Flavor Profile:
Sweet and fruity aromas waft from this brew. A jammy textured cup delights the palate with tart acidity, reminiscent of dried cherries. The pleasant bitterness of cocoa nib adds a layered complexity to the finish.
About This Partnership
In March 2023, Siri Simran — founder and roaster of Color Magic — traveled to Honduras to source coffees and forge new relationships. During that journey, she spent a day with Jorge Misael Ochoa, a dedicated producer whose farm in the Santa Barbara Mountains is nothing short of breathtaking.
When asked what he’d like people to know about his work, Misael shared that he approaches every step of the process with deep care and pride. He is constantly refining his craft, always striving to do his best. His unwavering commitment to quality is evident in every sip of his coffee.
Since that visit, Siri has continued to buy coffee from Misael each year and is proud to call him a partner. His dedication to sustainable farming shows up in the thoughtful choices he makes on his farm:
Working to implement composting practices, despite being a relatively new farm.
Using organic fungicides, even without official organic certification.
Crafting his own fertilizers tailored to his land and amending the soil with natural lime rock native to the region.
Protecting a large portion of his land by designating it as conservation space, preserving native ecosystems and deterring deforestation and poaching.
Preserving native shade trees that serve as vital habitat for local birds.
About the Anaerobic Honey Process
After harvest, ripe coffee cherries are sealed in plastic bags for 90–120 hours to begin fermentation. The skin is then removed, and the sticky seeds (still covered in mucilage) are placed back into sealed bags to continue fermenting in an oxygen-free environment for another 48 hours.
Following fermentation, the seeds are dried on raised beds in solar dryers for 12–15 days, depending on the weather. During Siri's trip, Misael’s youngest son, Ángel, plays an important role in the process, raking the coffee every 30 minutes to ensure even drying and meticulously removing any defective beans by hand.
ROASTED IN OCEANSIDE · GROUND HOW YOU LIKE IT · SHIPPED THE WEEK YOU ORDER ·
We do not buy lots off a list. Siri travels to origin, sits with the producers, and keeps going back season after season. Five years with the same farm is not a slogan, it is a working relationship where both sides can plan.
That is why this coffee tastes the way it did last year, only better.
However you already make coffee is fine. If you want to get more out of the bag, start here.
Medium grind, water just off the boil, roughly sixty grams of coffee to a litre. Sweeter and more layered.
Fine grind, eighteen in and about thirty six out over thirty seconds. Adjust from there to taste.
Drip machine, French press, milk, oat, ice. There is no wrong way to drink your own coffee.
Two easy ways in. Neither of them requires you to already know what you like.
Sit at the bar and try five to ten side by side. Thirty five dollars, and you pick as you go.
A gift card lets them pick their own bag from whatever is on the bar that week, and it works on anything in the shop.
