SINGLE ORIGIN BUENOS AIRES MARAGOGIPE
Pineapple + Vanilla Bean
REGION: Nueva Segovia
Luis Emilio Valladarez began growing coffee plants in 1955, starting with his 6-hectare Buenos Aires farm located in the region of Dipolto. Now stretching across 100 hectares, the farm is currently managed by his son Olmann Valladarez. With a firm focus on quality and improvement, Olmann has led his farm to the forefront of the Nicaragua specialty coffee scene.
Maragogipe is a big bean—it’s also called an ‘Elephant bean’, due to the size of the beans. Deriving its name from the discovery of the beans near the Brazilian city of Maragogipe in 1870, Maragogipe is a natural mutation of Typica. A single dominant gene causes the beans, internode spacing (intervals on the stem between the nodes where the buds grow) and leaves to be especially large.
As a honey process, this bean sits somewhere between a natural process coffee and a washed process coffee. After picking, the coffee cherries are depulped to remove the skin, with some of the underlining mucilage still clinging to the skin. A washed process would remove this skin completely, a natural process would slowly remove it over a longer period of natural drying on raised beds, patios, or with mechanical dryers. This natural drying is still done with the honey process, the name sourced from the eventual ‘honey’ colour of the sticky beans from the drying mucilage—less than you’d get from a natural process, far more than you’d have with a washed process where it's completely removed.
This process can lead to some unique flavours, highlighting the skill of the farmer and their processing methods, augmenting the terroir and natural characteristics fo the beans. With this outstanding honey process coffee, you can expect plenty of pineapple and lush vanilla bean bursting through.