Nicaragua Coffee - Elephant Beans ( Maragogype )

Maragogype is a natural Arabica Bourbon variety characterized by its huge beans, and is sometimes called Elephant Beans because of its size. The first Maragogypes were discovered in Brazil, near the town of Maragogipe in the state of Bahia, and Brazil is considered to be the home of the Maragogype variety. Maragogype coffee plants are characterized by their large double-cut leaves and relatively few coffee cherries compared to Arabica Typica. Maragogype is a coffee variety that is particularly sensitive to the soil conditions in which it grows, its beans being quite porous.

The Nicaraguan mountain volcanic soil, rich in numerous minerals, is what allowed the Maragogype bouquet to flourish. This coffee variety is particularly difficult to grow, since the bushes bear very few coffee berries and processing such large beans is laborious and time-consuming. Because of the small number of coffee berries, the Maragogype coffee bean is said to be more concentrated than a typical Arabica. The low yield from the Maragogype cultivar results in a significantly higher price for the arabica variety. Maragogype also requires a separate coffee cherry processing line due to the size of the beans.

The coffee comes from the Santa Candida plantation, located on the border of the 2 most famous coffee regions in Nicaragua - Matagalpa and Jinotega. The Santa Candida plantation is located at an altitude of 1,200 to 1,500 meters above sea level. The harvest from the plantation is processed at the Monte Fresco point. The harvested coffee cherries are washed after transport. Once harvested from the coffee bush, they are put into large tanks of water and allowed to ferment for 24 to 36 hours. They are then washed and dried in the sun for 5 to 7 days depending on the weather. The beans we offer you are SHG (Strictly High Growing) grade coffee beans. Green coffee was additionally sorted for the European market, which is confirmed by the EP (European Preparation) label.

The uniqueness of this coffee is not only the highest grade of beans with an unparalleled intensity of flavor. Nicaragua Maragogype Santa Candida is a coffee of excellent balance, with an intense aroma and full body. It can be compared to the difference in perception between [full body] milk and [no body] water).  Upon opening the package, we encounter an intense aroma of flowers and chocolate. Nicaragua Maragogype Santa Candida offers an aftertaste of brown sugar toffee, a touch of spicy forest fruits and lime. Soft, delicate sweet acidity, full of velvet. Blueberry finish with a chocolate milk sweetness. This coffee is a must for all those looking for new intriguing flavors in coffee.