The only Coe Cup winner in Nicaragua is the detailed introduction of the variety of Marragoj skin elephant bean.

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Nicaraguan Coffee El Naranjo Dipilto. Orange Fruit Manor (Best of Nicaragua winning Manor | Award record: 2016. No. 1)

Variety: Maragogype

Landowner: Luis Emilio Valladarez Zelaya

Producing area: Nueva Segovia (New Sagovia) City: Dipilto

Grade: Strictly Hard Beans (SHB EP) strict selection of high altitude extremely hard bean AA PREMIUM SPECIALTY GREEN COFFEE

Altitude: 1600 m

Treatment procedure: mountain spring static washing method (Lugar donde nace el agua de manantial en las montana)

Planting area: 22 ha

Cup test report

Dry fragrance: hot milk, power cake, lemon, almond nut, mint, walnut, bamboo fragrant pepper hemp, black sugar, green orange peel, noodle tea, Awatian

Wet fragrance: kumquat, sweet almonds, hazelnuts, light perfume, fresh orange peel, coconut, chocolate, milk

Sipping: like drinking sweet fruit juice, with bright sour aroma, light mint cool sweetness, sweet chocolate, extremely high sweetness, clean flavor, sweet rhyme after entering the throat, strong sweetness after entering the throat, special mountain spring water soaking treatment makes it easier to develop the unique taste of coffee fruit, quietly taste its tea feeling ~ elegant oolong tea as if in a bamboo forest ~

Introduction of Maragogype varieties

The giant elephant beans, which grow above 1500 meters above sea level, are sweet and charming, with strong aroma. In addition to the eye-catching shape, the fruit is full, the bean is hard, and it has a mild classic flavor. It is also the only coffee without sharp acidity in Central America. Therefore, it enjoys the reputation of the Central American Blue Mountain, and its taste is very thick. High altitude plus shade planting method, the fruit ripens for a long time, the result is less, nutrients are concentrated. The flavor develops naturally and completely.

The reason why it is called giant elephant beans, because its volume is 2-3 times the size of ordinary coffee beans, only the volume of Jamaica Blue Mountain No.1 coffee can be comparable; but also because of low production capacity, production is quite rare, long-term Japanese love and rush to buy, its clear taste, excellent aroma and caffeine content is very low, despite the high price is still loved by coffee gluttons.

This manor's giant elephant bean is the only Maragogype that has won the Coe Cup award in Nicaragua.

Mountain spring static water washing method-unique, special treatment steps

The coffee bean curd, which has been treated by the whole water washing stage and is still covered with a sticky pectin layer, is put into the sink and filled with water, changing the clear mountain spring water every 6 hours for a total of 4 times, and soaking and washing the sweet mountain spring water in the deep mountains; the bean is characterized by sweet and sour, rich and varied layers, and increases the treatment time of fermentation, so it develops a special flavor different from the traditional Kenyan water washing.

Create the first Mountain Spring Quartet

After peeling the coffee fruit, it is washed in full water after 12 hours of dry fermentation, and then soaked in pure natural spring water for 24 hours, fermented and then washed, creating a clean and delicate unique taste.

Double washing

After the first stage of full water washing, complete washing, four natural mountain spring water immersion, and then by the second stage of full water washing, thoroughly washed to complete the mountain spring static water washing process.