What are elephant coffee beans and how do you brew them?
Maragogype, known as elephant coffee beans, is an Arabica derivative whose beans reach three times the size of ordinary coffee. It was first classified in 1870 in Maragogype county, Bahia state, Brazil. Nicaraguan sun-dried lots show bright stone fruit acidity alongside spicy sweetness, with notes of apricot, vanilla, mint chocolate, pineapple, citrus and caramel.
Front Street's Nicaragua Finca La Tormenta Maragogype is a medium roast. A working pour-over recipe uses 15 g of coffee at a medium grind, a V60 dripper, 88-89C water, a 30 g bloom for 27 seconds, then pours to 225 g total for a 1:15 ratio and about two minutes of extraction.
Maragogype is a derivative variety of the Arabica family with an astonishingly large bean size, reaching more than three times that of ordinary coffee beans. This article focuses on sun-dried Maragogype from Nicaragua. It first introduces the classification origin and variety characteristics of Maragogype, then highlights Front Street Coffee's Nicaragua Finca La Tormenta sun-dried Maragogype and provides detailed pour-over extraction parameters and operating steps. It also outlines the geographical distribution and altitude characteristics of Nicaragua's four major coffee-producing regions and analyzes the country's coffee's unique expression in body, acidity, and aroma. Whether you want to learn about the Maragogype variety or find a brewing plan for Nicaraguan coffee, this article provides complete information and practical reference.
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Maragogype, giant coffee bean (Elephant bean), is 3 times larger than other coffee beans or even more. Its taxonomic name is Maragogype, originating from Maragogype county in Bahia state, Brazil. In 1870, the taxonomic status of the giant coffee bean was first established in that county. It is an Arabica derivative (hybrid variety).
Front Street's Nicaragua Maragogype has a full flavor, with both bright stone fruit acidity and rich spicy sweetness, and diverse taste variations such as apricot, vanilla, mint chocolate, pineapple, citrus, and caramel sweetness. It truly deserves to be called an exceptional good bean!
Factory name: FrontStreet Coffee Factory address: No. 10 Bao'an Front Street, Yuexiu District, Guangzhou City Manufacturer contact: 020-38364473 Ingredients list: self-roasted Shelf life: 90 Net content: 227g Packaging method: bulk coffee beans Degree of roast: roasted coffee beans Contains sugar: no sugar Origin: Nicaragua Roast level: medium roast
Pour-over Front Street Nicaragua Maragogype. 15g coffee, medium grind (Fuji ghost teeth burr grinder setting 4), V60 dripper, 88-89°C water temperature, first pour 30g water, bloom for 27 seconds, pour to 105g water and pause, wait until the water level in the coffee bed drops to half before pouring again, pour slowly until 225g water, discard the final part, water-to-coffee ratio 1:15, extraction time 2:00
FrontStreet Coffee Nicaragua Finca La Tormenta Maragogype
La Tormenta FRANCISCO IRENE OLIVERA Maragogype Natural
Country: Nicaragua
Region: Francisco
Altitude: 1400-1450m
Harvest period: December to March of the following year
Processing method: sun-dried processing
Variety: Maragogype
Processing station: Finca La Tormenta
Flavor: pineapple, wine aroma and stone fruit, with a finish of caramel and roasted nuts
Nicaragua is mainly divided into four major producing regions: Segovias, Matagalpa/Jinotega, Boaco, and Pacific. The highest cultivation altitude is in Segovias at around 1,500 – 2,000, producing the highest-grade SHG (Strictly High Grown) coffee.
Front Street Nicaragua coffee has a deep flavor, with chocolate, caramel sweetness, obvious almond notes, and bright acidity, differing from the usual bright, rising fruit acidity of Central America. Nicaragua's coffee-growing ecology has a uniquely favorable environment, covered with fertile volcanic soil, and combined with shade-growing methods, it has established a good growing constitution, making Nicaraguan beans not only rich in body but also possessing a fresh aroma. In the eyes of international coffee connoisseurs, they are regarded as top-grade and are gradually gaining attention in the specialty coffee world.
The above content is compiled by CoffeeHunters, a coffee news website.
