What are Malaggippe coffee beans? Why are there so few beans on the market?

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Nicaraguan coffee is not well known in Taiwan these years, except for the traditional high-altitude typical tree species such as Maragogype and Java tree beans, which are rarely mentioned by coffee lovers.

In fact, the growing conditions of Nicaraguan coffee are not inferior to those of Central American countries. Shaded coffee grown at high altitudes has a round, balanced taste and less sharp acidity. Together with neighboring Honduras to the north, it has become another coffee trend in Central America in the past year or two. Annual exports amount to US $200 million. 33, 000 families in the country are engaged in coffee production and provide about 200000 jobs. Most of the fine coffee beans come from the central Jinotega and Matagalpa regions. In recent years, coffee trees are mainly catarra, with some typical and bourbon, and so on. Excellent Nicaraguan coffee will be printed on the bean bag (S.H.G) to represent coffee beans produced at high altitude.

In the early years, most coffee was purchased by large coffee merchants and farms, and there were few separate small coffee farms and cooperatives. In recent years, Nicaragua has improved the quality of roads and coffee cup test competitions and other incentives, so that many farmers with vision and ideals are committed to the improvement of coffee quality. Coupled with the long-term funding of the Fair Trade Association (F.T) and the Organic Agriculture improvement Association (O.C.I.A) for the construction of basic production facilities and tutoring in planting technology, more and more small coffee estates and coffee cooperatives have gradually established their own farms around the world. Coffee is mostly harvested from December to March and will be sold in the market from April to July.

This kind of beans are seldom seen on the market.

Rare quantity and high price have always been the fate of boutique coffee beans. Compared with the giant elephant beans with less output than other varieties, it is self-evident that the price of its high-quality beans is high. As the saying goes, there are a lot of good things, and the following is worth taking a look at the reaction from the actual visit to the market.

Raw beans are expensive: water can carry a boat and overturn it. The unique conditions of giant elephant beans include that too high trees are not easy to harvest and too large fruits are not easy to wash (refer to the overview of fine (top) coffee), resulting in low willingness of coffee farmers to grow. Thus, the output is scarce and the material is precious.

Baking is not easy: big beans are an extremely severe test for the quality of the roaster and the roaster's skills. With a little carelessness, the baked beans are either raw or overcooked. What is even more frightening is that the baking is uneven, both raw and cooked.

Misconception: the shortcomings of beans mentioned in many coffee books and teaching materials. Although the beans are beautiful, the contents are thin, the flavor is insipid, and so on. Indeed, in the early days and even today, bean merchants introduced consumers who valued the appearance of beans because of the beautiful size of elephant beans. Unfortunately, as a result of cost considerations, most of the low-altitude elephant beans were introduced. Just in line with coffee storytellers and the owners of bakeries and cafes, such as beans are not good beans.

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