Nicaragua Maragogype

Our Nicaragua Maragogype is grown in the mountainous regions of Jinotega and Matagalpa, in north-central Nicaragua, between 700 and 1,800 meters above sea level, on rich and fertile volcanic soil. Benefitting from a temperate climate (20°C on average) and abundant rainfall of around 2,500 mm per year, these valleys surrounded by high mountains offer ideal conditions for growing exceptional Arabica coffee. Maragogype, a natural mutation of the Typica variety, is distinguished by its large leaves, voluminous cherries, and impressive 19+ screen beans, among the largest in the coffee world. While the yield is lower, the aromatic concentration is remarkable. The cherries are hand-picked in eight successive passes to select only perfectly ripe fruits. After 24 hours of fermentation, the coffee is naturally dried and then meticulously hand-sorted. The shade provided by ingas, banana trees, and indigenous trees contributes to a slow and harmonious ripening of the cherries. We have chosen a light roast to preserve the unique character of this grand cru 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 length on the palate marked by hints of hazelnut, berries, and caramel.