Variety · Nicaragua
Maragogype crossed with Caturra: giant beans on a compact tree. Sweet and floral, and inconsistent like its parent.
Maracaturra crosses Maragogype, the giant-bean Typica mutation, with Caturra, the compact Bourbon dwarf.
Maragogype’s enormous beans on a shorter, more productive tree. The beans are visibly larger than anything except pure Maragogype.
Sweet and floral with a light-to-medium body and gentle acidity. At high altitude it can be excellent; grown lower it is unremarkable.
Like Pacamara, it is genetically unstable, so plantings vary tree to tree. That produces both competition-winning lots and disappointing ones from the same farm.
Large beans need slower profiles so the centre develops before the outside darkens. They also behave unexpectedly in a grinder.
Nicaragua principally, plus Guatemala and Honduras.
Filter at light to medium roast.
The equipment this actually requires — not a shopping list, the shortest route to doing it properly.
60° cone · spiral ribs · 1–4 cups
The most transparent cup you can brew for twenty euros, and the least forgiving. Ceramic holds heat where plastic does not — and the open bottom means your pour, not the dripper, decides the coffee.
Best for: Someone who wants to taste what a single-origin coffee is actually doing.
≈ $25 / £20 / 22 €
64 mm flat burr · filter only · single dose
64 mm flat burrs, near-zero retention and a footprint the size of a mug, built for filter and honest about not doing espresso. For pour-over it is the clearest grind you can buy at this price.
Best for: V60, Chemex, AeroPress and batch brewing, where clarity is the whole point.
≈ $345 / £275 / 300 €
0.9 L · ±1 °C hold · counterbalanced gooseneck
The best-pouring kettle sold, and the hold function matters more than the thermometer. Expensive for boiling water — but if you brew pour-over daily, it is the accessory that most improves the cup.
Best for: Daily pour-over, where flow rate is the variable you are trying to control.
≈ $195 / £165 / 180 €
