Maragogype - An Unpredictable Coffee Mutant

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

The Maragogip coffee variety is not known to many, although connoisseurs of this famous drink value it very highly. In the global market, Maragogype is very difficult to find for a number of reasons. What's the matter? And why is this wonderful coffee inaccessible?

A lucky coincidence

The history of the Maragodjeep began in the distant and sunny Brazil. There is a small town of the same name. When the Brazilians just mastered the cultivation of coffee, they were not particularly worried about the purity of the varieties and planted all types of coffee trees in a row, if only most of them would take root.

Somehow a whole plantation of different varieties of coffee tree was established under the town of Maragodzhip. After several decades, some of the plants died, some did not bear fruit, and the most resistant ones grew and gave good grain volumes. But during this time, thanks to insects that pollinated all varieties of coffee trees grown nearby, it was possible to grow hybrid varieties. It was they who got the name, consonant with the town near which they grew up.

Mutant grains

It is likely that the new Arabica variety would not have received its own name if the Maragogyip variety were not for its two distinctive qualities: grain size and unique taste. It is not for nothing that this variety is called mutant coffee in the world: the size of its grains is sometimes three times larger (2-3 cm in length) than that of ordinary Arabica varieties.

But as they say, size doesn't matter. But the taste is still like. And this is not only about the addictions of certain coffee lovers, who, for example, favor Italian coffee and cannot stand French.

Brazilian Maragogype tastes different from Mexican or Nicaraguan. And all because, according to the coffee classification, the Maragogype variety does not exist, but still there is such a species. And in each locality, this variety has its own flavor characteristics. The situation is similar to Arabica, which in the Guatemalan version carries the bitterness of chocolate, and in the Balinese version it has notes of almonds. Although the grain size of the maragojeep is still the same - huge. If you roughly describe the taste of the drink, you get an exquisite mixture of coffee, chocolate and nuts with light floral notes. The most delicious and aromatic maragogype is brought from Guatemala.

Variety or species?

It turns out that there is no maragojeep coffee, but there is a variety of coffee with that name! Why can't the maragogype be classified as a variety in any way? The secret lies in the hybrid itself, which turned out to be surprisingly tenacious, but completely unpredictable in terms of fruiting. One tree of a subspecies can bear fruits of both normal size (like ordinary arabica) and giant. And no one can control this process in any way. This is the confusion. As a result, many coffees that are larger than normal are called Maragoggip. And in vain they are trying to find a real Ethiopian or Jamaican Maragogyip in the coffee market.

This is why this subspecies is not considered a variety and is not sold worldwide. It is grown in many parts of the world, but is often sold in the same place where it was grown. But in very small quantities. Maybe that's why connoisseurs appreciate the maragojeep so much. In other countries, it is also imported in small batches and, mainly, unfried. A rare coffee shop in Europe, Asia or North America boasts the presence of "elephant seeds". However, you can still find it in specialized online stores.

Cooking principles

Despite the unusual nature of this type of coffee, it is also brewed in an ordinary copper pot until it is creamed. Experts recommend using a medium grind. In the coffee machine, an excellent and strong espresso with a chocolate aroma is obtained from the maragogip.

You can also brew it using a French press (in a glass teapot with a press). To do this, pour boiling water over several whole coffee beans (one and a half teaspoons per glass of water) and wait 3-5 minutes.

In the coffee maker, the coffee turns out to be very rich, thick, like an espresso drink from a coffee machine. Coffee lovers often use the maragogip to prepare an airy and aromatic cappuccino.