#022 Maragogype
#022 Maragogype
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EDILSAR ORDOÑEZ MAZARIEGOS MARAGOGYPE
Variety: Maragogype
Region: Amatenango de la Frontera, Chiapas, Mexico
Farm: 20 de noviembre, Edilsar Ordoñez Mazariegos
Altitude: 1450 - 1600 masl.
Processing: Black Honey
Harvesting: Every coffee cherry is carefully handpicked at peak ripeness to ensure only the best-quality fruit is selected. This meticulous approach preserves the integrity of the lot and enhances the potential for a complex and flavourful cup.
Resting: After harvesting, the cherries are left to rest for two days in their whole form. This resting period allows the fruit to develop deeper flavours and kickstarts the natural fermentation process, contributing to the coffee’s distinctive characteristics.
Depulping & Fermentation: In the evening, the cherries are depulped, carefully removing the outer skin while leaving a significant amount of mucilage intact. The beans are then transferred to fermentation tanks, where they are stored overnight without water. This anaerobic stage intensifies the coffee’s sweetness and enhances its overall complexity.
Drying: Following fermentation, the coffee undergoes the black honey drying process. The beans, still covered in mucilage, are carefully spread out to dry under controlled conditions. This slow and deliberate drying method helps preserve the coffee’s fruit-forward notes and contributes to a creamy body.
Flavors: Tea-like with a creamy body at the same time.wow. - floral aftertaste. Delicate red fruits like red currant. Hints of spices like pepper.
Description
Description
This coffee is something we do not find on an everyday basis. A super small lot from Chiapas (right on the border to Guatemala). The whole harvest of this lot was 8kg. And on top of that, it is a variety that has been somewhat forgotten: Maragogype. Possibly the biggest beans on the planet to date (fun fact: with a Kinu hand grinder, you have to actively press the biggest ones in since they do not fit naturally). It used to be present on the world stage back in the day and is still known for its exceptional cup qualities. However, it is also highly susceptible to leaf rust and has low yields, which may be why it is such a rare find nowadays.
This Maragogype is processed as a black honey and showcases a tea-like yet creamy body with a floral aftertaste. As it cools, you can detect delicate red fruit characteristics from the processing, though they do not take centre stage. The coffee also has subtle hints of spices like pepper in the aftertaste (which I would usually associate with an unclean finish), but in this case, the finish remains incredibly smooth.
In terms of flavour, we tasted currants and hibiscus.
Sidenote: This coffee does not come from a farm with expensive infrastructure or precise fermentation techniques. We love it not because it surprised us, but because the variety itself shines so beautifully. The delicate creamy body combined with a black tea-like mouthfeel doesn’t make it extraordinary—just an easy-to-drink coffee that is still interesting for variety nerds. Enjoy this one, and thanks to Thomas, who enabled us to showcase this coffee through Red Beetle Coffee Lab
Transparency
Transparency
- This lot is traded directly with Edilsar Ordoñez Mazariegos
- We paid 13€/kg for this lot, 11,70€/kg directly to Edilsar Ordoñez Mazariegos and 1,30€/kg for import and taxes to Germany.
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