Brioschi Family – Brazil – Washed

Additional information

Spain (Mainland), Mallorca & Portugal 

• Free shipping for orders above 40€ for Spain (mainland), Balearic Islands & Portugal
• For orders below 40€, shipping cost is 4€.
• We will not ship at all to the Canary Islands, Ceuta, Melilla and Gibraltar.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• Delivery to mainland Spain in 24/48 hours, M-F.
• Delivery to Balearic Islands in 3/5 days, M-F.
• Delivery to Portugal in 3/5 days, M-F.

Europe

• Free shipping for orders over 99€ including coffee and some small accessories.
• Countries included: Austria, Belgium, Bulgaria, Croatia, Czech Republic, Denmark, Estonia, France, Finland, Germany, Greece, Hungary, Ireland, Italy, Latvia, Lithuania, Luxembourg, Monaco, Netherlands, Poland, Romania, Slovakia, Slovenia and Sweden.
• For orders below 99€, the shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
• Delivery in 4/7 days, M-F.
• You will receive tracking via email for all shipments.
• Delivery times are fulfilled in 99% of shipments. Please note that we are subject to the proper functioning of our external logistics partners.
• National and/or regional public holidays may affect estimated delivery times.
• We will not ship at all to the United Kingdom, Switzerland, the USA or any other third country.

The Journey of Fazenda Providência: Brioschi Family’s Commitment to Specialty Coffee

Nestled in Venda Nova do Imigrante, a small town in the Espirito Santo region of Brazil, Fazenda Providência has become a hallmark of specialty coffee production under the dedicated stewardship of the Brioschi family. Originating from Italy, the Brioschi family arrived in Brazil in 1950 and quickly turned their focus to agriculture, eventually making coffee their sole pursuit. This family-run farm is an inspiring story of resilience, tradition, and continuous improvement—a true testament to the power of dedication in coffee cultivation.

Italian Roots and a Focus on Coffee

When the Brioschi family first arrived in Brazil, they brought with them a passion for agriculture and a desire to cultivate the land. For many years, they grew a mix of crops until 1985, when Anacleto Brioschi and his family decided to dedicate themselves exclusively to coffee farming. Anacleto, along with his sons Antonio, Reginaldo, and Gilberto, started transforming Fazenda Providência into a farm solely dedicated to coffee. This decision marked a significant shift, as it meant concentrating resources, energy, and knowledge to establish coffee as the core of their agricultural efforts. Over the years, this singular focus has allowed the Brioschi family to truly master the art of coffee cultivation and transform their farm into a well-regarded producer of high-quality coffee.

A Growing Passion for Quality

By 1999, the Brioschis took a major step forward in their journey toward quality. They purchased a huller to process their coffee in-house, thereby gaining greater control over each step of production. This investment was a turning point, enabling the family to oversee every aspect of coffee preparation and thereby improve quality. Today, Fazenda Providência spans a plantation of 20,000 Arabica trees, with a primary focus on the Red and Yellow Catuai varieties, known for their balance of sweetness and acidity, as well as Catucai. These varieties flourish at the farm’s elevation of 950 meters above sea level, contributing to the rich flavor profiles that have made their coffees increasingly sought-after.

A Commitment to Learning and Innovation

The Brioschi family’s commitment to quality doesn’t stop at traditional farming practices; they have made continuous learning an integral part of their approach. The family frequently attends local training sessions, courses, and seminars, aiming to enhance every facet of their coffee-growing techniques. Recently, Fazenda Providência began collaborating with the Federal Institute of Espirito Santo as a volunteer research producer. This partnership has introduced the family to advanced techniques in fertilisation, pruning, and post-harvest processes, fostering a cycle of improvement that has helped raise the quality of their beans.

By engaging in these research-based initiatives, the Brioschi family has been able to refine their coffee production methods year by year. These improvements have paid off significantly, with their coffees consistently achieving scores between 84 and 85 points on the specialty coffee grading scale, a noteworthy accomplishment that signals their coffees’ high quality and consistency.

The Process: From Cherry to Cup

One of the defining characteristics of Fazenda Providência’s coffee is its meticulous washed processing method. Once the coffee cherries are harvested, they are de-pulped to remove the fruit’s outer layer, leaving only the beans. These beans are then thoroughly washed to remove any remaining mucilage, ensuring a clean and crisp flavor in the final cup. The washed process accentuates the natural characteristics of the Red and Yellow Catuai varieties, resulting in a bright and balanced cup profile that showcases the hard work and expertise that go into each batch.

A Legacy of Quality and Tradition

The story of the Brioschi family is one of dedication, adaptability, and an unyielding commitment to excellence in coffee farming. From their Italian roots to their innovative practices at Fazenda Providência, each step has contributed to their journey as specialty coffee producers. This dedication is evident in every cup of their coffee, which reflects the perfect blend of tradition, quality, and a love for continuous learning.

In an industry that’s as challenging as it is rewarding, the Brioschi family’s journey is a powerful reminder of what can be achieved through passion, hard work, and an unwavering commitment to quality. Today, Fazenda Providência stands as a proud representative of Espirito Santo’s coffee heritage, producing exceptional coffee that embodies the spirit and legacy of the Brioschi family.

Make the most out of your recurring coffee orders with the IneffablePoints programme.

How does the programme work?

It’s simple, with every purchase you will automatically receive:

• 15 IneffablePoints for every €1 spent in Ongoing Subscription orders.
• 10 IneffablePoints for every €1 spent in regular coffee orders.
• 1 IneffablePoints for every €1 spent on accessories orders.

How and when can i redeem my points?

Once you have accumulated 2,000 IneffablePoints, you can redeem them on your next order at the checkout section:

• 2,000 IneffablePoints = €10 discount on your order.
• Your IneffablePoints will appear automatically in the checkout section every time you make a new purchase and you will have the option to redeem them on the go.
• You can discount up to 50% of the total amount of your order by using IneffablePoints.
• The minimum amount of IneffablePoints redeemable is 2.000 while there is no maximum amount.
• IneffablePoints expire after one year.

Your IneffablePoints are automatically associated with your customer account on our website. You can check your IneffablePoints balance at any time by accessing your customer account here: https://ineffablecoffee.com/en/my-account/

This is the cold brew coffee recipe that we propose for you to make 600ml of cold brew. The ratio, in case you want to brew more or less than this quantity, is 1:15, 1gr of coffee for every 15gr/ml of water.

Recipe and equipment:

• Coffee 40gr. (Use whichever coffee you prefer. We suggest coffees that you like in filter. The ones that are tagged with “Cold Brew” are our favourites).
• Grind size: Comandante 16 clicks.
• Water 600gr/ml at room temperature.
• Water composition: 2 parts of Lanjarón for 1 part of Bezoya.
• Mesh or silk.
• Glass container (preferably with a lid).
• Let it rest for 22 hours (in the fridge).

The way to make cold brew:

• Grind the coffee with a medium grind. Comandante 16 clicks.
• Pour the coffee directly into the mesh.
• Introduce the mesh in the glass container.
• Pour the water into the container through the mesh with the coffee.
• Swirl to wet all the coffee.
• Cover the container.
• Let it rest for 22 hours in the fridge (beware of strong odors!).
• When complete remove the mesh with the coffee and it will be ready.
• Bonus: you can filter it again through a V60, Kalita or similar paper filter to obtain a clean and more crystalline result.
• Keep it refrigerated.
• This recipe is not to dilute. Not even with ice. If you add ice, the composition of the ice water will affect the taste of your drink. Better to make your own ice with the same composition of water proposed. If you use ice, you may want to lower the ratio (1:9 to 1:12).

This is the most current recipe available. It is important to note that this recipe serves as a reference and in fact there are a bunch of variables which influence the final espresso in your cup: from the state of your machine and grinder, the water that you use, the rest and conservation of your coffee beans, to the atmospheric temperature and pressure, etc, and therefore, you might have to tweak the recipe to be able to find a juicy and balanced espresso with your specific set up.

Recipe:

• Ratio: 1:2.2
• Weight: 18gr
• Yield: 38gr
• Time: 30-36s

Variables:

• Best resting time: over 2 weeks
• Temperature: 94
• Pressure: 6 bars
• Preinfussion: No
• Water Composition: BWT Bestmax 0, GH 107 (ppm as CaCO3) KH 30 (ppm as CaCO3)

Machine & equipment used for this recipe:

• Espresso machine: La Marzocco KB90 2G
• Grinder: Mythos 2
• Basket: 22gr VST ridgeless
• Extras: Barista Hustle WDT, Push Tamper (Flat, 100% level)