Edilzar Ordoñez – Mexico – Black Honey

Additional information

Spain (Mainland), Mallorca & Portugal 

• Free shipping for order above 40€ for Spain (mainland), Mallorca & Portugal
• For orders below 40€, shipping cost is 4€.
• Shipping of coffee to the Canary Islands, Ibiza, Menorca y Formentera is 10€. For all other products shipping will be automatically calculated in checkout.
• We will not ship at all to 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 3/7 days, M-F.
• Delivery to Portugal in 3/7 days, M-F.
• Delivery to the Canary Islands is shipped with Correos in 3/7 days, M-F, without tracking email.

Europe

• Free shipping for orders over 99€ including coffee and some accessories.
• Free shipping for orders over 99€ including coffee and some 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.

World

• Shipping costs will be automatically calculated when you enter your shipping address in the shopping cart.
• You will receive tracking via email for all shipments.
• Please note that customs duties and/or taxes in destination countries are not included in the shipping costs. They are external and unrelated to Ineffable Coffee, and they vary according to each country’s policies..

• Countries included: Andorra, Argentina, Australia, Bahrain, Belarus, Bolivia, Bosnia and Herzegovina, Brazil, Canada, Chile, China, Colombia, Costa Rica, Dominican Republic, Ecuador, Egypt, El Salvador, Guatemala, Honduras, Iceland, India, Indonesia, Israel, Jamaica, Japan, Jordan, Kuwait, Lebanon, Liechtenstein, North Macedonia, Malaysia, Malta, Mauritius, Mexico, Moldova, Montenegro, Morocco, New Zealand, Nicaragua, Norway, Oman, Panama, Paraguay, Peru, Qatar, Russia, San Marino, Saudi Arabia, Serbia, Singapore, South Africa, South Korea, Switzerland, Turkey, Ukraine, United Arab Emirates, United Kingdom, United States and Uruguay.

Experience and innovation for an exceptional Black Honey coffee

Edilzar Ordonez, the eldest son of coffee farmer Luis Ordonez, returned to his family’s farm last year after working for years in the United States.

His time in the U.S., where he specialized in tree pruning to maintain power lines, allowed him to financially support the construction of a new home for his family in a nearby village. Additionally, he invested in land adjacent to his father’s farm to cultivate coffee.

Upon his return, Edilzar took on the responsibility of coffee processing, replacing his father who was recovering from the effects of COVID-19. Edilzar initiated a shift in focus and began experimenting with alternative processing methods. The change is evident in the quality of Edilzar’s washed coffees.

During the harvest season, Edilzar actively participates in harvesting and processing alongside hired workers. His wife takes care of providing meals to the harvesters. To attract and retain workers, who are becoming increasingly scarce, the Ordonez family has improved working conditions, offering accommodation, fair wages, and additional supplies.

As part of a cooperative of ten producers, the Ordonez family collectively owns a roasting machine and a huller, providing milling and roasting services to the community. This cooperative structure facilitates the processing of large volumes of coffee for both the Ordonez family and smaller producers.

However, recent gang violence in the region has posed new challenges. With two rival gangs disputing control of the border with Guatemala, the Ordonez family acknowledges concerns about the security situation.

The Black Honey process of this Mexican coffee

This coffee is a Black Honey coffee, which means that the seeds are pulped immediately after harvesting the cherries and left to dry like that.

This means that the cherries are depulped when harvested, but the mucilage is left on and dried with it. There are different types of honey, and in the “black honey” process (a complex and continuously monitored procedure), the mucilage is left until it acquires a dark color.

About Mexican Coffee

In the 18th century, Mexico saw its first sprouts of coffee when it was introduced in Veracruz, marking the beginning of a coffee history that would spread throughout the country.

There are several stories of how this happened. It is believed to have been introduced in the 1740s by French traders who imported it from the island of Martinique, still a French colony today.

Another theory says that it was Don Juan Antonio Gómez de Guevara, Count of Oñate of Spanish origin, who brought a coffee plant from Cuba and planted it on his Hacienda de Guadalupe, located in the town of Amatlán de los Reyes, fifteen minutes south of Córdoba. According to some sources, this happened in 1796, while others indicate 1804.

It is also said that in 1790, Spanish friar Antonio de Alegre planted the first coffee seeds in the region of Córdoba, Veracruz, initiating an industry that would change the agricultural landscape of Mexico.

Over time, coffee cultivation spread to various regions, with Chiapas, Oaxaca, and Puebla emerging as prominent producers. The climatic diversity and varied altitudes of these areas provided the perfect terrain for the cultivation of arabica coffee, known for its distinctive and aromatic flavor.

Mexican Coffee Culture and Industry

Mexican coffee culture is deeply rooted in everyday life, from mornings with a cup of coffee to lively evening gatherings in traditional “cafeterías.”

Events like the Coffee Festival in Coatepec, Veracruz, which has been celebrated since 1994, highlight the cultural and social importance of coffee in the lives of Mexicans.

In terms of the industry, Mexico has established itself as one of the leading coffee producers globally. Currently, the country contributes to around 5% of global coffee production.

Additionally, there has been a significant increase in sustainable production and organic farming, representing approximately 20% of total production. This transition to more sustainable practices not only benefits the environment but also adds value to Mexican beans in international markets.

Economically, Mexican coffee exports generate significant income, reaching approximately $15 billion annually. This sector has become a fundamental pillar of the economy, with over 500,000 workers involved in both coffee production and the supply chain in Mexico.

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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
• Weight: 18gr
• Yield: 36ml
• Time: 32-35 sec

Variables:

• Best resting time: over 2 weeks
• Temperature: 94ºC
• Pressure: 6 bars
• Preinfussion: No
• Water: 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)

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).