Arabica
Maragogipe
Also known as: Elephant Bean, Maragogype
Maragogipe ( pronounced mara-go-ZHEE-pey) is a natural mutation of Typica , first discovered in Brazil. It is known for its exceptionally large beans, which have earned it the nickname 'elephant bean. ' Maragogipe produces a distinctive, complex cup and is grown primarily in Central America and Mexico .
Key Takeaways
- Maragogipe is known as the 'elephant bean' due to its exceptionally large bean size.
- Maragogipe was discovered near the town of Maragogipe in Bahia, Brazil, in 1870.
- Maragogipe is a natural mutation of Typica, not a separate variety or species.
- Maragogipe is a parent of the Pacamara hybrid, crossed with Pacas in El Salvador.
Maragogipe ( pronounced mara-go-ZHEE-pey) is a natural mutation of Typica , first discovered in Brazil. It is known for its exceptionally large beans, which have earned it the nickname 'elephant bean. ' Maragogipe produces a distinctive, complex cup and is grown primarily in Central America and Mexico .
Maragogipe (pronounced mara-go-ZHEE-pey) is a natural mutation of Typica, first discovered in Brazil. It is known for its exceptionally large beans, which have earned it the nickname 'elephant bean.' Maragogipe produces a distinctive, complex cup and is grown primarily in Central America and Mexico.
Origin
Discovered near Maragogipe, Bahia, Brazil, in 1870. Natural mutation of Typica.
History
Maragogipe was first discovered near the town of Maragogipe in Bahia, Brazil, in 1870. It is a natural mutation of Typica, characterized by its exceptionally large beans and leaves. Maragogipe was introduced to Central America in the late 19th and early 20th centuries, where it found favorable growing conditions, particularly in Mexico, Guatemala, and Nicaragua. The variety's large beans and distinctive cup made it popular, though its low yield limited commercial adoption. Maragogipe is a parent of the Pacamara hybrid.
Discovery
Discovered near the town of Maragogipe in Bahia, Brazil, in 1870.
Genetics and Lineage
Maragogipe is a natural mutation of Typica, belonging to the Typica genetic group. The mutation affects bean size, leaf size, and growth habit, producing a distinctly different plant while retaining Typica's genetic identity.
Parent Varieties
Hybrid Status: Not a hybrid. Maragogipe is a natural mutation of Typica. It is a parent of the Pacamara hybrid (crossed with Pacas).
Growth Characteristics
Maragogipe is a tall tree with very large leaves and exceptionally large beans. It has bronze-tipped young leaves, typical of Typica lineage. The tree is vigorous but low-yielding.
Tree Size: Tall (3 to 4 meters at maturity)
Yield: Low. Maragogipe produces fewer cherries than Typica, and its large beans mean fewer beans per kilogram of cherry. This low yield limits its commercial viability.
Disease Resistance: Low. Like Typica, Maragogipe is susceptible to coffee leaf rust and most major pests.
Climate and Growing Conditions
Maragogipe thrives in Central American highland conditions at elevations of 1,000 to 1,700 meters. It requires shade, well-distributed rainfall, and fertile, well-drained soils.
Climate Preferences: Tropical highland climate. Optimal temperatures 16 to 24 degrees Celsius.
Rainfall: 1,500 to 2,000mm annually, well-distributed.
Elevation Range: 1,000-1,700 meters
Processing Compatibility
Maragogipe is excellent with all processing methods. Washed processing highlights its clean acidity; natural processing enhances sweetness and body. The large bean size requires longer fermentation and drying times.
Roasting Behavior
Maragogipe beans are very large and less dense than typical Arabica, requiring careful roasting. The large bean size means longer development times are needed for even roasting. Light to medium roasts best preserve complexity.
Cup Profile
Maragogipe is known for its complex, smooth, and distinctive cup. It has bright acidity, a medium to full body, and notes of chocolate, citrus, floral, and...
Acidity
Bright and elegant, similar to Typica.
Sweetness
High, with chocolate and caramel sweetness.
Body
Medium to full, smooth and creamy.
Professional Cupping Notes
Maragogipe lots can score 85 to 89 points in SCA cupping. It is valued for its unique character and historical significance.
Common Defects
- •Large bean size can lead to uneven roasting
- •Susceptible to coffee leaf rust
- •Low yield limits commercial viability
Brewing Recommendations
Maragogipe excels as pour over and filtered coffee. Recommended brewing temperature: 90 to 95 degrees Celsius.
Countries Where Grown
Notable Farms
Interesting Facts
- •Maragogipe is known as the 'elephant bean' due to its exceptionally large bean size.
- •Maragogipe was discovered near the town of Maragogipe in Bahia, Brazil, in 1870.
- •Maragogipe is a natural mutation of Typica, not a separate variety or species.
- •Maragogipe is a parent of the Pacamara hybrid, crossed with Pacas in El Salvador.
Frequently Asked Questions
Sources
- •World Coffee Research
- •Specialty Coffee Association
Related Varieties
Arabica Coffee Varieties: Origin, Flavor & Genetics
Arabica is known for its complex, aromatic, and nuanced flavor. It generally has higher acidity, lighter body, and more aromatic complexity than Robusta. Notes range from floral and citrus (highland African) to chocolate and caramel (Central and South American). Sweetness is generally high, with clean, balanced cups being the hallmark of quality Arabica.
ArabicaBourbon
Sweet, complex, and balanced. Known for a pronounced sweetness, deep fruit notes (berry, stone fruit), and bright but rounded acidity. Body is medium to full with a smooth, creamy mouthfeel. Among the most sought-after cup profiles in specialty coffee.
ArabicaMaracaturra
Maracaturra produces a complex, intense cup with bright acidity, full body, and notes of chocolate, citrus, floral, and sometimes savory or herbal notes. The...
ArabicaPacamara
Pacamara is known for its complex, intense, and sometimes polarizing flavor. It has bright acidity, a full body, and distinctive notes of chocolate, floral, citrus, and sometimes savory or herbal notes. The cup is bold, complex, and unique, unlike any other Arabica variety.
ArabicaTypica
Clean, sweet, and delicate. Known for floral aromatics, bright citric acidity, and a silky, tea-like body. Typically exhibits notes of citrus, jasmine, honey, and stone fruit. Among the most complex and elegant cup profiles of all Arabica varieties.
Related Encyclopedia Entries
Acidity
In coffee tasting, acidity refers to the bright, vibrant, and often fruity quality that gives coffee its liveliness and structure. Unlike the negative connotation of acidity in everyday language, coffee acidity is a desirable characteristic when balanced. It is perceived as a pleasant tartness or brightness on the palate, similar to the acidity in wine or fruit.
Origins & GeographyCoffea Arabica: The Specialty Coffee Species Explained
Arabica coffee (Coffea arabica) is a species of coffee plant native to the highland forests of Ethiopia and South Sudan. It is the most widely cultivated coffee species worldwide, accounting for approximately 60 to 70 percent of global coffee production. Arabica is prized for its complex flavor, refined acidity, and aromatic diversity, producing notes ranging from floral and citrus to chocolate and caramel depending on origin, variety, and processing.
Coffee ScienceCoffee Leaf Rust
Hemileia vastatrix belongs to the order Pucciniales and is an obligate biotrophic fungus, meaning it requires living host tissue to survive. The infection cycle begins when urediniospores are deposited on the abaxial (underside) surface of the coffee leaf, typically via wind or rain splash. Germination occurs only in the presence of free water—such as dew or rainfall—within a temperature range of 15°C to 28°C. Upon germination, the fungus enters the leaf through the stomata and establishes a mycelium that colonizes the internal tissue. The visual manifestation of the disease begins as small, chlorotic spots that expand into characteristic orange, powdery pustules. These pustules contain thousands of spores capable of further infection. The physiological impact includes a rapid reduction in photosynthetic capacity and the eventual abscission of the leaf. Severe cases lead to 'dieback,' where the plant's branches wither due to carbohydrate depletion, often resulting in the death of the tree or a total loss of the following year's crop.
Coffee ScienceExtraction
Extraction is the process of dissolving soluble compounds from ground coffee into water, producing the beverage we know as coffee. During extraction, water pulls acids, sugars, lipids, carbohydrates, and melanoidins from the coffee grounds in a sequence that shapes flavor, body, and aroma.
Varietals & CultivarsMaragogype Coffee Variety
Maragogype is the famous 'elephant bean' coffee — a spontaneous Typica mutation producing oversized beans with delicate, smooth, floral flavors from Bahia, Brazil.
Coffee CultureSpecialty Coffee
The classification process necessitates precise environment control. During the grading phase, the coffee is roasted within 24 hours of cupping and allowed to rest for at least eight hours. The roast level must fall within the light to medium range, specifically between 55 and 65 on the Agtron scale. Cupping involves a standard ratio of 8.25 grams of coffee per 150 milliliters of water, with water temperatures maintained between 92.2°C and 94.4°C (198°F to 202°F). This protocol ensures that the inherent characteristics of the bean—such as the phosphoric acidity typical of Kenyan origins or the stone fruit notes of Colombian Caturra—are evaluated without the interference of roast-induced flavors.
Related Book Chapters
- •Chapter 4: Varietals & Cultivars
- •Chapter 2: Coffee Origins
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Keith E. Lyons
Author, Researcher & Coffee Educator
Keith E. Lyons is the author of The Complete World of Coffee and the publisher behind Lyons Den Publishing. A licensed trauma therapist turned specialty coffee writer, Keith blends scientific rigor with genuine passion for the craft of coffee.
Last Reviewed
August 5, 2026
Sources & References
(2)Claims are cited to verifiable sources. Peer-reviewed research is marked.
- 1World Coffee Research
- 2Specialty Coffee Association
Authoritative References
Editorial Standards
- • Fact-checked against peer-reviewed coffee science research and industry standards.
- • Reviewed by the author with documented sources for every factual claim.
- • Updated regularly; the "Last Reviewed" date reflects the most recent verification.
- • Corrections are made promptly when new research or evidence emerges.
Our editorial process prioritizes accuracy, scientific rigor, and practical relevance for coffee enthusiasts and professionals alike.
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Maragogype Coffee Variety
Maragogype is the famous 'elephant bean' coffee — a spontaneous Typica mutation producing oversized beans with delicate, smooth, floral flavors from Bahia, Brazil.
Typica Coffee Variety
Typica is the foundational arabica variety from which nearly all cultivated coffee descends. Originating in Ethiopia and Yemen, then carried to Java and the Americas, its tall trees and elongated cherries produce a clean, sweet, delicately floral cup that defined specialty coffee's earliest standards.
Pacamara Coffee Variety
Pacamara is an El Salvadoran cross between Pacas and Maragogype known for its large bean size and extraordinary complex, savory-sweet cup profile.
Maracaturra Coffee Variety
Maracaturra is a hybrid of Maragogype and Caturra producing large beans with intense tropical fruit and floral flavors, primarily grown in Nicaragua.