Maracaturra is a variety that comes from a mutation of a cross between Maragogype and Caturra. The story tells that this happened in Brazil. The variety was introduced to Nicaragua approximately 80 years ago, Nicaragua being the largest producer of Maracaturra and where the variety has best adapted. After harvesting, the coffee is floated and pulped, and fermented for 18 to 24 hours before being washed. The coffee is always sent in plastic bags and macen bags to the mill, always ensuring the cleanliness of the means of transport. The coffee received in the dry mill, is sent to African beds inside a micro tunnel (greenhouse) for drying. In the mill, coffee is never in contact with the ground, and to move it during drying, PVC rakes are used. When the coffee is dry, it is stored in a special area within the cellar, always separated from the other coffees that are in the mill. Coffee storage is always done using plastic bags and new macen bags. The coffee is lifted from patios at a humidity of 11 to 11.5% and stored and stowed in warehouses with the necessary conditions for the rest time about a month (for certified coffee, it has its special area, and this is stored in plastic bag and macen bag). Then the coffee is threshed and classified according to the preparation required by the client and packed in Jute bags and Ecotact bags, with the corresponding ICO.