Don Elmer Pacamara – 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.

The Story of Don Elmer and His Finca Los Pinos

Nestled in the region of Santa Barbara, Huehuetenango, Guatemala, Finca Los Pinos is a shining example of good practices and a steadfast commitment to specialty coffee. This farm, spanning 11 hectares at an elevation between 1,800 and 2,250 metres above sea level, is carefully managed by Don Elmer, a coffee grower with over 30 years of experience. Here, Pacamara, Caturra, and Bourbon varieties are cultivated, with Pacamara being the most prominent.

The coffee processing at Los Pinos follows the washed method, executed with meticulous attention to detail. The cherries are first fermented in nylon bags for 36 hours in the shade. They are then sorted in water tanks to remove defects and unripe cherries before being pulped. The beans undergo a second fermentation in tanks, lasting between 15 and 30 hours depending on the climate.

Finally, they are washed in channels and dried on patios for 16 days, with frequent turning to ensure uniform drying.

Don Elmer’s Legacy and the Vides Family

Don Elmer has devoted more than three decades of his life to coffee and has collaborated with the Vides family for the past 20 years. For the last decade, he has managed Finca Los Pinos and overseen processing at his own mill, ensuring impeccable traceability and quality. Each harvest day begins for him at 4 am, ensuring that every batch of coffee is handled with the utmost care.

The Vides family’s coffee journey dates back to 1958 when Jorge Vides founded Finca La Bolsa. Today, Juan José Ariano, the owner of Vides58, leads the coffee export operations with over 20 years of experience. His mother, Maria Elena Vides, oversees quality control and actively participates in women-led coffee projects. The new generation is also involved: Juan’s sons, who are studying business, contribute to coffee processing and quality control.

Santa Barbara: A Coffee Paradise

Santa Barbara, located just 30 minutes from the city of Huehuetenango, is renowned for its ideal coffee-growing conditions. With altitudes ranging from 1,600 to 2,400 metres above sea level and iron-rich soils that have been scarcely exploited agriculturally, this region provides a unique environment for producing high-quality coffees. The Vides family plans to expand their operations by acquiring land at even higher elevations within the region.

Finca Los Pinos is more than a coffee farm; it tells a story of tradition, dedication, and vision for the future. Every cup of coffee from this farm represents generations of hard work and a passion for excellence.

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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)