Guanacaste 120h – El Salvador – Natural Anaerobic

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.
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• 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.

Coffee from Finca Guanacaste Against Climate Change

Guanacaste is the name of one of the Ruffatti family’s farms in El Salvador, previously known as Finca Lombardía. Located at 1,000 meters above sea level, coffee has been cultivated here since 1970.

Finca Guanacaste is in the Santa Ana region, a traditional coffee-growing area. Today, it is one of the few remaining farms in the region still dedicated to coffee cultivation. As a result, it helps preserve the biodiversity needed for coffee plants to thrive under optimal conditions.

The Origins of Finca Guanacaste

The Ruffatti family emigrated from Italy to El Salvador around 1934 to dedicate themselves to coffee farming, purchasing their first farm, “El Salvador.” In 1970, they acquired Finca Lombardía (now known as Finca Guanacaste) in the Santa Ana region.

At that time, nearly all plantations in the area were dedicated to coffee cultivation. However, since then, coffee profits have dramatically declined due to financial market speculation. As a result, many coffee farmers have switched to maize cultivation..

From Coffee to Maize (and Its Consequences)

The shift from coffee to maize cultivation has had disastrous environmental consequences in the region. Coffee cultivation requires biodiversity, vegetation that creates a microclimate, and shade trees. Soil quality is also crucial, and a rich variety of vegetation and a balanced ecosystem are essential to maintaining it.

Due to declining coffee profits, many farmers have abandoned coffee cultivation and turned to maize. To do so, they have cleared vast areas of forests and vegetation once used for coffee farming, leading to progressive desertification. Moreover, maize monoculture relies on pesticides and chemicals that degrade soil quality and reduce its biodiversity. This problem is rooted in the fact that coffee is a commodity traded in financial markets, where its price is subject to speculation in futures markets.

Finca Guanacaste’s Commitment to Specialty Coffee

To counteract these issues, Finca Guanacaste has embraced specialty coffee and direct trade with roasters. Specialty coffee cultivation requires biodiversity and a balanced ecosystem, making Finca Guanacaste a stronghold against desertification and an advocate for environmental sustainability.
Additionally, specialty coffee and direct trade lead to higher earnings for local producers, allowing them to sustain a dignified livelihood while maintaining a type of cultivation that benefits the environment and, ultimately, all of us. Rodolfo Ruffatti, grandson of the Ruffatti who originally introduced the family to coffee farming in El Salvador and the current head of the business, is actively increasing biodiversity on the farm. This, in turn, enhances the quality of the coffee.

Coffee Processing at Finca Guanacaste

At Finca Guanacaste, coffee is processed using the “natural” method. This means that once the coffee cherries are harvested, they are left to dry on raised beds until they reach the desired moisture level before being depulped. This method imparts a fruity yet clean, balanced, and sweet profile to the coffee. Each batch is carefully processed by the Productor Coffee team under the supervision of Rodolfo Ruffatti.

The Anaerobic Fermentation Process

Anaerobic fermentation is a process widely used in the culinary world for other foods and beverages, such as wine. It involves allowing fruit—in this case, coffee cherries—to ferment in airtight, sealed tanks that prevent oxygen from entering. These tanks also feature a valve that expels any residual oxygen inside.
Inside the tanks, naturally occurring microorganisms begin breaking down glucose molecules, triggering a chemical reaction that produces CO₂ and heat. This displaces the oxygen in the tank, which is expelled through the one-way valve. During this process, the bacteria naturally present in the coffee cherry and its mucilage produce enzymes that generate simpler compounds, such as organic acids and alcohol.

Why Use Anaerobic Fermentation?

Anaerobic fermentation influences the coffee’s sensory profile, enhancing certain characteristics. Once the cherries reach peak ripeness, they are fermented in hermetically sealed tanks for 120 hours. In this particular case, the process takes place in plastic bags, though this may vary depending on the producer. The cherries may be fermented either depulped or whole, depending on the subsequent processing method—washed, natural, or honey being the most common.
For this natural lot, the cherries are left to dry intact until they reach the desired moisture level, which takes approximately two weeks. During this period, they must be regularly turned to ensure even drying.

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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)