WHAT IS THE FUTURE OF COFFEE:
Magnolia is my love letter to espresso. It delights in those surprisingly fruity shots with bright and sparkling acidity. It always seeks out sweetness paired with stunning clarity and vibrancy. 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 Layo Taraga Washing Station was established in 2000 and operates as a hub for just over 500 smallholder farms around Haro Wachu. It has been an absolute favourite of mine for years because of its delightful fruit-forward cup and the level of traceability in crops, highlighted by ‘special preparations’ like this Bourbon specific lot.
Once sorted and depulped, cherries ferment underwater for 48–72 hours. Then the coffee is washed, and gets another soak that lasts 8–16 hours before being dried on raised beds for 9–12 days, on average. As a special prep lot, these cherries undergo a more intensive sorting process, ensuring both ripeness and the removal of any damaged, broken, moldy, or otherwise defective beans.
Magnolia's aim is always sugary fruit, lively floral notes, and bright acidity, making Layo a perfect fit. Layo Taraga is absolutely teeming with botanical beauty. It opens on lime candy before going full-on peach Snapple, sugar cane juice and mixed berry compote. In espresso, expect vibrant and intense fruit notes, while on brew, you will be rewarded with a more carnalized sugar foundation with citrus and floral notes lightly floating above.
For espresso, use a 1:2.5 to 1:2.3 ratio in 31-35 seconds.
Lime & Fuzzy Peaches Candy.
Haro Wachu, Uraga, Guji.
Layo Taraga Washing Station.