Magnetic Rose coffee from London roaster Dark Arts Coffee comes from Colombian production focused on a specific flavor profile. The sensory evaluation is dominated by notes of cardamom and pistachios, complemented by a distinctive sweetness reminiscent of sugar syrup. The structure of the drink is dense and clean, which corresponds to the modern style of light roasting intended primarily for filter preparation. This coffee appeals to users looking for unusual flavor elements, such as spiciness and nutty sweetness, instead of the usual fruity or chocolate profiles. The roaster emphasizes technical precision in processing and clear presentation of the beans' origin.
The beans were grown in the Huila region on the Quebraditas farm, managed by producer Edinson Argote. The coffee trees grow at an altitude of 1,850 meters above sea level, which ensures high bean density and sugar concentration. This is a rare botanical variety of Bourbon Ají, which has specific flavor characteristics that differ from common Bourbons. Edinson Argote focuses on micro-lots with an emphasis on precise agronomic practices and selective harvesting of only ripe cherries. Thanks to its microclimate, the Huila region provides stable conditions for growing specialty coffee, with this batch representing production focused on less common genetic variants of coffee trees.
The processing combines the washed method with advanced controlled fermentation. After removing the husk, the beans were subjected to yeast inoculation to precisely influence the final profile. The process also included a temperature shock, i.e., a sudden change in water temperature during washing. This technique serves to stop fermentation at the optimal moment and to fix the aromatic substances inside the bean. The result is high purity in the cup and an emphasis on the attributes of the Bourbon Ají variety, which would not be as noticeable with a standard procedure. The entire process requires strict control of temperature and time at each stage of production.