Ka'u Maragogipe | Giant Elephant Bean

Tasting notes: explosive peach, bergamot, honey, hop flowers, jasmine, cherry; deep-toned and juicy.

Coffee Review blind assessment: Deep-toned, sweetly savory. White nectarine, narcissus, hop flowers, sandalwood, wild honey in aroma and cup. Richly sweet structure with gentle, round but engaging acidity; plush, syrupy mouthfeel. Richly bittersweet finish centered around honey and hop flowers in the short with nectarine notes returning in the long. 

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!

OVERALL RATING: 94

Notes: Produced on a small farm in the Ka’u growing region and processed by the wet, or washed method. Big Island Coffee is an award-winning coffee roaster and coffee farm operated with hands-on passion by Kelleigh Stewart and Brandon von Damitz. Visit www.bigislandcoffeeroasters.com for more information.

Blind assessment: Deep-toned, sweetly savory. White nectarine, narcissus, hop flowers, sandalwood, wild honey in aroma and cup. Richly sweet structure with gentle, round but engaging acidity; plush, syrupy mouthfeel. Richly bittersweet finish centered around honey and hop flowers in the short with nectarine notes returning in the long. 

The bottom line: A beautiful expression of the giant Maragogipe variety of Arabica: rich, deep, and confident, with notes of wild honey and sweet stone fruit.