Produced by Pablo Guerrero. After picked, hand sorted and floated this microlot was exposed to a wet fermentation of 36 hours and later placed inside a dark room on raised beds for 23 days until ideal moisture content was achieved. This microlot is 100% Maracaturra. This variety is a cross between Maragogype and Caturra. This variety is common in Nicaragua but very hard to find in Colombia.