Ka'u Maragogipe | Giant Elephant Bean

Tasting notes: ripe peach, bergamot, cream soda, cherry, jasmine

A UNIQUE & RARE HAWAIIAN COFFEE

We're thrilled! For the first time, we can share Ka'u Maragogipe with you. In the past there just hasn't been enough to go around.

When we were given the opportunity to harvest and process maragogipe in 2013, we didn't hesitate. Though very challenging to roast properly, what manifested in the cup really blew us away. It was big on structure and body with bright, juicy notes of stone fruit, citrus and florals, and plenty of sweetness. We fell in love. 

Maragogipe has been planted in a handful of farms across the Hawaii islands, most notably in the Ka'u district, but usually planted in very low numbers and scattered amongst the more dominant varietals like typica and caturra. So, one day, while getting a coffee delivery from a Ka'u farmer we buy from regularly he says, "Hey, I've got something in my truck I want you to take a look at." He comes back with a small bag containing very large parchment coffee. I say excitedly, "Oooo! You've got maragogipe! Yep, we'll buy it all." 

In the cup, expect redolent notes of peach, tea, and floral fruitiness carried by a big, bright, juicy structure. 

In case you're wondering about the origins of this particular coffee, maragogipe is actually a mutation of typica that was first identified in 1870 in the Brazilian city of Maragogipe. It's often referred to as "elephant bean" coffee. For over a century, it was considered an inferior varietal as its low yield and rust susceptibility made it unfavorable compared to more common varietals. Researchers in Central America began hybridizing maragogipe with other coffees in the 1970s, most notably pacamara (pacas x maragogipe) and maracaturra (caturra x maragogipe). When roasted properly, this is one of our all-time favorite Hawaiian coffees!