Elephant bean Maragogype introduces how elephant beans bake Tibica mutant beans

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Elephant beans (Maragogype): beans are at least three times larger than the average Arabica, making it the largest in the world, hence the name. Elephant beans, the most well-known variety of Tibica beans, were first discovered in the Maragogype region of Bahia in northeastern Brazil in 1870. The high-quality bean industry is often called the birthplace of Malago Gibbs, commonly known as elephant beans. Mexico, Guatemala, Colombia and Dominica have a small amount of cultivation. Elephant beans are very suitable for the low altitude area of 700 to 800 meters, but the flavor is not distinctive, and even has a fishy smell. Elephant beans above 1000 meters above sea level have a slightly better flavor, soft sour taste and sweet fragrance.

Elephant beans are big, but they belong to soft beans. Most people have a bad impression of it, but in fact, the elephant beans at higher elevations have a special flavor and soft fragrance (due to the low fruit yield at high altitudes and the concentration of nutrients), but the production capacity is very low, which is not in line with economic benefits. in addition, the large fruit is not easy to wash or semi-washed, so coffee farmers are not willing to plant high-yielding Kaddura or Kaduai one after another. When baking elephant beans, due to the large and low density of the beans, it is appropriate to bake them over low heat if they are baked in a traditional semi-direct fire style; if they are roasted with hot air, they should be roasted in a small amount, lest the coffee beans cannot be blown by the hot air and the black focus can not appear.