A tribute to the values of the past with a look at the future.
Our family started to live and work in our dear neighborhood, La Ribera in the year 1919. Due to historical facts taking place at the time it was not until 1962 that the brand Cafes El Magnifico was created and initiated by my parents.
In the year 1987 a study trip to Maison Jobin in Le Havre, by the time a well known importer of fine coffees, resulted in the first import of this type of coffee. Two years later we opened our shop in Barcelona in Argenteria Street where we roast a carefully selected choice of fine coffees, until today.
The world of fine coffees has developed a lot. Maybe, one of the most determined milestones has been the creation in 1999 of the Cup of Excellence competition, with the aim of announcing the best coffee farmers and their coffees. Since 2002 we participate as international jury members convinced by the value, opportunity and transcendence of this competition. We also participate in the Best of Panama, competition where the famous Geisha got to get known around the world.
Committed with coffee culture, we founded The Forum Cultural del Café in the year 1996 together with 5 other coffee roasters, association of which I have been President in two occasions and have participated in multiple boards of directors since then. Today this association is a reference for all professionals in the coffee business, bringing together a major part of the specialty coffee sector.
Our work team is in constant training, both internal and external. The values of work and service that my parents instilled in me and that I pass over to the next generation together with an open mind to innovation and novelty are the headlights that illuminate our future.
Salvador Sans Velasco
One of the most important tasks in our profession is cupping. Only through this discipline we can evaluate the quality of a coffee sample. A good cupper requires years of practice, cupping along with other good cuppers, good taste memory and curiosity for the world of aromas and flavours of any product. Coffee is one of the most complex aromatic and gustatory things that the human being ingests and thus has a great descriptive difficulty. Therefore, only a constant practice and a natural talent will make someone a good coffee taster.
A cupping, that at a professional level can only be comparative, requires time and dedication. A network of suppliers that have a coffee vision similar to yours that send samples, more than one person in the staff to contrast opinions and share, in addition to grow together taste wise, a person in the staff to receive and record the samples, roast them and prepare the cupping (several hours of work per day), annotations and purchase decisions and finally cleaning all the utensils is, roughly, what is necessary to finish deciding an origin to incorporate into our menu.
At Cafés el Magnífico we have Cássia Martinez de Carvalho who has been working with us since 2008. We knew how to recognize her innate talent to perceive the attributes of coffee. Cássia is today responsible for the quality control of our house, International Judge of the Cup of Excellence and Q Grader. Our Director Salvador Sans is also International Judge of the same contest in which he started in 2002. The future generation Claudia Sans has been training for several years in this practice actively participating and travelling to origin countries to understand the link between flavour and coffee practices. We will continue cupping to discover extraordinary coffees for you.