El Diviso x Las Flores – Colombia – Washed anaerobic 48h

Additional information

Spain (Mainland), Balearic Islands & 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.

Empowering New Generations: El Diviso and Las Flores

This lot represents a compelling collaboration among a new generation of coffee producers: the Lasso brothers from El Diviso farm and Jhoan Vergara from Las Flores farm. These young coffee farmers embody the cutting edge of Colombian coffee production, focusing entirely on specialty coffees and leveraging science and technology to achieve the highest quality standards. Their partnership has brought together expertise to optimize the processing of this regional lot.

The Story Behind Las Flores and El Diviso

The history of Finca Las Flores began in 1990 when Edilberto and Nubia, originally from Cundinamarca, chose to settle in Acevedo, Huila. Over the years, the farm underwent renovations and shifted its focus to producing specialty coffees, utilizing advanced science and technology to ensure superior quality. Today, Jhoan and his brother Diego manage Las Flores, demonstrating that the new generations of coffee farmers are ready to embrace challenges and innovate.

El Diviso, on the other hand, is a family-owned enterprise with a legacy spanning approximately 25 years in coffee production. Initiated by Jose Uribe Lasso, the project has recently intensified its efforts in specialty coffee production, forming a cohesive team of family members and close friends. They have successfully standardized processing protocols that guarantee quality across their coffee lots.

A Synergistic Partnership: El Diviso and Las Flores

The union of El Diviso, led by Néstor and Adrián Lasso, and Las Flores under Jhoan Vergara’s management near Pitalito, in Colombia’s Huila region, has been a fruitful collaboration. These three young entrepreneurs have pooled their knowledge to elevate coffee quality. This year, their collaboration has expanded to processing regional lots, sourcing cherries from neighboring farms and processing them at El Diviso.

Processing Excellence

The meticulous processing of this lot begins with selecting the ripest cherries, which undergo a 36-hour cherry oxidation process. Subsequently, the cherries are pulped and subjected to a 48-hour anaerobic fermentation using their own cherry must. The coffee then undergoes slow, controlled mechanical drying, ensuring optimal flavor development and consistency.

This partnership not only highlights the commitment to quality but also underscores the potential of collaboration in advancing the specialty coffee industry. By integrating science, technology, and traditional expertise, El Diviso and Las Flores are not only enhancing coffee quality but also fostering sustainable practices that benefit both producers and consumers alike.

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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: 1:2.4
• Weight: 18gr
• Yield: 40gr
• Time: 28-34s

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)