El Salitre Milenio F1 – Costa Rica – Reposado natural

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.

El Salitre, Costa Rica: A Journey to the Heart of Coffee Innovation

Nestled in the Brunca region of Costa Rica, Finca El Salitre represents much more than a source of specialty coffee; it is a testament to tradition, innovation, and a commitment to sustainability. This coffee originates from the efforts of the Alvarado Fonseca family, who lead Corazón de Jesús, a micro-mill dedicated to producing high-quality coffees. Join us as we uncover the story, process, and unique characteristics that make this coffee exceptional.

The Story: From Tomatoes to Specialty Coffee

Corazón de Jesús, the micro-mill that processes El Salitre’s coffee, has its roots in the vision of Antonio Alvarado Fonseca, known as Johnny, and his father, John. In 2009, the family decided to transition from cultivating tomatoes and chili peppers to coffee, driven by their passion for sustainable and high-quality agriculture. Their first notable harvest arrived in 2012-2013 while they were working with another family-owned micro-mill. In 2015, the family established Corazón de Jesús, a space where they could integrate their innovative approach with a steadfast commitment to excellence.
El Salitre, the largest farm in the project, spans 15 hectares of the family’s 50-hectare total holdings. Its name pays homage to the warm, salty thermal springs that once existed in the area, a legacy of ancient volcanic activity. With altitudes ranging from 1650 to 1950 meters above sea level, this land is ideal for cultivating exceptional coffee varieties such as Milenio F1, Geisha, SL28, Typica, and many more.

A Unique Process: Reposado Natural

The Reposado Natural process used at El Salitre highlights the Alvarado family’s commitment to innovation and quality. Coffee cherries are harvested and fermented in special plastic bags under the sun for two days. Afterward, they are dried on African beds for two to three days until they achieve a raisin-like texture. Next, the cherries are stored in a dark warehouse for five days to balance their moisture before undergoing a final sun-drying stage on patios for 15-20 days. Finally, the coffee rests for three months before being milled, ensuring stability and a unique flavor profile.

The Milenio F1 Variety: Resilience and Exceptional Quality

Milenio F1, one of the varieties cultivated at El Salitre, is the result of a cross between Sudan Rume and T5296, developed by CIRAD and CATIE. This variety is renowned for its high yield, resistance to diseases like coffee leaf rust, and its ability to thrive in agroforestry conditions at elevations above 1300 meters. The beans are large and offer exceptional cup quality, standing out for their complex and balanced notes.

Accolades and a Commitment to Sustainability

The coffee from Corazón de Jesús is not only distinguished by its exceptional quality but also by its achievements in international competitions. In 2021, their Geisha Double Anaerobic from Finca La Torre earned fifth place in Costa Rica’s Cup of Excellence competition. A year later, their F1 Double Anaerobic from Los Toños achieved third place. Most recently, in 2024, their Honey Natural Geisha from Finca La Torre secured second place.
In addition to producing extraordinary coffees, the Alvarado family is deeply committed to sustainability initiatives. They are working towards certifications such as NAMA and the Blue Flag, reflecting their dedication to environmental stewardship and responsible practices.

The Future of Coffee at El Salitre

With a team of 11 permanent employees and around 60 seasonal workers during harvest, Corazón de Jesús blends tradition and innovation to bring the best of Costa Rican coffee to the world. El Salitre is not just a coffee farm; it is an example of how passion, knowledge, and a commitment to quality can transform lives and communities.
If you’re looking for a unique coffee experience, El Salitre offers a cup that encapsulates the spirit of the Brunca region and the dedication of the Alvarado family. From its origins to its innovative processing methods, every sip tells a story worth savoring.

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)