Magnagaea is a specialty coffee company that grows, processes, roasts, and curates its own single origin coffees from Costa Rica village in Ginebra, Valle del Cauca, Colombia. We follow a true seed-to-cup philosophy.

Coffee graded 80+ on the Specialty Coffee Association’s 100-point scale. It represents exceptional quality, traceability, and sustainability.

All coffees are grown in-house in Costa Rica, Ginebra, Valle del Cauca, Colombia.

Coffee from a specific location — often a single farm — highlighting regional character.

We roast in small batches (light to medium) to highlight terroir and sweetness

Ideal methods: pour-over, espresso, French press.

Choose based on your brew method. We offer whole bean and ground.

Roasted weekly. Ship within 48h. Roast date on every bag.

Airtight container, room temp, away from light and moisture.

Yes — we grow our own and maintain sustainable practices.

Yes. Choose your frequency and quantity

Yes. Gift subscriptions and cards available.

Not yet, but we’re working on it.

No — it’s from the village of Costa Rica in Colombia.

Volcanic soil, high altitude (1600–1900 masl), tropical acidity.

Not certified, but low-intervention, shade-grown.

Light to medium only — to preserve flavor.

Yes — worldwide shipping available.

No returns on opened bags, but we’ll make it right.

Check our brew guides, blog, and social media for tips.

Natural and honey processes tend to offer more sweetness due to fermentation with the pulp or mucilage.

It depends on the desired profile, but honey and natural processes often provide good body and sweetness for espresso.

Yes, when conducted with control and expertise, aiming to enhance flavor complexity.

Not by itself. Quality also depends on variety, terroir, and harvest. The process enhances or modifies what’s already in the bean.