Hawaii Kona Maragogype

This might be the only Maragogype coffee ever offered from Hawaii. Sweet fruit nectar, apricot, peach, violet floral notes, meyer lemon (sweet, not tart), muted acidity. This is such a sweet and exotic coffee, not like any Maragogype I have cupped before, and definitely not like any Kona coffee I have tasted City+ to Full City.
Out of stock
90.7
  • Process Method No
  • Farm Gate Yes
Region North America
Farm Gate Yes
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. This lot is a blend of two separate harvest dates from November and December.
The lighter roasts have a very sweet peach cobbler fruited scent, with an overlay of almond and ginger. There's a hint of tropical fruit (guava, passionfruit) on the break. In the slightly darker roast the wet aroma has a flame grape scent as well. With the right roast, this coffee has such a sweet fruit nectar character in the cup. 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 a meyer lemon (sweet, not tart) that comes to the front, with that fruit nectar-like taste and corresponding mouthfeel. The acidity is muted, and at lighter roasts it is possible to confuse the brighter fruit flavors for acidity. This is such a sweet and exotic coffee, not quite like any Maragogype I have cupped before, and definitely not like any Kona coffee I have tasted!