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El Refugio – Colombia – Washed

13,0044,00 VAT included

 Brewing method: Espresso
 Cupping notes: Chocolate, almond, tangerine
Origen  Process: Washed
Variedad  Varietal 100% Arabica: Caturra & Colombia
Proceso  SCA Score: 86,5
Origen  Producer/s: David Gomez
Altura  Region: Huila
Altura  Altitude: 1980m.
Cosecha  Harvest: 2023


With this product you can get up to 440 IneffablePoints.

David and his brother, Abraham, have been cultivating coffee for over 30 years. They started by following commercial standards, but gradually, they have leaned towards specialty coffee and ventured into exotic varieties.

Initially, they used to blend their specialty coffee with that of other producers in the region through an association called Mártir to sell it as a batch. But now, they grow enough coffee to produce their own batch, which they process with great care, resulting in better quality and traceability.

For this batch, the cherries, handpicked, are allowed to rest for 24 hours after being collected. Then, they are pulped and left to ferment in a dry process for another 24 hours. Afterward, they are washed and placed on raised beds to dry.

Additional information

Weight N/A
Whole bean-Ground:

Whole bean, Ground for French Press, Ground for Cold Brew, Ground for AeroPress, Ground for V60, Ground for Chemex, Ground for Moka Pot, Ground for Espresso

Pack size:

250 gr., 1 kg.


Ineffable Coffee


Espresso, Superautomatic, Italian Moka



Flavour profile:

Sweet, balanced, good body



Spain (Mainland), Balearic Islands & Portugal 

  • Free shipping for orders over 40€ for Spain (mainland), Balearic Islands & Portugal.
  • For orders below 40€, shipping cost is 4€.
  • Shipping of coffee to the Canary Islands is 10€. For all other products shipping will be automatically calculated in checkout.
  • 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 3/7 days, M-F.
  • Delivery to Portugal in 3/7 days, M-F.
  • Delivery to Canary Islands is shipped with Correos in 3/7 days, M-F, without tracking email.


  • Free shipping for orders over 99€ including coffee and some accessories.
  • Heavy coffee machines and grinders will have extra shipping charge + insurance which will be automatically calculated when you enter your shipping address in the shopping cart.
  • 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.


  • Shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
  • You will receive tracking via email for all shipments.
  • Please note that customs duties and/or taxes in destination countries are not included in the shipping costs. They are external and unrelated to Ineffable Coffee, and they vary according to each country’s policies.
  • Countries included: Andorra, Argentina, Australia, Bahrain, Belarus, Bolivia, Bosnia and Herzegovina, Brazil, Canada, Chile, China, Colombia, Costa Rica, Cyprus, Dominican Republic, Ecuador, Egypt, El Salvador, Guatemala, Honduras, Iceland, India, Indonesia, Israel, Jamaica, Japan, Jordan, Kuwait, Lebanon, Liechtenstein, North Macedonia, Malaysia, Malta, Mauritius, Mexico, Moldova, Montenegro, Morocco, New Zealand, Nicaragua, Norway, Oman, Panama, Paraguay, Peru, Qatar, Russia, San Marino, Saudi Arabia, Serbia, Singapore, South Africa, South Korea, Switzerland, Turkey, Ukraine, United Arab Emirates, United States and Uruguay.

El Refugio, the result of 30 years of experience

David and his brother, Abraham, have been cultivating coffee for over 30 years on their farm, El Refugio, in the Huila region of Colombia. The farm is situated at 1980 meters above sea level and enjoys an ideal climate -like the entire region- for the cultivation of specialty coffee.

The journey of these two brothers in coffee cultivation has been long and not without its challenges. They started by growing coffee according to commercial standards where volume took precedence over quality.

Gradually, they shifted towards cultivating specialty Colombian coffee. They began to grow unique varieties that required more meticulous care, such as Colombia and Caturra, which make up this batch.

This transition was gradual, so for a long time, they cultivated both commercial and specialty coffee. They used to combine their specialty coffee with that of other small producers in the area to sell it as a collective batch under an association called Mártir.

Now, David and Abraham’s plantation is entirely focused on specialty coffee, and they grow enough to create their own batch. This means a significant improvement in quality -as the entire batch is cultivated and processed by them- as well as traceability.

El Refugio - Colombia - Washed 2

El Refugio - Colombia - Washed 3

El Refugio - Colombia - Washed 4


The chosen process for this coffee is a traditional washed process, resulting in clean and clear flavor notes, but with a slight twist.

The process starts with the hand-picking of cherries at their optimal ripeness. This is important to ensure that there are no green or overly ripe cherries, which could spoil the batch.

After the cherries are picked, they are allowed to rest for 24 hours, which initiates a slight fermentation within the cherry itself. Once the cherries have rested, they are pulped and then undergo dry fermentation for an additional 24 hours.

For a traditional washed batch, these fermentation steps are not necessary, but they can add interesting flavor notes if done correctly. After these 24 hours of fermentation are completed, the cherries are pulped and washed.

This is what defines it as “washed,” as the drying process occurs after the cherries are pulped, unlike a natural process, for example, where the whole cherries are dried before pulping.

El Refugio - Colombia - Washed 5

El Refugio - Colombia - Washed 6

About Colombian Coffee

Coffee is a product of great importance to the Colombian economy and culture. It is one of the country’s main export products and a significant source of income for producers. Coffee is also a part of Colombian gastronomy and daily life.

Colombian coffee has a history of more than 300 years. The Jesuits introduced the first coffee plants in the 18th century, and cultivation quickly spread throughout the country. Colombia became one of the world’s leading coffee producers in the 20th century and is currently the third-largest producer globally.

Coffee is a major revenue generator for Colombia. In 2022, coffee represented 2.4% of the country’s GDP and 20% of its exports. Colombian coffee is a significant export product, sold to more than 100 countries worldwide.

Colombian coffee is known for its smooth and balanced flavour. This is due to several factors, such as the climate, soil, and farming practices. Colombian coffee is grown at a wide range of altitudes, from 1,000 to 2,000 meters above sea level. The coffee regions of Colombia are divided into four main zones: north, central, south, and eastern.

Colombian coffee is primarily produced in two varieties: arabica and robusta. The arabica variety is the most common and is known for its smooth and complex flavour. The robusta variety is less common and has a stronger, more bitter taste.

Coffee production in Colombia is dominated by small-scale farmers, accounting for 95% of producers. These small-scale farmers grow coffee on tiny plots, allowing them to practice more sustainable cultivation. Colombian coffee is a high-quality product appreciated worldwide.

Specialty Colombian coffee is produced by small-scale farmers who focus on coffee quality.

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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.


  • Ratio: 1:2.7
  • Weight: 18gr
  • Yield: 48ml
  • Time: 35-38 sec


  • Best resting time: over 2 weeks
  • Temperature: 94ºC
  • Pressure: 6 bars
  • Preinfussion: No
  • Water: 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)

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).
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