaragogipe
Maragogipe is known for its complex, smooth, and distinctive cup. It has bright acidity, a medium to full body, and notes of chocolate, citrus, floral, and...
ArabicaPacamara
Pacamara is known for its complex, intense, and sometimes polarizing flavor. It has bright acidity, a full body, and distinctive notes of chocolate, floral, citrus, and sometimes savory or herbal notes. The cup is bold, complex, and unique, unlike any other Arabica variety.
ArabicaTypica
Clean, sweet, and delicate. Known for floral aromatics, bright citric acidity, and a silky, tea-like body. Typically exhibits notes of citrus, jasmine, honey, and stone fruit. Among the most complex and elegant cup profiles of all Arabica varieties.
Related Encyclopedia Entries
Acidity
In coffee tasting, acidity refers to the bright, vibrant, and often fruity quality that gives coffee its liveliness and structure. Unlike the negative connotation of acidity in everyday language, coffee acidity is a desirable characteristic when balanced. It is perceived as a pleasant tartness or brightness on the palate, similar to the acidity in wine or fruit.
Origins & GeographyCoffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Coffee ScienceCoffee Leaf Rust
Hemileia vastatrix belongs to the order Pucciniales and is an obligate biotrophic fungus, meaning it requires living host tissue to survive. The infection cycle begins when urediniospores are deposited on the abaxial (underside) surface of the coffee leaf, typically via wind or rain splash. Germination occurs only in the presence of free water—such as dew or rainfall—within a temperature range of 15°C to 28°C. Upon germination, the fungus enters the leaf through the stomata and establishes a mycelium that colonizes the internal tissue. The visual manifestation of the disease begins as small, chlorotic spots that expand into characteristic orange, powdery pustules. These pustules contain thousands of spores capable of further infection. The physiological impact includes a rapid reduction in photosynthetic capacity and the eventual abscission of the leaf. Severe cases lead to 'dieback,' where the plant's branches wither due to carbohydrate depletion, often resulting in the death of the tree or a total loss of the following year's crop.
Coffee ScienceExtraction
Extraction is the process of dissolving soluble compounds from ground coffee into water, producing the beverage we know as coffee. During extraction, water pulls acids, sugars, lipids, carbohydrates, and melanoidins from the coffee grounds in a sequence that shapes flavor, body, and aroma.
Varietals & CultivarsMaracaturra Coffee Variety
Maracaturra is a hybrid of Maragogype and Caturra producing large beans with intense tropical fruit and floral flavors, primarily grown in Nicaragua.
Coffee CultureSpecialty Coffee
The classification process necessitates precise environment control. During the grading phase, the coffee is roasted within 24 hours of cupping and allowed to rest for at least eight hours. The roast level must fall within the light to medium range, specifically between 55 and 65 on the Agtron scale. Cupping involves a standard ratio of 8.25 grams of coffee per 150 milliliters of water, with water temperatures maintained between 92.2°C and 94.4°C (198°F to 202°F). This protocol ensures that the inherent characteristics of the bean—such as the phosphoric acidity typical of Kenyan origins or the stone fruit notes of Colombian Caturra—are evaluated without the interference of roast-induced flavors.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
- •Chapter 2: Coffee Origins
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Keith E. Lyons
Author, Researcher & Coffee Educator
Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
August 5, 2026
Sources & References
(2)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Specialty Coffee Association
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
Our editorial process prioritizes accuracy, scientific rigor, and practical relevance for coffee enthusiasts and professionals alike.
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Recommended Encyclopedia Entries
Reference definitions that complement this page.
Maracaturra Coffee Variety
Maracaturra is a hybrid of Maragogype and Caturra producing large beans with intense tropical fruit and floral flavors, primarily grown in Nicaragua.
Caturra Coffee Variety
Caturra is a natural dwarf mutation of Bourbon discovered in Minas Gerais, Brazil. Its compact size revolutionized high-density coffee farming, and its cup delivers classic Bourbon sweetness with brighter acidity, though it is highly susceptible to coffee leaf rust.
Typica Coffee Variety
Typica is the foundational arabica variety from which nearly all cultivated coffee descends. Originating in Ethiopia and Yemen, then carried to Java and the Americas, its tall trees and elongated cherries produce a clean, sweet, delicately floral cup that defined specialty coffee's earliest standards.
Bourbon Coffee Variety
Bourbon is one of the two foundational arabica varieties, named after Réunion Island (formerly Île Bourbon). It produces higher yields and a sweeter, more complex cup than Typica, with distinctive notes of chocolate, caramel, and red fruit that set the standard for specialty coffee quality.