Los Naranjales – Guatemala – 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.

In the highlands of Huehuetenango, Guatemala, some of the world’s most exceptional coffees are grown. Among them stands out the coffee from Los Naranjales, a testament to tradition, hard work, and a deep commitment to quality. This farm is part of the legacy of Francisco Morales, a producer who has dedicated his life to perfecting his coffee and strengthening his community.

A Family Legacy of Four Decades

Francisco Morales and his wife have proudly owned Finca La Esperanza in Cipresales for over 40 years. Like many other producers, the early years were full of challenges, but through hard work and a passion for coffee, they transformed their farm into a sustainable business that not only supports their family but also generates employment in the region.

The name “La Esperanza” (Hope) perfectly reflects the importance of coffee in their lives. For Francisco, each harvest is an opportunity for growth and improvement. His curious spirit and desire to innovate have led him to adopt new techniques in wet processing and drying, resulting in several awards at the Huehuetenango Highland competitions.

The Los Naranjales Farm

Among the lands Francisco manages in the Cipresales micro-region, Los Naranjales holds a special place. It was one of the first plots he inherited from his parents, and he has continued the tradition of growing coffee there due to the ideal conditions it offers. The orange trees that grow on the farm not only give it its name but also enrich the soil and provide natural shade for the coffee plants.

Situated at 1,700 meters above sea level, this farm produces Caturra and Bourbon varieties, known for their sweetness and balanced body. Francisco Morales’ washed process enhances the clarity and flavor profile of the beans, showcasing notes of milk chocolate, hazelnut, and honey.

Innovation in Drying

This year, Francisco has implemented a shaded mesh drying method to ensure a more gradual drying process. This not only improves the coffee’s sensory attributes but also extends its shelf life, ensuring that quality is maintained from farm to cup.

The harvest at Los Naranjales is carried out with great care, ensuring only the ripest cherries are picked. The coffee then undergoes controlled fermentation before being washed and carefully dried. This meticulous process results in a clean and balanced coffee, with a natural sweetness that sets it apart as one of the finest in the region.

An Example of Commitment and Passion

Francisco Morales embodies the spirit of specialty coffee in Guatemala. His constant drive for improvement and his dedication to quality have led Los Naranjales to be recognized among the most exquisite coffees of Huehuetenango. Beyond producing outstanding coffee, his commitment to sustainability and the well-being of his community makes him a true role model for the new generation of coffee growers.

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)