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.
The Konga Amederaro Washing Station collects cherries from roughly 1890 farmers around Konga village. Plots in the area are small and colloquially known as ‘garden coffee’, because it is intercropped with other subsistence plants. At the station, cherries are carefully hand sorted and floated to separate the top lots. They are known for uncompromising standards in processing, which has resulted in multiple cup of excellence awards.
It might be getting frosty outside but the smells of spring live on in this wonderful Yirgacheffe! The aromatics are intensely floral with lilac and honeysuckle notes over wonderful honeyed sugar flavours. The cup has a surprisingly heavy body that works well with the blueberry cobbler meets nectarine fruit acidity. The finish lingers with all types of nice citrus flavours, think lemon square or key lime pie. As an espresso shot, it is a bouquet of flowers with bright clean stonefruit but with milk you will pick up more of those heavy flavours of cooked berries and honey.
For espresso, use a 1:2.5 to 1:2.3 ratio in 31-35 seconds.
Light-Medium.
Sweet & Floral with Wildflower Honey, Nectarine & Lemon Square.
REGION:
Konga village, Yirgacheffe.
FARM:
1890 Smallholder Farms Contributing to Konga Amederana.
VARIETY:
74110, 74112 & 74165.
ELEVATION:
1800-2200m.
PROCESS:
Fully Washed.
IMPORTER:
Rachel at Covoya.
FOB PRICING:
$10.52 USD per Kilogram.
(This is the price before transport costs including shipping, brokerage, etc.)
YEARS PARTNERED:
This our first harvest from Konga Amederano.