MAGNOLIA

WHAT IS THE FUTURE OF COFFEE:
Magnolia is my love letter to espresso. It is our new school espresso that delights in those surprisingly fruity shots with bright and sparkling acidity. It always seeks out sweetness paired with fun floral notes and bright acidity. 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.  

ORIGIN:
Idido Station is owned by Ardent Coffee and has just over 1200 member farms. This is a special preparation known as the ‘Malebo Project’ in which Grade 1 seeds were separated during cherry collection. This was Idido’s only washed coffee this harvest with cherries going through an 18-day drying process and then rested for four weeks before milling. Part of the lot proceeds supports the Ardent Children Center, which was established to provide orphan and semi-orphan children with adequate food, healthcare, education, and play.
FLAVOUR:

Sourcing coffee for Magnolia is always fun because we try to bring back the same farmers and we have no shortage of fun sweet and floral options in our network. This is a classic Yirgacheffe profile with glorious perfumery jasmine and honeysuckle aromatics. It opens on cooked berry notes, think raspberry jam or grenadine. The cup rounds out with a good amount of sweetness and a well structured acidity, like the bite of a crisp apple before ending on the sticky stonefruit flavours of apricot. 

PARAMETERS:
For espresso, use a 1:2.2 to 1:2.4 ratio in 32-36 seconds.
ROAST DEGREE: 
Light-Medium.
TASTE: 
Honeycrisp Apple, Jasmine & Apricot. 
REGION:
Idido, Yirgacheffe.
FARM:
Smallholder Farms.
VARIETY:
Local Landraces.
ELEVATION:
1800-2000m.
PROCESS:
Washed Special Preparation.
IMPORTER:
Sally at Cafe Imports.
FOB PRICING:
$14.79 USD per Kilogram.
(This is the price before transport costs including shipping, brokerage, etc.) 
YEARS PARTNERED:
This is our first harvest from Idido Washing Station.