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Hawaii Kainaliu Kona Maragogype

Sweet peach tea character, apricot, violet floral notes, macademia nut roast tone with sweet squash notes. Darker roasts have spiced cocoa, vanilla, and assam tea in the finish. Not like any Maragogype I have cupped before, nor like any Kona coffee I have tasted! The cup is very clean, and certainly unique. City+ to Full City.
Out of stock
88.2
  • Process Method Wet Process
  • Cultivar Typica Types
  • Farm Gate Yes
Region North America
Processing Machine Washed
Drying Method Raised Bed Sun-dried
Arrival date May 21 2012
Lot size 3bags/boxes
Bag size 46.00kg
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Maragogype
Grade Estate
Appearance .4 d/300gr, 19+ screen
Roast Recommendations A unique coffee from City+ to Full City range. Roasting can be difficult (not to mention feeding it into grinder burrs!), but sometimes Maragos can be fantastic. It benefits from gentle warm-up in the roaster, and long, gentle roast times temperature profiles.
Weight 1 LB
Recommended for Espresso Yes
Maragogype is a very large bean coffee varietal, a natural mutation of Typica coffee that was discovered in Brazil. It has been called the "Elephant Bean coffee," and the unique appearance made it historically popular in Europe. The Maragogype is a large plant with big leaves as well, and has low fruit production. It would surprise many in the coffee trade to know there is Maragogype grown in the Island! The Kainaliu Kona farm is above the town of Kainaliu, and is 20 acres or so with the top 2 acres planted in Maragogype. It is said this lot was planted quite by accident. The seeds came from the University of Hawaii coffee breeding program, but exactly how they were planted rather than the traditional Typica is unclear. But when Migel Meza sent me the sample and I cupped it, I was certainly glad they made this mistake. It's a great coffee. The harvest the coffee separately and use a hybrid process by removing some of the fruit layer on the seed mechanically (forced demucilage), while the remaining 10-20% of fruit is removed by fermentation over night. Note: These very large beans can bounce around in the grinder a bit. But we haven't had too much issue getting them to feed into the burrs.
The lighter roasts have a very sweet peach fruited scent, with an overlay of almond/marzipan and ginger. There's a hint of tropical fruit on the break. In the slightly darker roast the wet aroma has a intense spicy-sweet chocolate. With the right roast, this coffee has a sweet peach tea character in the cup. Both apricot and peach come out in the lightest roast, and as it cools off a bit, violet floral notes emerge. At City+ the coffee has macademia nut roast tone with sweet squash notes. Darker roasts have spiced cocoa and vanilla, with assam tea in the finish. The acidity is muted, and at lighter roasts it is possible to confuse the brighter fruit flavors for acidity. This is not quite like any Maragogype I have cupped before, and definitely not like any Kona coffee I have tasted! The cup is very clean, and certainly unique.