Single Origin Coffees
Among our selection of coffees, Maragogype holds a special place. Its beans are instantly recognizable: two to three times larger than those of a classic Arabica, so unusually sized that it's nicknamed the "elephant bean." But this coffee stands out not only for its morphology. It has its own unique character, a singular way of expressing its terroir, which deserves attention.
What is Maragogype?
Maragogype is a natural mutation of Typica, one of the oldest Arabica varieties. This mutation was first observed in Brazil, in the Maragogipe region, in the 19th century. It is characterized by larger plants, wider leaves, and beans whose size exceeds anything usually found in the world of coffee.
This unusual size has consequences for cultivation. Maragogype produces fewer cherries per plant than standard varieties, making its cultivation less profitable for the producer and contributing to its rarity on the market. Maragogype is not planted for convenience: it is planted out of passion for a variety that is unlike any other.
Why Nicaragua?
Our Maragogype comes from the Jinotega region of Nicaragua, at an altitude of over 1,300 meters. This region is one of the most renowned in the country for the quality of its coffees: volcanic soils rich in minerals, a regular tropical climate, and a sufficient thermal amplitude to slow down the maturation of the cherries and concentrate the aromas.
The beans are wet-processed, what professionals call the washed process: the pulp is removed before drying, which produces a coffee with a more precise, cleaner profile, where the purity of the origin is expressed without interference. This method is more demanding and more expensive than natural drying, but it matches the standard of excellence we expect from our suppliers.
How Bean Size Influences Roasting
The exceptional size of the Maragogype bean alters the coffee's behavior in the drum of our roasting facility on rue de Montpensier. A larger bean requires more time for heat to reach its core. Roasting must be adjusted accordingly: slightly longer, with a more gradual increase in temperature.
As always, we practice "Robe de Moine" (monk's robe) roasting, a method inherited from French tradition that seeks a balance between revealing aromas and preserving the bean's structure. For Maragogype, this approach produces a naturally soft coffee, without aggressive bitterness, and with a beautiful, lingering finish.
What's in the Cup
The profile of Jinotega Maragogype is aromatically generous without being ostentatious. It offers notes of citrus, cinnamon, a touch of honey and tangerine, with a round body and a pleasant length. The acidity is present but integrated, never sour in the unpleasant sense of the word.
This coffee is particularly well suited for a French press or filter coffee maker, extraction methods that allow it time to fully develop its aromas without forcing them. Espresso also works for those who appreciate a coffee with character and a short, concentrated extraction.
A Variety to Discover for Curious Enthusiasts
Maragogype is not the most well-known coffee in our selection. This is precisely what makes it an interesting choice for enthusiasts who want to venture beyond more common origins. It offers a distinct tasting experience, based on a rare botanical variety and a precise terroir, two criteria that have guided all our selections since Pierre Verlet was the first to offer single-origin coffees in France in the 1960s.
If you would like advice, our team welcomes you at 256 rue Saint-Honoré, Monday to Saturday from 10 am to 7 pm, or you can contact us via our contact form.
