MAGIC MIST SINGLE-ORIGIN CATURRA VARIETY

$19.00

Roast Profile

  • Light
  • Medium
  • Dark

Washed Caturra
NOTES OF ALMOND, HAZELNUT, CARAMEL, & VANILLA

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reviews
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0.0
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  • Fragrance/Aroma

    8.00

  • Flavor

    8.00

  • Aftertaste

    7.75

  • Acidity

    8.25

  • Body

    8.50

  • Uniformity

    8.00

  • Sweetness

    10.00

  • Clean Cup

    10.00

  • Balance

    10.00

  • Cupper Score

    8.25

  • Total Score

    86.75

...

Cup analysis: Magic Mist

Farm

IGNACIO QUINTERO - INZA, CAUCA - COLOMBIA (1850 m.a.s.l.)
About MAGIC MIST
We’re head over heels for these beans! Ignacio Quintero’s Caturra varietal masterpiece full embodies what Colombia’s Inzá, Cauca terroir is all about. We grew up only hours away from this region, and having a cup of this coffee really takes us back to our roots, our 100% Colombian Coffee roots! Ignacio’s coffee has a round body, delicious sweetness, and is balanced and uniform. This is the epitome of southwestern Colombian specialty coffee. If you are looking to taste one of Colombia’s most magical brews, go for this one!

  • COFFEE 15-18g
  • GRIND Medium
  • WATER 220- 250ml
  • RATIO 15:1-17:1
  • TIME 1-2 minutes

  • COFFEE 20-24g
  • GRIND Medium
  • WATER 300- 350ml
  • RATIO 15:1-17:1
  • TIME 3-4 minutes

  • COFFEE 18-20g
  • GRIND Fine
  • WATER 25-30ml
  • RATIO 1:1-1.5:1
  • TIME 25-30 seconds

  • COFFEE 55-65g per liter
  • GRIND Medium
  • WATER Varies
  • RATIO 16:1-18:1
  • TIME Varies

BREWING SUGGESTIONS

Exact values for some of these data points can vary depending on personal preference, the coffee beans used, and the specific equipment. These tables provide general guidelines to help you get started.

PRODUCER STORY

PRODUCER IGNACIO QUINTERO

Ignacio Quintero is a devoted coffee grower from Alto de Topa Inza Cauca, Colombia. With four decades of experience, Ignacio has become a respected figure in the local coffee community. Nestled at an elevation of 1900 meters above sea level, his farm enjoys a prime location that produces beans with vibrant flavors and captivating aromas. He currently cultivates Caturra, Typica, and Bourbon cultivars on his land.

CULTIVAR: CATURRA
PROCESING METHOD: WASHED
ELEVATION: 1850 METERS

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