Nicaragua Maragogype

Our Nicaragua Maragogype is grown in the mountainous regions of Jinotega and Matagalpa, in north-central Nicaragua, at altitudes of 700 to 1,800 meters, on rich, fertile volcanic soils. Benefiting from a temperate climate (averaging 20°C) and abundant rainfall of around 2,500 mm per year, these valleys surrounded by high mountains offer ideal conditions for growing exceptional Arabica. Maragogype, a natural mutation of the Typica variety, stands out for its large leaves, voluminous cherries, and impressive 19+ screen-size beans, among the largest in the coffee world. While yields are lower, its aromatic concentration is remarkable. The cherries are hand-picked in eight successive passes to select only perfectly ripe fruit. After 24 hours of fermentation, the coffee is naturally dried and then carefully hand-sorted. Shade from ingas, banana trees, and native trees contributes to the cherries’ slow, even maturation. We chose a light roast to preserve the distinctive character of this exceptional coffee and highlight its natural finesse. In the cup, it offers a pronounced aroma and beautiful aromatic intensity, with notes of almond, balanced acidity and body, and an elegant finish marked by hints of hazelnut, berries, and caramel.