“Anomalies: Maragogipe (Elephant Beans)
Maragogipe (also called elephant bean) is a variety of arabica that produces an extremely large, rather porous bean. It is a mutant that spontaneously appeared in Brazil, almost as though the giant of Latin-America thought regular beans were too puny and produced something in its own image. It was first discovered growing near the town of Maragogipe, in the northeastern state of Bahia. Subsequently it has been carried elsewhere in Latin America and generally adopts the flavor characteristics of the soil to which it has been transplanted.

Opinions differ about the special qualities of the Maragogipe. William H. Ukers, one of the world’s great authorities on coffee, found it tasted “woody and disagreeable” in 1928. Others have called it the finest coffee known and claim it has a heavier body than a comparable arabica coffee from the same region. Current opinion, which I share, is that it produces a thinner and less acidy cup than other traditional arabica varieties grown under the same conditions. This weakness in the cup coupled with low productivity has discouraged farmers from replanting Maragogipe, and it has become a rather rare, difficult-to-find coffee. Most Maragogipes sold in North America are grown in Mexico, Nicaragua, or Guatemala. Those from Chiapas, Mexico, and the Coban district of Guatemala have the best reputation.

Maragogipe is a romantic’s coffee curiosity, and deserves respect on that ground alone. An alternative for those aficionados who have trouble finding a Maragogipe, or who want a dramatically large bean with more consistent cup quality, might try the pacamara variety, a large-bean Maragogipe hybrid grown in El Salvador on Los Ausoles and Larin estates and impressively soft and full in the cup.”

This Los Angeles micro lot has a lot of molasses and muscavado sugar in the dry fragrance of the City+ roast, with maple and hickory aspects. The wet aroma has praline nut tones, with butter and honey as well. The aromatics turn toward a bittersweetness at Full City+. On the break, there are more spices, and the lighter roast has dried apricots. The cup is very unique and changes greatly as the cup goes from hot to cool. Lighter roast levels have a curious pine-like note, resinous, sweet, and spiced. As it cools down a dark grape sweetness emerges, along with a tart note of cranberry. The body is heavy and mouth-coating. Darker roasts were our favorites, and have honey, chocolate cake and walnuts. These darker roasts make a nice SO espresso or backbone for an espresso blend. This is a very approachable cup and is a nice option as our coffees from Central America begin to taper off.”

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Information about the farm and the coffee

Cultivation
Grown on hills, between 1,000 a 1,200 meters above sea level, cultivation is manually done with low levels of pesticides and chemical fertilizers. Organic fertilizers guarantee a high-quality coffee.

Harvest
The harvesting of Santa Lucia coffee is selective and hand-made. Only ripe coffee cherries are picked and sent to the washing process.

Variety
100% Arabica

Beans Size
Peneiras 17, 18 e 19

Body
Embodied with low acidity, and very creamy, characteristics of the region.

After-taste
Prolonged and unique.

Watch Friday Arts for April 2013 on PBS. See more from Friday Arts.

Peregrine Coffee featured on Foobooz.

Excellent infographic of Philadelphia Coffee roasters.

Exciting new-crop beans in from El Salvador, Kenya, Ethiopia, Bolivia, Colombia, India, Brazil and Guatemala. All small lots, very limited quantities.

Click here to shop and use discount code MAR13 at checkout.

Discount is valid on in-stock beans and the coffee club. Expires March 8, 2013.

single estate – el salvador siberia estate bourbon
Notes from the importer: “The dry fragrance is beautiful, sweet floral roast notes, ripe orange and red fruits, cane sugar. The wet aroma is sweet: light brown sugar, caramel sauce, sweet ripe citrus, delicate flower blossom scents. One gets cinnamon toast notes along with the soft floral accents. The cup has juicy red apple flavors, hibiscus floralness, like the tea called “Jamaica” (pronounced Ha-my-ka) in Latin countries. It’s sweet, and the aromas persist on the palate; it has what they call “after-nose”. The body is light, but suits the cup character overall. In the finish there is a root beer sweetness as the cup cools.” 250g. Whole Bean. Only $15.

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Valid through February 28, 2013.
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Peregrine Coffee's New Roast Shop