Coffee Encyclopedia: an introduction to the world's giant coffee beans

Although all kinds of raw coffee from all over the world have their own taste, they are almost the same size, whether they are Robbins or Arabica beans. However, giant coffee beans (Elephant bean) are an exception, which is three times or more larger than other coffee beans. The taxonomic name of this giant coffee bean is Maragogype, which comes from Malagoripi County in the state of Bahia, Brazil. The taxonomic status of giant coffee beans, a hybrid of Arabica coffee, was first established in the county in 1870. After the taxonomic status was determined and separated from other populations, giant coffee beans were cultivated rapidly and brought better economic benefits. This kind of coffee was grown in the English town of Kew in 1883 and is said to be growing well. France was the early market for the coffee beans, while in pre-World War I Germany, giant coffee beans were the only coffee consumed by the royal family.

Although only Guatemala (Guatemala), Mexico (Mexico), Nicaragua (Nicaragua), Honduras (Honduras), El Salvador (El Salvador), Brazil (Brazil) and Zaire (Zaire) now produce Marago Rippe coffee, it used to be grown in coffee-producing areas around the world. The best giant coffee beans grow only in Mexico and Guatemala, while high-quality Zaire coffee is increasingly rare. In fact, global coffee production has fallen from its peak in the first two decades of this century.

In terms of taste, many people find it admirable to have a cup of coffee made with Mexican or Guatemalan coffee powder. Moderate taste, no bitterness, slightly sour, if you add a little fruit spice, the taste will be better, and it tastes smooth and smooth.