Rodolfo Ruffatti – El Salvador – Natural

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 origins of Finca El Salvador

Finca El Salvador, FES, is a family run farm located in the north face of Cerro El Aguila in the Ahuachapan / Apaneca-llamatepec mountain range of El Salvador. The farm was established in the 1920s and was bought in 1934 by Italian Rodolfo Ruffatti Riso from Torino, who had just landed in El Salvador to start a new life. Since then, the farm has been in the Ruffatti family.

The year 2020, his grandson, also Rodolfo Ruffatti, who has been a key element in running the family business for years now, took charge of the farm from his father.

Location and planting style

The farm is located at an altitude range of about 1,450 to 1,640 meters above sea level and it is about 70 hectares, plus 20 hectares of wild forest, with an annual production of 500+ 69kg bags. The farm has been focused on producing specialty grade coffees for years now and in the last few years they have been slowly changing to more exotic varieties such as Pink Bourbon from Huila, Kenya variety from El Salvador, SL28, Rume Sudan, Pacamara and 74110 from Ethiopia.

In order to achieve this, they are planting the lower elevation parts of the farm with Tabi, Portillo and Caturra varieties, aimed at volume production and large lots, while reserving the higher elevations of the farm (1,500m+) for the more exotic varieties.

The farm is also planted with some tropical hardwood which acts as shade for the coffee trees.

The farm today

Finca El Salvador, FES, provides work for 30 people throughout the year, one family lives on the farm and now that “I’m taking over, I’m designing a plan to set up a children’s nursery for coffee kids, so the workers can drop off their kids and go work” says Rodolfo, who is excited about having taken charge of the farm. “Next year’s cupping scores will reflect my work this year”.

The main challenges in the farm, Rodolfo tells us, are the lack of access to low interest financing, gang extortion and the general crime situation in El Salvador.

Coffee processing

All of the processing is done by the Productor Coffee team also run by Rodolfo at the Juayua processing site which was setup by the team in order to process coffees from their own farms but also other neighboring farms from western El Salvador.

For this natural lot, the ripe cherries are sorted before being transferred to African beds where they are left to dry for days until achieving the right humidity levels.

FES & Ineffable Coffee

At Ineffable Coffee we are uber excited to offer you this direct trade lot. We are looking forward to strengthening our relationship with Rodolfo and supporting him in the coming years in this adventure.

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.
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• 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.
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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)