Kona Maragogype -Kainaliu

Name: Kona Maragogype -Kainaliu
Brand: Paradise Coffee
SKU: marago-4
Price: 58026.0 KRW
Availability: OutOfStock

₩58,026

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Weight 4oz 12oz 5Lb

Grind Whole Bean Auto Drip French Press

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Tasting Notes

Peach, flowers, and honey in the aroma, giving way to Oolong tea, orange and brown sugar in the cup. A powerful big bodied, impressively structured coffee.

Background Info

Maragogype is a Mutant of the Typica variety that produces the largest beans of any Coffee variety. Parent of the better known Pacamara hybrid variety which inherits the Large size and excellent cup quality of Maragogype while also having excellent production. Maragogype is very uncommon in most countries now due to its low productivity.

There are only a handful of farms in Hawaii growing this variety, and most only with a few trees. Ours comes from a farm above 2000ft elevation in Kainaliu, Kona owned by Aloha Hills. More than 10 years ago they accidentally planted a couple of acres of this coffee thinking the seed they had was Typica. The mistake wasn't realized until the trees matured. They showed the coffee to Miguel a decade ago and he was impressed by the quality and encouraged them to keep the field and harvest it separately rather than replant it with Typica. Miguel has been helping them find a home for this special coffee in the years since then.

Kona Maragogype is a coffee we look forward to every year, and consistently among the best washed coffees available from the island.

Processing is simple and traditional. Coffee cherries are pulped in the afternoon, and most of the mucilage is scrubbed off mechanically. The coffee is allowed to ferment without any added water in open tanks over night, rinsed, and then spread out to dry on a covered wooden patio.

Overall rating: 5.0 / 5 from 2 reviews.

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Reviews

Amazing coffee

"Amazing flavors; another great coffee from Paradise. A bit thinner mouthfeel than Paradise's other coffees, but BIG flavor. Initial flavor includes a dark sweetness and slight bitterness similar to black strap molasses. Moderate acidity which turns peachy/stone-fruity in the aftertaste when the cup cools down a bit. Brewed as a pour over, the coffee was a touch finicky, but seemingly easier to brew than a lot of floral-first coffees (like some Ethiopias or geishas). And note: my grinder needed a little bit of coaxing to grind the beans because they are SO BIG (hand grinder with 48mm conical burrs)."

— Ryan A. (5/5)

this was the first, I

"this was the first, I believe, true Hawaiian coffee that I've had. I remembered the taste from my trip to Kona in 04. Even other Island based coffee's didn't remind me of that trip."

— jim a. (5/5)

Q&A

What Is 100% Kona Coffee?

100% Kona coffee refers to coffee grown exclusively in the Kona district of Hawai‘i Island — a small, volcanic region
along the western slopes of Hualālai and Mauna Loa. The combination of mineral-rich soil, afternoon cloud cover, and gentle trade winds produces one of the world’s most distinctive coffee terroirs.

To be labeled “100% Kona Coffee,” every bean must be grown within the Kona district and meet strict Hawai‘i grading quality standards. Kona coffee can be made from different arabica varieties, but Kona Typica — a heirloom lineage — remains the region’s most common and traditional cultivar.

If you’d like to explore more Kona coffees, you can browse the full collection here: Browse the Kona Coffee Collection .

The Paradise Promise

Your coffee is roasted fresh at our Hilo Roastery on Hawai‘i Island, ensuring every bag captures the clarity and sweetness Kona coffee is known for. We roast every Monday, Wednesday, and Fridays, so your order arrives at peak flavor.

Freshness Guaranteed

Our beans are roasted to order and never sit on shelves. You’ll taste the difference in every cup — vibrant, balanced, and free of bitterness.

Processing Innovation

We collaborate directly with Kona growers to produce coffees using advanced fermentation and drying techniques we’ve developed over two decades of research in Hawai‘i.

Kona Coffee FAQs-Roasting, Sourcing, and Shipping

Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.

Kona coffee grows on the volcanic slopes of Hawai‘i Island, where mineral-rich soil, afternoon cloud cover, and slow cherry maturation create a naturally sweet and balanced cup. Our Kona Classic Medium is sourced from high-elevation farms and hand-harvested for clarity, smoothness, and elegant sweetness.
Yes — this roast is Authentic Kona coffee made exclusively from North Kona district-grown coffees, never blended. Our Kona coffees comes from small farms at the highest altitudes in the region.
Medium roasts highlight Kona’s signature profile: gentle sweetness, soft citrus, toasted almond, and milk chocolate. The result is a balanced, approachable cup ideal for everyday brewing.
This coffee shines in pour-over, drip, and French press. Use filtered water just off the boil and a medium grind for maximum clarity and sweetness. If you are looking for a Hawaiian coffee for espresso use we recommend our Hawai‘i Island Blend
Kona is the highest labor cost coffee region in the world. Wages for farm workers here are 15-20x higher than almost all other coffee producing countries. Limited and expensive land, hand-picking, and high production costs create a naturally small supply each year — especially from high-elevation farms like those we partner with.

We roast and fulfill all of our coffee orders in Hilo, Hawai'i.
We roast in small batches using a Diedrich IR12 roasting machine.

We source an array of the top specialty coffees worldwide that appeal to an array of different palates.
If at any point you have difficulty brewing, or just appreciating one of our roasted coffees, no problem. Shoot us an email within 5 days of receiving your coffee and we'll help you find the correct brew settings for your coffee, or give you a credit (minus actual shipping costs) on your next purchase. Yep, we're a Satisfaction Guarantee coffee company!
Please note, our Satisfaction Guarantee only applies to U.S. orders of roasted coffees, and you must contact us within 5 days of receiving the coffees. Credits do not include actual shipping fees, which may be different from posted shipping fees.
We roast and ship on Monday/Wednesday/Friday.

Our commitment to you is to serve exceptional, fresh-roasted coffees. And part of being exceptional means roasting before the flavors inherent in the green bean begin to fade, which happens over time.
Like apples and pumpkins, coffee is a seasonal agricultural product and each country has a different harvesting cycle in which coffees are at their peak. If we were to insist on serving a single origin all year long, the flavors in that coffee would be noticeably better one half of the year over the other. So the reason you no longer see that coffee you loved is because the optimal season has passed. For more on seasonality in coffees, see this blog post here.
Hopefully so. If it was a popular product or we receive customer requests, we will make every attempt to bring it back. However, please note that coffees from a certain producer may not taste the same year after year.
If you loved a coffee and no longer see it listed, shoot us an email and ask us what is similar. We’d be happy to provide a personal recommendation.
We aim for balance and completeness along with differentiation and distinction. You shouldn't need to be a professional coffee taster to tell the coffees a part, so, when we’re selecting coffees, we want them to be distinct from each other.
We avoid ”one-trick pony” type coffees, such as Ethiopians with great aroma but no body or acidity, or coffees with good aroma and acidity but lacking sweetness. These elements, which are often reflections of the growing conditions, are harmonized through good roasting.
And, obviously, defects — even subtle defects — influence our selection. Since we live and work at origin, we’re sensitive to coffee defects like “past crop”, pulpy, and naturals that border on over-ferment. With naturals, we’ll only carry these when great examples are available.
Our perspective on roasting is similar: we seek balance and distinction. To expect that a coffee is “best” when roasted to some pre-determined degree (i.e. only light roasting or only dark roasting) is analogous to thinking that each person would look best in the same outfit, or each coffee should be grown in the same way. We believe it’s our job to discover the roast degree which best highlights outstanding qualities in each coffee.

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