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 washed Bourbon Chiroso from Finca Betania in Palestina, Huila, run by third-generation producer Doña María Rodríguez, who inherited the farm from her parents and now works it with her son. Three of its five hectares are coffee, grown under shade trees. Raspberry, white flowers and honey.

Fruity, raspberry, white flowers, honey

Grown and processed by an association of 123 families around Belén de Umbría in Risaralda, started in 2008 by thirty smallholders selling roasted coffee locally and buying cherry since 2016; it runs training and a cupping lab for its community. Sweet, with stone fruit, chocolate and turrón.

Sweet, stone fruit, chocolate, nougat

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

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

A washed lot from the Danche station in Chelbesa, Gedeb, run by SNAP Specialty Coffee (founded in Addis Ababa in 2008 by Negusse). Around 800 smallholders deliver cherry here. Floral, with cherry, jasmine and caramel.

Floral, cherry, jasmine, caramel

Smallholder coffee from Gerse kebele in Yirgacheffe, grown at 1,900-2,200 m on red clay soils and fermented with an infusion of coffee cascara. Sweet and buttery with pine nuts and white flowers.

Sweet, butter, pine nuts, white flowers

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 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

A washed lot from Armin's Finca Vista Hermosa in San Antonio Huista, Huehuetenango, land he inherited from his parents and has expanded plot by plot; the farm is named for its views down the mountainside. Sweet, with vanilla and nutmeg.

Sweet, vanilla, nutmeg

Processed at Kiamwangi, one of the three stations run by the Iria-Ini Farmers' Cooperative Society in Mathira, Nyeri, where hundreds of smallholders deliver cherry on foot or by motorbike. Pulped, dry-fermented for 36 hours, washed and dried 14-21 days on raised beds. Sweet, with caramel, red berries and butter.

Sweet, caramel, red berries, butter

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 washed Pacamara from León Christianakis's Acacia Hills in Oldeani. León is the third generation of a Greek coffee-growing family in northern Tanzania and planted Acacia Hills in 2000, looking for higher ground than his family's farms near Arusha. Sweet and buttery with pine nut and lemon.

Sweet, butter, pine nut, lemon

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

Chocolate · Sweet · Dried Fruit