Geographical AREA / TERROIR
Magdalena beans grows in Cundinamarca, Colombia
Arbeláez, a picturesque town located in Cundinamarca, Colombia, boasts an ideal climate and soil composition for coffee cultivation. Nestled in the lush Andean mountains, the region benefits from a mild, stable temperature ranging between 18-24°C and generous rainfall throughout the year. This equatorial, high-altitude climate contributes to the slow ripening of coffee cherries, enhancing their flavor profiles.
The farmer
Meet Alberto Pena
Alberto studied agriculture in Belgium and moved back to Colombia 10 years ago to his family land in the Cundinamarca region. He implemented sustainable permaculture methods on his farm and pursued an organic cultivation system that benefits both the coffee tree’s health and the ecosystem around it.
THE ROAST GRADE
Medium roast, just to balance everything out.
Magdalena holds balanced tastes and delicate sweetness. We roast it to a medium level to make sure there is just the right amount of acidity to construct silky sweetness with hints of almonds.
As young parents, we truly appreciate anything that saves us time during those busy morning hours, which is one of the reasons we adore the moka pot! While espresso machines demand more skills, numerous steps, attention to detail, and additional equipment to create the perfect espresso shot, moka pots offer a simpler alternative in our home settings. Moka pots use steam pressure built up in the lower chamber to push water through the coffee grounds, resulting in a bold and robust coffee that, although not as concentrated as espresso, shares similar characteristics. As you might already know, we’re all about providing an easy, approachable, and great coffee experience. With a moka pot and Magdalena beans, you can enjoy a great espresso cup without the need for extensive skills, time, or equipment, making it an ideal choice for home settings, particularly during those hectic mornings.
Follow the process of creating a great espresso using the moka pot, as told by Yair - our marketing manager:
1. Grind and measure: I use a simple burr grinder of Baratza encore and grind it to a medium-fine grind. I usually grind 18 grams. For a typical 6-cup moka pot, this is around 18-20 grams of coffee.
2. Fill the lower chamber with water: Fill the bottom chamber of your moka pot with boiled water just below the safety valve. It’s essential not to cover the valve as it serves as a pressure release.
3. Add coffee to the filter basket: Place the filter basket on top of the lower chamber and fill it with the ground coffee. Level the coffee evenly without compressing or tamping it down, as this can prevent proper water flow and lead to uneven extraction. Make sure to tap the basket to create an even distribution all around the basket space.
4. Assemble the moka pot and heat: Screw the top chamber onto the bottom chamber, ensuring a tight seal. Place the moka pot on your stovetop over medium to high heat. Open the lid and keep an eye on the pot to see when the water comes out.
5. Coffee emerges: As the water heats and pressure builds, it will push through the coffee grounds and into the top chamber. When you hear a gurgling sound and see the coffee start to flow, immediately lower the heat to maintain a steady stream, but don’t let it get too steamy otherwise you will have a burnt coffee taste! Only about 2/3 of the water you poured at the beginning will go to the upper chamber - and it is totally fine.
Personal tip: I really enjoy drinking the Magdalena with Oat milk. I use a simple milk heater without the foaming component and simply pour the hot milk into the cup after the espresso. Enjoy!
