MAGNOLIA
WHAT IS THE FUTURE OF COFFEE:
Magnolia is my love letter to espresso. It is our new school espresso that delights in those surprisingly fruity shots with bright and sparkling acidity. It always seeks out sweetness paired with fun floral notes and bright acidity. It is all the best aspects of modern espresso and works to remind me that the possibilities for a good cup are endless when we forever seek coffees that are in bloom.
Ronar Pusma Martinez has worked in coffee since he was 15 and now runs his 3 acre La Chonta farm. It sits on the outer edge of the scenic Tabaconas Namballe National Sanctuary. While he focuses mainly on coffee, he inter-plants bananas and yucca, as well as relying on Albizia and Pacay trees for shade. As you can likely guess, he encourages a rich ecosystem and the name "La Chonta” is actually a reference to the many plants which dot the farm.
I have always been such a huge fan of Peruvian coffees and with the vivid florals and deep fruity sweetness, they are such a perfect fit for Magnolia. Ronar Pusma Martinez's coffee opens up with a wonderful array of lilac and honeysuckle aromatics that perfectly compliment its concord grape acidity. There is a nice caramel or toffee backing that carries the cup through to a light blackberry and Saskatoon berry finish. Nice and bright as an espresso but also takes milk well with all its cooked sugar over berry notes.
For espresso, use a 1:2.5 to 1:2.3 ratio in 31-35 seconds.
Light-Medium.
Sweet & Floral with Concord Grape, Blackberry & Caramel Sauce.
REGION:
Namballe, San Ignacio, Cajamarca.
FARM:
La Chonta.
VARIETY:
Catimor & Caturra.
ELEVATION:
1503m.
PROCESS:
Fully Washed.
IMPORTER:
Aleco at Red Fox.
FOB PRICING:
$11.03 USD per Kilogram.
(This is the price before transport costs including shipping, brokerage, etc.)
YEARS PARTNERED:
This our first harvest from Ronar Pusma Martinez.