Introduction to the Origin Story of Nicaraguan Maragogype Coffee - Characteristics of Nicaraguan Coffee

In the world of coffee, there are three main species: Arabica (small bean), Robusta (medium bean), and Liberica (large bean). Arabica is widely cultivated commercially for its excellent flavor, but among them emerged a "traitor." Unlike other Arabica varieties, it has an exceptionally large size, known as the giant elephant bean. In this article, FrontStreet Coffee will introduce what makes the elephant bean remarkable beyond its size.

What Are Elephant Beans?

Elephant beans, scientifically known as Maragogype. They were first discovered in 1870 in the Maragogype region of Bahia state, Brazil, hence the name Maragogype for this unusually large coffee bean variety. Through morphological comparison and genetic testing, elephant beans were identified as a natural mutation of Typica. Their coffee beans are three times larger than typical Arabica beans.

In the green bean grading systems of many coffee-producing countries, where size is the standard, coffee beans of 17-18 mesh are typically defined as the highest grade (rarely above 19 mesh). However, elephant beans mostly reach 20 mesh and above.

Where Are Elephant Beans Currently Found?

Beyond their large bean size, elephant bean plants also have larger trunks, branches, and leaves than ordinary coffee varieties, requiring more space, nutrients, and resources for cultivation. Additionally, their care and harvesting are more difficult, with high time costs (long fruit maturation period, 5 years to bear fruit), so few farmers grow them. Currently, they are sparsely distributed in Latin American countries such as Brazil, Nicaragua, Mexico, and Guatemala.

FrontStreet Coffee believes that the best-flavored elephant beans are currently grown at the Mama Mina Estate, owned by the Mierisch family in Nicaragua. The Mierisch family owns nine estates in total and has been growing coffee since 1908, with over 100 years of history. The nine estates consist of eight located in Nicaragua: San Jose, Limoncillo, Escondida, Milagros, Placeres, Los Altos, Mama Mina, Suspiro, and one located in Cerro Azul, Honduras.

The Mama Mina Estate is covered with volcanic ash and uses shade-grown cultivation methods, producing high-quality Nicaraguan coffee. It has been recognized by OCIA (Organic Crop Improvement Association) as excellent high-altitude organic coffee. To grow elephant beans with good flavor, they must be planted at altitudes above 1500m. Combined with the Mierisch family's skilled cultivation management, the flavor is rich and layered. Upon tasting, you can immediately sense the aroma of black berries, with blackberry and dark plum accompanied by citrus peel notes. The overall flavor is robust, with a silky, sweet texture.

Natural Processing Method

This batch of elephant beans uses the natural processing method. The natural process is the oldest and most original coffee processing method. The process involves first pouring harvested coffee cherries into large water tanks, where mature, full cherries sink to the bottom, while underdeveloped or overripe cherries float to the surface. After removing these floating beans, the healthy coffee cherries are placed on patios to dry directly in sunlight, reducing moisture from 60% to 12-15%. Finally, a hulling machine removes the dried hard outer skin, pulp, revealing the green bean, completing the entire processing cycle.

FrontStreet Coffee Roasting Analysis

Due to the large size of elephant beans, heat must be carefully controlled during roasting. A low temperature rise rate is used for slow roasting, extending the dehydration period to reduce the temperature difference between the bean core and surface. A light to medium roast is adopted.

Using a Yangjia 700N, with 300g of green beans. Heat at 175°C, firepower 120, damper opened to 3; return to temperature at 1'32", temperature 100.9°C. When the roaster temperature reaches 140°C, open the damper to 4, keeping firepower unchanged. When the roaster temperature reaches 151.2°C, the bean surface turns yellow, grassy aroma completely disappears, entering the dehydration stage. When the roaster temperature reaches 166°C, adjust firepower to 110°C, damper at 4. When the roaster temperature reaches 183.3°C, keep firepower unchanged, open damper to 5. When the roaster temperature reaches 188°C, reduce firepower to 50, damper unchanged. At 9'08", first crack begins, damper unchanged. After first crack, develop for 1'40", drop at 196°C.

FrontStreet Coffee Brewing Guide

Parameters: Coffee amount: 15 grams Coffee-to-water ratio: 1:16 Water temperature: 91°C Grind size: Medium-fine grind (78% pass-through rate on #20 standard sieve)

Using segmented extraction. Bloom with 30g of water for 30 seconds. With small water flow, pour in circles to 150g for segmentation. When the water level drops and is about to expose the coffee bed, continue pouring to 240g and stop. When the water level drops and is about to expose the coffee bed, remove the filter cup. Extraction time (starting from bloom) is 1'56".

Flavor: Citrus and brown sugar aroma, with nutty notes in the mid-palate, strong maple syrup sensation.

Elephant Beans and Pacamara

Although elephant beans have high cultivation costs and few growers, their hybrid descendant Pacamara has inherited its excellent genes and continued to thrive. This artificial hybrid variety of Pacas and elephant beans inherits Pacas's high productivity and adaptability, as well as elephant bean's size and excellent acidity. The beans are 70-80% the size of elephant beans and often win championships in the Cup of Excellence in El Salvador.

For more specialty coffee beans, please add FrontStreet Coffee on private WeChat, ID: kaixinguoguo0925

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