Boku Snap Anaerobic – Ethiopia – Natural Anaerobic 72h

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.

Boku Snap Natural Anaerobic: Quality and Attention to Detail in Guji

In the mountains of Oromia, Ethiopia, the Boku Snap Natural Anaerobic coffee is produced, a lot that combines tradition with modern processes. This coffee comes from the Boku Abel washing station, located in Hambela Wamena, at an altitude of 2,350 meters above sea level. More than 600 farmers contribute to the cultivation of the local 74158 variety, one of the keys to its distinctive profile. The combination of high altitude, unique terroir, and local varieties ensures an exceptional coffee with fruity and complex notes.

Meticulous Anaerobic Process

The coffee undergoes a rigorous process that begins with the handpicking of perfectly ripe cherries. This initial stage is crucial to ensuring that only the highest quality fruits make it to the final lot. Once harvested, the cherries are fermented for 72 hours in temperature-controlled anaerobic tanks. This process, conducted without the presence of oxygen, intensifies fruity flavors, adding greater complexity and depth to the coffee’s profile.
Afterward, the cherries are dried on raised African beds. This method allows air to circulate freely around the cherries, ensuring uniform drying. During drying, the cherries are regularly turned to prevent unwanted fermentations and are protected from extreme heat and nighttime moisture. A final classification ensures that only the best beans reach the market, ready to be enjoyed by coffee lovers.

SNAP Specialty Coffee

Founded in 2008 in Addis Ababa, SNAP Specialty Coffee has established itself as a benchmark in the production of high-quality coffee in Ethiopia. With washing stations in key coffee-growing regions such as Sidama, Yirgacheffe, and Guji Zone, SNAP not only seeks to showcase Ethiopian coffee in international markets but also to make a positive impact on local farming communities.

Highlighted Initiatives:

• Farmer Support: SNAP provides inputs such as fertilizers and pesticides free of charge or at low cost. This support helps farmers maintain profitability and ensure the quality of their crops.
• Technical Training: Over 6,000 farmers have been trained in nursery management, coffee production, and processing methods, raising production standards.
• Infrastructure Investments: SNAP invests in community projects such as building schools, roads, and medical clinics to improve living conditions in the regions where it operates.

Commitment to Sustainability

SNAP also prioritizes sustainability across all its operations. This includes the conservation of natural resources such as soil and water, as well as raising awareness about deforestation. By implementing sustainable practices, SNAP not only ensures the quality of coffee but also protects the environment and secures a more sustainable future for coffee-growing communities.
The company also promotes the use of eco-friendly farming methods and the responsible management of waste generated during coffee processing. These efforts align with its philosophy of producing high-quality coffee while minimizing environmental impact.

A Coffee to Enjoy

The Boku Snap Natural Anaerobic coffee is a clear example of SNAP’s commitment to quality and sustainability. This lot stands out for its unique flavor profile, combining fruity notes and balanced acidity with a smooth, velvety texture. Every cup of this coffee reflects the collective effort of farmers and producers who work with dedication to deliver an exceptional product.

By choosing Boku Snap, you not only enjoy a superior quality coffee but also support a responsible production model that benefits coffee-growing communities and the environment. This coffee is more than just a beverage: it is the result of a collaboration that connects producers with consumers worldwide, highlighting the best of Ethiopian coffee traditions and modern innovations.

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)