Elephant beans (Maragogype): the bean body is at least three times larger than the average Arabica and is the largest in the world.

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There are many varieties of coffee beans. We often see that one side is flat and there is a crack on it. This is the side where the two seeds in the coffee fruit are close to each other. This kind of normal bean is called flat bean. Some coffee fruits contain only one seed, which alone occupies the inner space of the whole coffee fruit. This kind of bean is called round bean, but they are almost the same size, but our protagonist today-elephant bean is an anomaly, it is the largest coffee bean in the world, at least 3 times bigger than ordinary coffee beans, so some people call it giant beans.

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 beans in Tibica, were first discovered in the Maragogype region of Bahia in northeastern Brazil in ○ in 187. 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 number of plants. Elephant beans are very suitable for the low altitude area of 700m to 800m, but the flavor is dull, undistinctive, and even has a fishy smell. It is appropriate to choose a slightly higher altitude above 1000 meters, with a better flavor, mild sour taste and sweet fragrance.

Although the size of elephant beans is large, they are 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 (because the fruit at high altitude is less fruiting and nutrients are more concentrated), but the production capacity is very low and the economic benefits are not enough. in addition, the large fruit is not easy to wash or semi-washed, so the 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 use low heat if they are baked in a traditional semi-direct fire style; if they are baked in hot air, they must be baked in a small amount, lest the hot air can not blow the elephant beans, unable to tumble and appear black focus.

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