Cafés El Magnífico

Medium-dark espresso blend named for the Argentería flagship, which opened in January 1989. Composition varies seasonally to keep flavor consistent; built for intense espresso or stovetop moka brewing with low acidity and heavy body. Source: cafeselmagnifico.com.

Dried Fruit · Chocolate · Spices

A collective brand from 37 small farming communities in Tarqui (3,305 hectares combined), each farm hand-processing its own coffee — air-tank fermentation for roughly 24 hours followed by 15–20 days of sun-drying. Source: cafeselmagnifico.com.

Sweet · Almond · Molasses

From Finca El Centro, run by fourth-generation producers Juan Ramón Alvarado and Natalia Montero, who invested in their own cupping lab and in-house roastery. Cup of Excellence winner in 2012, placing top-three from 2013–2016. Source: cafeselmagnifico.com.

Sweet · Apricot · Honey

Decaffeinated by Descafecol using naturally-derived Ethyl Acetate and high-mountain spring water to gently strip caffeine while preserving the bean's structure. Source: cafeselmagnifico.com.

Sweet · Sweet Spices · Dark Chocolate

5th place in El Salvador's 2025 Cup of Excellence (88.88 points), from Finca Miramar on volcanic slopes at 1,650–1,700masl. Hand-harvested cherries dry on clay patios for 15 days, then rest a month before milling. Source: cafeselmagnifico.com.

Sweet · Date · Chestnut · Quince

A washed lot from around 2,500 small-scale growers in Bensa, hand-selected and dried 11–15 days on African raised beds down to 12% moisture. Source: cafeselmagnifico.com.

Dried Fruit · Praline · Orange Blossom

From the Mikiyas Bogale washing station in Yirgacheffe, inherited in 2020 and producing around 300 bags a year from small-scale neighboring farmers. Sun-dried on raised beds for 15–20 days. Source: cafeselmagnifico.com.

Floral · Honey · Peach

From Mustefa Abakeno's roughly 18-hectare farm and Beshasha washing station, which also processes coffee for neighboring smallholders. An agronomist joined the operation in 2021 to strengthen quality control. Source: cafeselmagnifico.com.

Fruity · Vanilla · White Flower

A rounded, integrated-acidity blend offered across omni, filter and espresso roast profiles. Source: cafeselmagnifico.com.

Fruity · Panela · Sweet Spices

A selection from multiple small producers in Jalapa, centrally wet-milled with 24-hour dry fermentation and 7 days of patio drying down to 11% humidity. Source: cafeselmagnifico.com.

Sweet · Milk Chocolate · Panela · Hazelnut

From Finca El Terrerito, run by fifth-generation producer Adelmo López, whose family also funds local school, clinic and clean-water projects. Source: cafeselmagnifico.com.

Fruited · Brown Sugar · Pomegranate

From Finca El Plátano, run by second-generation producer and certified Q-Grader Marisol Ramírez Serrano — 12-hour wet fermentation followed by patio drying to 11% humidity. Source: cafeselmagnifico.com.

Chocolate · Spices · Butter

From the Rainforest Alliance–certified Finca Montesol (est. 1998, Familia Rosales Mejía), 149 hectares with 112 under coffee. Beds dry 8–10 days, then rest two months before milling. Source: cafeselmagnifico.com.

Chocolate · Nuts · Maple Syrup

A collaborative lot from four small-scale Cajamarca producers — Juver Santacruz Díaz, Carlos Vega Vásquez, Osvaldo Rojas Vásquez and Celso Carrasco — named for the region's carnival celebrations. Source: cafeselmagnifico.com.

Chocolate · Almond · Lemon Cream

A roast profile engineered specifically for super-automatic espresso machines, favoring solubility for a silky, persistent crema without requiring barista skill. Source: cafeselmagnifico.com.

Sweet · Chocolate · Dried Fruit

A Guatemalan-based blend offered across filter, omni and espresso roast profiles with adjustable body. Source: cafeselmagnifico.com.

Chocolate · Sweet · Dried Fruit