Maragogyip Coffee: Drink Description and Brewing Rules

Coffee is a unique product, it is popular, it is loved all over the world. The useful properties of coffee beans have long been known. However, lovers of this drink at the mention of coffee often recall such varieties as arabica, well, and some - Robusta. However, there is another unusual variety that is not so common, but no less tasty and interesting. We are talking about maragodzhip variety, which grows in Latin America.

Maragodzhip refers to one of the arabica species. But, unlike the others, it has just huge grains. The average grain size of a maragodzhip is 2 or 3 times larger than the standard. The local population calls this variety "elephant seeds". Inside the grain is not as dense as in other species, but softer, porous and friable. It is able to actively absorb all the nutrients. All this is reflected in the unusual taste of the drink obtained from these grains.

The taste of Maragogype coffee is not always clear to most users, but true gourmets argue that there is little that can compare with it. In addition, real connoisseurs claim that each party is radically different from the other.

In the taste of maragodzhipa closely intertwined wine shades, the sweetness of fruit, delicate floral aroma. And the slightly noticeable sourness in the aftertaste remains unchanged. After brewing a pronounced bitterness appears in the drink. The taste is very rich, and everyone who tasted is unlikely to remain indifferent to this drink. The smell contains light tobacco notes. The invigorating and toning properties of this drink are very high.

This sort of coffee is very expensive, and it is rather difficult to find it in its pure form in the shop windows. Most often it is found in small quantities in various coffee blends. The cost of 1 kg of coffee beans reaches several thousand rubles.

Maragogype, this unusual kind of coffee, arose, like all beautiful things, thanks to chance. In the era of the colonization of Latin America, missionaries and planters actively planted their plantations with coffee trees. The trees took root well, and the lush blooming of different varieties attracted a large number of pollinators, which carried different varieties of pollen on their wings. The pollinated trees received a whole bunch of new qualities. And as a result of another exuberant mixture, this unusual sort of coffee arose.

The name he received at the place of his discovery in Brazil near the city of Maragogyhip. But to maintain the growth of this variety in its pure form is very difficult, since the mara-gojip is incredibly capricious and whimsical to the growing conditions. Any, even slight change in climate or weather conditions leads to a reduction, and even death of the entire crop. Therefore, it is not possible to obtain consistently high and constant yield from these trees. All this leads to a significant increase in the cost of the product.

In modern times, due to capriciousness, many manufacturers reduce the area of ​​maragodzhipa in favor of less demanding varieties.

Maragogype coffee does not grow throughout Latin America, but only in some of its countries: Nicaragua, Brazil, Mexico, Colombia and Guatemala. Small plantations can be found even in Costa Rica, El Salvador and Cuba. Due to the fact that the natural conditions are quite different in these countries, the taste of the drink, obtained from the grains of different countries, differ from each other.

Consider how the properties of Maragogype coffee grown in these countries change.

A distinctive feature of the maragodgipa from Nicaragua is the largest size of coffee beans. It is 3.5-4 times the standard grain.From this we can conclude that the conditions for growth are the most favorable. The taste of Nicaraguan coffee is just great. The characteristic wine sourness and soft floral aroma are the hallmark of the local maragodzhipa.

The local variety differs from the others in its very low caffeine content, due to which it is allowed even with high blood pressure.

Guatemalan Maragodgip is valued throughout the world and is considered to be the best in its taste properties. Growing and selling this variety for many years is the main source of replenishment of the treasury of Guatemala.

Unlike other countries, coffee trees are planted on the slopes of extinct volcanoes at an altitude of 1500-2000 meters above sea level. Volcanic rocks have a very rich mineralogical composition, which is actively absorbed and fills the fruits of coffee trees with original and wonderful taste.

Volcanic slopes are carefully hidden under a dense rainforest that saves coffee plantations from the scorching sun and dryness. Local farmers are very sensitive to this variety, so take care of each tree and do not chase the breeding of new varieties, and protect their national heritage. All these factors have led to the fact that the yields of maragodzhipa in Guatemala are the biggest, and the taste of the drink is the richest.

However, growth on the slopes of volcanoes has a certain disadvantage. This is the probability of awakening the elements. Once such a disaster has already happened in 1902, when the Santa Maria volcano awoke and covered more than 300 thousand hectares of territory with ashes and lava. Of course, all the trees in this square died. But Guatemalans were able to save a rare variety and again bring its breeding to the global scale.

The taste is exquisitely mixed volcanic bitterness, chocolate notes, aromas of local colors and characteristic sourness in the aftertaste.

Mexicans do not have such extensive plantations as in Guatemala or Nicaragua. Maragodzhip is grown only in the southern part of the mountain elevations at about 1500 meters above sea level. Locals call their maragodgip liquidambar and consider it the best.

The taste of the Mexican drink is softer, has a delicate creamy-nutty shade. Chocolate flavor and sourness is preserved, but the flavor is less pronounced than that of coffee from Guatemala or Nicaragua.

In this country, the cultivation of Maragodzhip was almost abandoned, explaining that by low yields and too much capriciousness of the crop. The coffee, which is brewed from local raw materials, does not have such a rich palette of taste and aroma, and is very similar to Mexican, only the sourness is even more pronounced, and the chocolate hue is almost not felt. The caffeine content is also low, so invigorating properties are reduced.

Almost only one maragodzhip is grown here. Colombian coffee has a surprisingly pleasant taste with a pronounced bitterness and stunning vanilla aroma.

In these countries, the cultivation of varieties maragodzhip has a not so extensive scope. But climatic conditions contribute to the saturation of coffee beans with beneficial substances and aromas. The drink obtained from the products of any of these countries is distinguished by strong taste, pronounced bitterness, delicate vanilla-flower aromas. Chocolate notes and fruit shades invariably enrich the already incomparable taste properties of an invigorating drink.

The taste and quality of the drink is directly dependent on the method of preparation, so before making coffee, it is better to get acquainted with the cooking tips.This will help to fully reveal all the flavors.

Very convenient device for brewing coffee quickly. Captivates with its simplicity and speed of cooking. But in the case of maragodzhipom this property is not necessary. Since the boiling water in the French press cools down very quickly, the coffee beans do not have time to fully brew and give all their essential oils to the drink. The taste will be poor, and coffee - liquid.

In this case, the brewing process is longer, but not enough for a coffee maragodzhip. This method should be used if you do not like too strong and rich coffee.

The peculiarity of coffee making in the Turk consists in gradual heating, because of which the essential oils completely flow into the drink, and the taste becomes rich and rich.

This device was created in order to fully extract all the nutrients from the grains. Freshly roasted coffee in the cooking process fully reveals the taste of the beans and transfers it to the drink. Drinking maragodzhip cooked in a coffee machine, it is a pleasure.

According to reviews of those who have tasted this drink, a pleasant wine aftertaste and unusual sourness make you try it again and again. A fruity floral scent makes the drink even more attractive. Every coffee connoisseur is required to try this rare variety of coffee. You may like it or not, but it will not leave anyone indifferent for sure.

Review of Mexican coffee Maragodgip, see the following video.