Guatemala Maragogype

About Coffee:

Guatemala Maragogype coffee is a rare and distinctive variety prized for its exceptionally large beans and unique flavor profile. Often referred to as the “Elephant Bean” due to its size, Maragogype is a mutation of the Typica variety and is known for producing a smooth, mild cup with floral and citrus notes.

Origin and Variety
The Maragogype (pronounced mah-rah-go-HEE-pay) coffee variety originated in Brazil in the late 19th century, discovered near the town of Maragogipe in the state of Bahia. It is a natural mutation of the Typica variety, one of the foundational Arabica coffee types. While it is grown in several countries, some of the most celebrated Maragogype coffees come from the highlands of Guatemala, where ideal growing conditions allow this unique bean to reach its full potential.

Growing Regions in Guatemala
In Guatemala, Maragogype is cultivated in high-altitude regions such as Antigua, Huehuetenango, and Cobán, where elevations range between 1,400 and 2,000 meters above sea level. The country’s rich volcanic soil, temperate climate, and steady rainfall contribute to the development of a complex flavor profile. The high altitude also slows the maturation of the cherries, concentrating sugars and enhancing flavor.

Rarity and Specialty Appeal
Maragogype plants are low-yielding and sensitive, making them less commercially viable for large-scale production. As a result, Maragogype is often grown by smallholder farmers who focus on quality over quantity. This rarity, combined with its distinctive qualities, has made Guatemala Maragogype a sought-after specialty coffee in high-end markets.

Origin: Guatemala

Altitude: Altitudes ranging from 1,400 to 2,000 meters (4,600 to 6,600 feet) above sea level

Processing: Unique processing methods, which can include natural, washed, or honey processing

Flavor Profile: Nuanced notes of jasmine, citrus, milk chocolate, and tropical fruit. The flavor is often described as elegant and balanced, though more subtle than other bold varieties.

Body: Silky body

Acidity: Mild acidity

Roast: Because the bean is porous and less dense than typical Arabica beans, it requires careful roasting to preserve its delicate flavors