Espresso Magic

Primary Flavors: Bittersweet chocolate ganache, caramelized panela, toasted hazelnut brittle, and mild walnut skin, touch of warm cedar

Fruit Accents: dark plum, dried fig, and a soft baked-apple lift with subtle, rounded stone-fruit acidity

Body & Texture: Velvety and syrupy with dense, resilient golden-fawn crema

Aftertaste: Toasted almond, cocoa nib, gentle malt, and a warm, lingering brown sugar sweetness

RECOMMENDED BREWING GUIDELINES

• Espresso: Ratio 1:2 (18g in, 36g out) in 27–30 seconds, water 198°F–200°F

• AeroPress: Ratio 1:13, water 195°F–198°F

• Moka Pot / French Press: Ratio 1:15, water 200°F

• Pour Over / Drip: Ratio 1:16, water 198°F–201°F  

Why the name?

Espresso Magic earns its name from that wild complexity: high-altitude Andean plum sweetness clashing head-on with molten dark chocolate and an absurdly thick crema that feels like pure alchemy in your cup.

• Region / Origin: Buesaco, Nariño, Colombia (82%) & Chikmagalur, Karnataka, India (18%)

• Producer: Productores de Buesaco & Gemberly Estate

• Process: Fully Washed Arabica / Washed Specialty Robusta

• Cultivars: Caturra, Castillo, Colombia, Typica (Arabica) & Selection 274 / Congensis Hybrid (Robusta)

• Elevation: 1,800 to 2,100 MASL (Colombia) / 950 to 1,050 MASL (India)

• Roast Level: Medium-Dark (Full City+ / 22.1% DTR)

• Bag Size: 12oz bag (340 grams)

• Roast Date: Roasted to order if not readily available