Unpopular coffee bean-Malakadura | Malakadura with large particles of complex flavor

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In Arabica coffee, there are hundreds of what we call variants, which have unique qualities in flavor, size, color, productivity and disease resistance. Maracadura (Maracaturra) is a cross between Kaddura, famous for its productivity and balanced flavor, and "elephant beans" (Malago Rippi), which is famous for its high-quality coffee, and is commonly found in coffee-producing areas of Nicaragua and El Salvador.

Elephant beans (Maragogype, also known as Marago Gippe), with soft texture and super-large particles, are the largest in the world. In 1870, they were first discovered in the Maragogype producing area of Bahia in northeastern Brazil, hence the name. The flavor of elephant bean is relatively light, but it can have a better flavor above 1000 meters, and it is suitable for moderate baking and not suitable for deep baking.

Kaddura (Caturra), a natural variety of Arabica variety bourbon, was discovered in Brazil in 1937. It has high yield, high quality and resistance to leaf rust, but the planting cost is also high. Although found in Brazil, Kaddura is not suitable for growing in Brazil, so it is not planted on a large scale in Brazil, but is popular in Central and South America, such as Colombia, Costa Rica and Nicaragua. Kaddura is planted on a large scale.

When Marago Gippe crossed with Kaddura, the bean with complex flavor and large granules-Maraka Dula (Maracaturra) was born.

Some coffee beans are naturally endowed with higher alcohol thickness. Like the front street coffee Maraka Dula Maracaturra of Nicaragua (Malakadura: elephant bean Maragogype and Katula Caturra hybrid, the particle size is similar to the elephant bean, the maximum can grow to 22 mesh) it has the flavor of orange, has the flavor of sweet almonds after cooling, has a sense of caramel, and feels round and full of mellow thickness in the mouth.

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