Colombia Huila Maragogype Honey
From the folks who brought us Huila Aguazul Pink Bourbon comes another single variety offering! Careful honey processing adds juicy sweetness to Maragogype beans resulting in a cup that is super sweet, creamy, gently bright and very clean. Look for big notes of grape, mango & peach with a touch of graham cracker.
Arrival Date: March 11th, 2022
Acidity & Brightness: Gently bright, juicy sweet
Balance & Finish: Slightly complex with an exceptionally clean finish
Body & Texture: Full bodied with a creamy texture
Flavors: Grape, mango, peach & graham cracker
Grade: Maragogype (bigger than Supremo), grown at 1700-2000 masl
Processing: Honey processed: depulped and immediately dried on raised screens in the sun
Grower: 14 producers, Terra Coffee SAS
Region: Southern Huila
Roasting: Like many honey processed coffees, we like this one best at Light-Medium (City+) or near the end of first crack. Feel free to take it a bit lighter or as dark as Full City (just before 2nd crack). Our most flavorful roasts were a touch slower than normal with the heat pulled back just a hair during the drying phase. Also results were more predictable with a slightly smaller batch size due to the large size of the beans.
Reminder! This coffee is raw, you must roast it before brewing!
Our Review: "It’s hard to pinpoint why some regional blends rise to the top each year but this is exactly the business of Terra Coffee SAS, which works directly with small groups of farmers in Huila and Nariño who produce outstanding coffee. This traceable honey processed community blend of the Maragogype variety with a vibrant regional profile comes from 14 producers with small farms within the department of Huila. Each producer has their own micro-mill where they carefully harvest cherries, depulp, ferment, and gently dry the parchment on raised beds. Imagine the harmony between these producers in farm management and post-harvest practices to achieve a clean and consistent blend. This is where Terra Coffee SAS steps in with post-harvest strategies and cupping expertise." - Royal Coffee
Maragogype is a natural mutation of Typica that was first discovered in Brazil in 1870, but let's start with how to pronounce this variety because it's a bit tricky: Mahr-aah-go-HEE-pay. Don't sweat it if you can't nail it, you can just call it "Elephant Bean". That's it's nickname since the plants are really tall, it produces huge fruit and inside? You guessed it. Big beans. Keep that in mind when roasting! We found slightly smaller batch sizes helped make our results more predictable. These big beans also have a big reputation in the coffee world for producing consistently amazing coffee.
Our trader over at Royal raved about this coffee calling it one of his absolute favorites from this harvest season. Honey processing really seems to have been a great choice with this coffee. It brought out juicy sweetness and creamy body while leaving some gentle acidity and an exceptionally clean finish. We got big notes of grape, mango and peach with a hint of graham cracker and a milk chocolate undertone.