EL MAGNIFICO

“Magnifico is not fashion; we are old, but we have style. It’s like jazz—it evolves over time but stays true to its roots,” Salvador says, moments before hurrying to a family meeting. His daughter and wife, already halfway out the door, return once more to say goodbye for the third time. Their hospitality is unmatched—genuine and open in a way that reminds me of the warmth I’ve experienced with Latin American coffee producers and their families. Later, as I sit upstairs in their office, surrounded by an abundance of coffee-related books, memories from origin trips, and the finest coffee equipment, I reflect on the day spent with the Magnifico team—a day full of insight, generosity, and unapologetic dedication.

“Ten years ago, everyone said ‘death before decaf,’ now people want filter-roast decaf with florals.” The same has happened with blending—once frowned upon, now in face of the market volatility a craft that is gaining in popularity again. Trends come and go, Claudia says, but what’s important is to remain open-minded without compromising your beliefs.

For Magnifico, it’s all about doing things with full conviction, while staying curious about why things shift. Their mission remains constant: make great coffee accessible, grounded in trust, knowledge, and a deep respect for both: those at origin and those at home. “For example, we want to renovate this shop but when we do so we will respect our surrounding environment and our own tradition. “, says Salvador. “With our sourcing, we want to do the same.”, adds Claudia. “The goal is to represent producers, their origin, and their coffee in the most transparent and authentic way possible.”

Claudia explains the Spanish taste palate through the lens of local food culture. “In Asian countries, fermented foods and drinks like kimchi, vinegars, and sake are common, which sharpens the ability to detect sour and umami flavors—something you also see reflected in their coffee preferences,” she says. “Here in Spain, it’s different. Comparing sake to vermouth, our preferred drink choice is sweet and rich with a touch of acidity and floral bitterness. That alongside our food culture shapes how we appreciate coffee too.”

What Claudia says resonates with my experience. The Spanish coffee scene has developed a clear identity—distinct from the ultra-bright, high-acidity style found in parts of Northern Europe. During my visit, most of the coffees I tasted were rich, round, and focused on mouthfeel, sweetness, and flavor depth. Roasts often carried slightly longer development, delivering full-bodied cups that retained refreshing acidity, clarity, and character. The result is a style of sourcing and roasting that is unmistakably Spanish—elegant, grounded, and refreshingly confident in its own direction.