colombia coffee
The Magic Circle
by café jindo · calgary, canada
this is the magic circle, an anaerobic colombia from café jindo.
the bean
- origin
- colombia
- process
- anaerobic
- varietal
- pink bourbon, bourbon
- status
- in stock
the magic circle is a colombian coffee from café jindo, made from pink bourbon and bourbon varietals and processed using an anaerobic method. anaerobic fermentation, where the coffee cherry breaks down in a sealed, oxygen-free environment, tends to produce concentrated fruit character and a fuller body compared to washed coffees. the result here is a distinctly process-forward cup that rewards slower brew methods, which allow the layered fermentation character to open up. if you enjoy naturally processed or experimentally fermented coffees, this is worth exploring.
common questions
What does The Magic Circle taste like?
as an anaerobically processed colombian coffee, expect pronounced fruit-driven and fermentation-influenced flavors, with the pink bourbon and bourbon varietals contributing a rounded, sweet base typical of bourbon-lineage varieties.
How is The Magic Circle grown and processed?
it is grown in colombia using pink bourbon and bourbon varietals, then processed anaerobically, meaning the coffee cherries ferment in a sealed, low-oxygen environment before drying, which amplifies fruit and fermentation character in the final cup.
How should I brew The Magic Circle?
no specific roast level or brew method has been listed for this coffee, but anaerobically processed coffees generally do well with pour-over or french press, which give you control over extraction and let the fermentation character come through clearly.
about café jindo
tucked into a macleod trail strip mall, café jindo proves that location isn't everything. this calgary roaster has earned its 4.7-star rating through something chains can't buy: genuine care. the beans get attention here. you smell it the moment you walk in, that deep, careful roast that only happens when someone's actually paying attention to what's in the hopper. regulars line up not because it's convenient, but because their cortado tastes the same excellent way every single time. the baristas know what they're doing. steam hisses at just the right pressure, milk integrates without that scorched bite you get elsewhere. jindo doesn't need flashy equipment or trendy design to stand out. they've built their reputation cup by careful cup, and it shows in every pour.
all coffee from café jindocalgary, canada
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