• Single origin Colombia Rio Magdalena - 250gr
  • Single origin Colombia Rio Magdalena - 250gr
  • Single origin Colombia Rio Magdalena - 250gr
  • Single origin Colombia Rio Magdalena - 250gr
  • Single origin Colombia Rio Magdalena - 250gr

Single origin Colombia Rio Magdalena - 250gr

Single origin Colombia Rio Magdalena - 250gr

An excellent single-origin coffee from Central America, characterized by a marked acidity that is particularly pleasant thanks to its strong combination with the caramelized flavors of orange and ripe plums. We recommend tasting it with a bitter and sweet cup to discover the enormous organoleptic nuances offered by this coffee!
Beans/Ground
$11.82 USD
$11.82 USD
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Colombia - The harmony of caramelized citrus fruits.

An excellent single-origin coffee from Central America, characterized by a marked acidity that is particularly pleasant thanks to its strong combination with the caramelized flavors of orange and ripe plums. We recommend tasting it in a bitter and sweet cup to discover the enormous organoleptic nuances offered by this coffee.

Body
Acidity
Caffeine

100% ARABICA COFFEE

Why choose a single-origin coffee?

Why choose a single-origin coffee?

Unlike blends, which are composed of coffees from different origins that contribute to a consistent flavor, single-origin coffees are composed solely of Arabica coffee grown on a single plot of land, harvested at the same time, and processed in the same way. These variables, combined with the correct roasting, determine profound organoleptic differences in the cup.

Caffè Verri single-origin coffees are the ultimate expression of our experience as traditional Italian roasters since 1931. We use only the highest quality green coffee beans, carefully selected at source and processed by hand according to customized roasting curves. Finally, our quality department tastes each batch to ensure the consistency of each coffee's unique characteristics in the cup.

ORIGIN

PROVENIENZA
ARABICA
Colombia - Rio Magdalena
  • ALTITUDE: 1600-1800 meters above sea level
  • VARIETY: Caturra, Castillo, Colombia
  • PROCESSING: washed
  • CLASSIFICATION: Supremo
  • SCREEN SIZE: 18+

This Colombia Supremo Rio Magdalena is a high-altitude Arabica, selected only from large beans. The washed method involves pulping the drupes, removing the mucilage and then drying them in the sun, resulting in a clean and bright cup. Extraction reveals a pleasant acidity and aromas of caramelized citrus fruits, ripe plums and dates, ending with a long aftertaste of dark chocolate and raisins.

Brewing tips

1.

Prepare the moka pot
Check that the gasket, filter, and spout are clean and free of coffee residue. A clean moka pot prevents bitter and metallic flavors.

2.

Water dosage
Fill the boiler with water at room temperature, preferably low in calcium or filtered, to just below the safety valve, without exceeding it. This is the level that guarantees the correct pressure and a balanced taste.

3.

Coffee dosage
Insert the filter and fill it with ground coffee for moka pots up to the rim, gently leveling it with your finger without creating a mound and without pressing down. This allows the water to pass through the mixture evenly, enhancing both blends and single origins.

4.

Gentle extraction
Screw the moka pot tightly and place it on the smallest burner, with a low flame that does not exceed the base. The coffee must rise slowly in a continuous and regular flow to develop full aromas without burning.

5.

Stop brewing and serve
When you hear the classic gurgling sound and the flow begins to slow down, immediately remove the moka pot from the heat. Gently stir the coffee in the collector with a teaspoon to even out the more concentrated and lighter parts, then serve immediately in cups.

1.

Preheat and keep everything clean
Turn on the machine a few minutes beforehand, run a little water through the group, and use warm cups. Keep the filter and shower head clean at all times to avoid bitter residues and enhance the coffee's aromatic profile.

2.

Measure the coffee for your filter
Fill the filter holder with ground espresso coffee (blend or single origin), distributing it evenly. Generally, you need about 7–9 g for a single shot and 14–18 g for a double shot, depending on the filter used.

3.

Level and tamp evenly
Level the surface of the coffee and tamp with firm, even pressure, keeping the coffee disc perfectly horizontal. Even distribution prevents preferential channels and ensures balanced extraction.

4.

Extract in about 25 seconds
Start the extraction and count: a well-extracted espresso yields about 25–30 ml per cup (or a rough ratio of 1:2 by weight) in about 25–30 seconds, with a compact, hazelnut-colored crema. These rules apply to both classic blends and more delicate single-origin coffees.

5.

Serve immediately and take care of the machine
Serve the espresso immediately after extraction to enjoy the best temperature, body, and aromas. Immediately afterwards, remove the coffee grounds, rinse the filter holder, and keep the group clean: this is essential for consistent results over time.

1.

Prepare your Chemex and filter
Place the Chemex filter with the triple-layer side facing the spout, rinse it with hot water to remove the paper taste and preheat the glass and filter. Empty the rinse water completely.

2.

Dosage and grinding
Place the coffee in the filter with a medium-coarse grind, similar to sea salt. As a universal reference, you can use about 1 gram of coffee for every 15-17 grams of water, for both blends and single origins.

3.

Initial bloom
Pour enough water at 92-96 °C to evenly wet the entire coffee bed (about twice its weight) and wait 30-40 seconds. This bloom phase allows carbon dioxide to escape and prepares for a smoother, cleaner extraction.

4.

Main pour
Continue pouring hot water in slow, circular movements, keeping the water level stable and always wetting the entire surface. Continue pouring until you reach the desired volume, avoiding violent jets that disturb the coffee bed too much.

5.

Extraction and serving time
Allow all the water to drain: a complete extraction with Chemex typically takes about 3.5-4.5 minutes, depending on the dose. When the dripping stops, remove the filter, swirl the carafe gently, and serve immediately to enhance the aromatic purity of the coffee, whether it is a blend or single origin.

Enjoy your coffee!
Collezione
Collezione
Collezione

A world waiting to be savored.

100% Arabica coffee, carefully selected and roasted to reveal the complexity and variety of organoleptic properties that it acquires depending on the geographical area where it is harvested.

Take your time and let yourself be taken on a journey across continents and cultures. Observe the bean, breathe in the aroma of the freshly ground coffee, and taste it slowly to recognize the differences in body, acidity, and sweetness.

Each cup tells a story about its land, its growers, and their passion for a pure and precious product. With every sip, a continent awaits you.

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Artisan-roasted coffee

Why choose artisan-roasted coffee?

Because, thanks to the experience we have gained in more than 90 years, we let you savor carefully selected coffee of absolute quality.

Because the coffee that reaches you is roasted especially only after we receive your order. This way you know you are getting an ultra-fresh product.

Because in every sip you can taste the passion of the tradition of our Italian roasters, handed down through 3 generations, from 1931 to today.

Try it to believe it.
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