Guatemala

Maragogype


BEST FOR MOKA-ESPRESSO

Roasting

Moka/Espresso

Aromatic notes

  • VANILLA
  • SPICES
  • TOBACCO

The Arabica variety Maragogype, discovered for the first time in the Brazilian state of Bahia, is a natural mutation of the Typica that produces a very large bean, the largest in the world!

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Who roasts our coffees?
Rob The Roaster, the Italian-Dutch trainer of Espresso Academy and SCA authorized, roasts your coffee. A great explorer of coffee, its processing methods, roasting profiles and the whole world who lives behind a cup of coffee.
Would you like to contact Rob The Roaster for more information on coffees and roasting profiles? Write to him at [email protected]
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When do we roast?
Rob roasts your coffee on Tuesdays and Fridays, following the orders arrived. If roasted for espresso, the coffees are then subjected to degassing for 2-4 days, depending on the season and the variety of coffee.

Origin: Guatemala

Growth altitude: 1000-1300 mt a.s.l.

Variety: Maragogype

Processing method: Washed

Everything you want to know


The Maragogype variety has a very low caffeine content and is known for its softness and digestibility. This variety is also known as the "Elephant Bean", due to its large size.

For this evaluation, the coffee was tasted at 94 °C in espresso, with an extraction of 25 ml in 23 seconds. The degassing of the coffee took 72 hours.

The crema is of a hazelnut color, with light shades. The aroma is of vanilla, spices and tobacco. To the taste, the coffee has a delicate body, typical of the high altitudes and the washed processing method. The acidity and sweetness are very delicate and pleasant.

GUATEMALA FINCA EL ZAPOTE

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