Las Brisas – 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.
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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.

Las Brisas is a farm located near the department of Mataquescuintla, in the Jalapa region, south-east of the Republic of Guatemala.
The farm is at an altitude between 1,600 and 1,700 meters and has an average temperature of 18.9 degrees all year round.

It has abundant rain, especially in the summer months, where the temperature is also a little higher.
The altitude, the climate and the abundant rain in some months make this location an ideal place for growing coffee. In addition, the coffee trees on this farm grow in the shade of different trees such as avocado trees, oak trees, pines, guachipilin or jícaros. This makes the maturation process slower.

Marvin Carias, a specialty coffee entrepreneur

Marvin Carias is the owner of Las Brisas farm, but his family had not been involved in coffee farming before.
Marvin bought the first hectares of Las Brisas farm in 1990 and since then he started planting coffee.

Experience and training have made the coffee from Las Brisas an excellent one; that is why we bring you this lot.

Marvin started with a few hectares and in a mountainous area, which makes cultivation difficult. But his perseverance and know-how have meant that each year, reinvesting the coffee profits, the farm has grown to its present 350 hectares.

In addition, Marvin and his team help maintain the natural ecosystem and take advantage of the available resources -such as the trees shade- to benefit the crop.

Coffee processing at the Las Brisas farm

This lot is made up from the first selection of the best cherries from this farm. The cherries are hand-picked only when they have reached their optimum point of ripeness.
This is the moment when they have more flavour subtleties and can offer a fuller cup profile. Cherries that do not pass this selection process are used for lower quality batches.

Once picked, the cherries undergo a washed process.

This means that the cherries are pulped as soon as they are picked and washed with water to remove any remaining mucilage.

Washed processing causes the natural fermentation, which begins as soon as the cherries have been separated from the plant, to stop.
This creates a clean profile in the cup, where what stands out are the qualities of the coffee.

Once washed, the coffee seeds are left to dry for approximately two weeks on raised beds.

During this time, they should be turned regularly to ensure even drying.

Finca Las Brisas, an incentive to the local economy

Many coffee growers are personally in charge of growing and harvesting the coffee, but in many cases the processing is done in a common or cooperative owned washing station.
In Marvin’s case, he decided to set up a washing and processing plant in his farm to have control over the entire process.

This allows for control and quality improvement throughout the chain until the coffee is ready for export.
The slow but steady increase in the size of the Las Brisas farm and the fact that the coffee is processed on the same farm requires a lot of labour.

Marvin has a permanent team, but at harvest and processing season he needs to hire more people to help.
This is a great incentive for the local economy. In addition, part of the philosophy of specialty coffee is to have fair deals with producers which allows them to have a decent quality of life.

This is achieved through direct dealings with producers, such as Marvin, and paying a fair price, higher than the market price, for the coffee.

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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.
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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.
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• 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)