Magenta, Fruity Blend

1kg

$72.00

Magenta, Fruity Blend

A sweet, delicious introduction to specialty coffee
vibrant, balanced, and smooth

○ Raisin, Malt, Earl Grey
● Purple Grape, Nutmeg, Poached White Peach

Blend of

▸ 50% Ethiopia: Robo Boda, Washed

▸ 30% El Salvador: Diego Baraona, Los Pirinenos Lot 262, Washed

▸ 20% Honduras: Oscar Ramirez, El Laurel, Washed




Method	Washed
Varietal	▸ Heirloom ▸ Parainema ▸ Orange Pacamara
R.Profile	Medium — design for milk, delicious in black too

$72.00

Next Roast: March 2, 2026

Enjoy free delivery on all orders over $69

Magenta was crafted with milk coffee in mind. It has the depth and body to shine in milk, yet remains just as delightful enjoyed black.

This blend was created to break away from the usual “milk blends” that taste flat, overly acidic, or disappear into the milk. Magenta keeps the coffee vibrant, juicy, and balanced—whether in a flat white or a long black.

Ethiopia: Robo Boda - Heirloom
Wash Processed

Ripe cherries are hand-selected, de-pulped, and fermented for 48–72 hours. After fermentation, the beans are thoroughly washed and dried on raised beds for 10–15 days with regular turning. This careful, fully washed process brings out the coffee’s clarity, brightness, and refined sweetness.

El Salvador: Diego Baraona, Los Pirinenos Lot 262 - Orange Pacamara
Wash Processed

Only fully ripe cherries (20–22º Brix) are hand-picked, floated, then pulped and dry-fermented for 10–14 hours under shade. The coffee is fully washed and dried on raised beds for 12–15 days to 10–12% moisture. Diego is also developing fungus-based fertilisers to build healthier, more sustainable soils.

Honduras: Oscar Ramirez, El Laurel
Washed Processed

Ripe red cherries are hand-picked, then floated during pulping to remove low-density fruit. The cherries are pulped and dry-fermented for 10–14 hours in shaded concrete tanks. After fermentation, the coffee is thoroughly washed in concrete channels to remove any remaining mucilage, then laid on raised beds until moisture reaches 10–12%.

Juicy berry notes weave gently through hints of Earl Grey, malt, and milk chocolate. The finish is smooth, with purple and pink fruit lingering softly.

With its sweet, lively fruit notes and smooth body, Magenta offers a delicious introduction to specialty coffee — vibrant without being sharp, and comforting without being dull.

Milk Coffee - Espresso
• Coffee to Water Ratio: 1:1.5
• Extraction Time: ~22 seconds
• Milk Volume: 80 ml
• Water Temperature: 94 °C

Black - Espresso
• Coffee to Water Ratio: 1:2.25
• Extraction Time: ~29 seconds
• Water Temperature: 94 °C

• Roast level: Medium
• Total roast time: ~7 minutes 48 seconds
• End temperature: 201 °C
• Development time: ~1:50 (~23% dev ratio)
• Designed for: Milk, yet balanced and enjoyable in black

Why it matters:
This medium roast brings out the juicy berry notes and gentle malty sweetness, giving the coffee enough body to shine in milk while remaining bright and balanced when enjoyed black.

Espresso

Ready to open: Day 7 — can be aged and remain unopened til Day 34

After opening: Enjoy within 28 days

Why?
Espresso needs more rest than filter. During the first week, the coffee is still releasing gas, which can cause uneven extraction, mute flavours, and introduce sharp acidity. Allowing it more time lets the flavours settle, producing a more balanced, sweet, and structured cup.

(Once opened, coffee begins to age faster due to exposure to air. Enjoy within this period for the best experience.)