MAGNOLIA

ORIGIN:
Octavio López Compeseco is the owner and operator of El Durazno in beautiful El Pajal. The farm’s name translates to peach and reflects its roots growing stonefruit. He only began experimenting with small lots of coffee six years ago but due to ongoing problems with fruit thieves, he soon made the decision to dedicate the entire 10 acre operation to growing Catuaí, Maragogype, Caturra, and Pache lots. The coffee is depulped the same day it's harvested, then fermented dry for 24 hours before being washed three times to remove the mucilage. It's then spread on concrete patios to dry for 4–6 days.  

FLAVOUR:

The peach reference also makes sense given the cup’s crunchy and juicy acidity! We brought in  Octavio's coffee back in 2022 for filter but this year's crop hit so many of the flavour markers that are perfect for Magnolia. Delicious berry and red cherry notes work in tandem with a big honeyed body to create a delicious sweet cup. The finish is creamy and laced with heavy stonefruit flavours, think apricot and peach jams and jellies. It is a perfect coffee for this time of year as it beacons back to warm summer fruit but is also comforting and warming for those brisk Fall mornings. 

PARAMETERS:
For espresso, use a 1:2.5 to 1:2.3 ratio in 31-35 seconds.