Selva Santa – Costa Rica – Washed
14,00€ – 50,00€ VAT included
 | Â Brewing method: Espresso |
 | Â Cupping notes: Pasteis de nata, praline, milk chocolate |
 | Â Process: Washed |
 | Â Varietal 100% Arabica: CatuaĂ & Caturra |
 | Â SCA Score: 86,5 |
 | Â Producer/s: Smallholders |
 | Â Region: Los Santos |
 | Â Altitude: 1400 – 1800m. |
 | Â Harvest: 2024 |
- Description
- Additional information
- Shipping
- Meet the producer
- IneffablePoints
- Cold Brew Recipe
- Espresso Recipe
This lot from small producers comes from a valley with incredible biodiversity, in the Los Santos region, hence its name: Selva Santa.
Each farmer carefully picks the coffee cherries at their optimal ripeness before transporting them to the Patalillo mill.
Once there, the coffee is measured, inspected, and recorded before being placed in a large receiving tank for the cherries.
For the washed process, the fruit is sorted by density, pulped, and all the mucilage is mechanically removed.
Next, the beans are left to dry on patios for 3 days to stop fermentation and begin the drying process.
Finally, the drying is completed and homogenized in a mechanical dryer, at low temperature and slowly, to ensure proper drying.
Additional information
| Weight | N/A |
|---|---|
| Whole bean-Ground: | Whole bean, Ground for French Press, Ground for Cold Brew, Ground for AeroPress, Ground for V60, Ground for Chemex, Ground for Moka Pot, Ground for Espresso |
| Pack size: | 250 gr., 1 kg. |
| Brand: | Ineffable Coffee |
| Filter-Espresso | Espresso |
| Preparation: | Filter Chemex, Filter V60, French Press, Behmor / Moccamaster, Espresso, Superautomatic, Italian Moka, AeroPress, Filter coffee machine |
| Flavour profile: | Sweet, balanced, good body |
| Process: | Washed |
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- 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.
Selva Santa: A Coffee Project that Unites Tradition, Community, and Sustainability in the Los Santos Region
La Zona de Los Santos is an extremely special place to us. The dense nature fascinates us, its fertility is difficult to comprehend, anything grows there, and the people that steward its harmony with the environment touch our hearts.
Historically, the model of coffee production in Costa Rica was that farmers painstakingly grew the coffee, collected it, and sold the fruit to multinational mills or local cooperatives for processing, sales, and export. For centuries this model worked well bringing development to the entire country and generational wealth to many hard working and savvy families. However, in the 90’s and early 2000’s the price of the fruit stayed so low for so long and the conventional farming practices being encouraged at the time finally turned the model truly unsustainable.
As the 2010’s approached and the consuming side of the industry was looking for higher quality and more transparent coffees – some of the farmers started looking for a new model. A few families decided to become their own processors and take more control of their quality, sales, and export. This way, they could add value to their fruit with quality and transparency; therefore being able to receive more money and stability for their coffee. It worked and “The Micro Mill Revolution” had begun in Costa Rica. Over the decades that followed 1000’s of farmers would open their own wet mills and make a name for themselves in the world of specialty coffee.
We love this wonderful and inspirational story of how specialty coffee and the micro mill revolution took hold of Costa Rica for the better, but unfortunately not every farmer and family has been able to start their own wet mill although they may want to. It takes a lot of financial investment, effort, and knowhow to erect a wet mill. It’s a huge risk and sadly we have also seen wet mills begin and fail. It becomes another business on it’s own and farmers need to learn to run both the growing business as well as the wet mill one – it’s extremely difficult. So, our partner in the region, Selva Specialty Coffee decided to start a new project to support passionate growers who cannot quite have their own wet mill. This new model is called Selva Santa.
Selva Coffee partnered with their good friends of Patalillo Mill which is the oldest standing mill in Costa Rica, since 1887. They provided the space and processing service for a hand selected group of producers from La Zona de Los Santos. Over the years they have gotten to meet and get close with many, many coffee growers in the region, most of which are neighbors, friends, and family members. They curated 47 unique farmers that don’t have wet mills, but are dedicated to environmentally friendly growing practices and are passionate about high quality production. They offer these farmers top dollar for their fruit and make sure to keep prices consistent no matter the situation that year.
Los Santos is called that because pretty much every town is named after a saint. For example there is San Marcos, Santa Maria, San Pablo, San Carlos, San Francisco, etc. We also like to think that most of the people that make up Los Santos are saints themselves. The people there are so nice! The nature of the area is also of the utmost importance to the people, the world’s diversity, and of course the coffee. You can think of the nature as La Selva which in turn makes you think of us. Therefore we came to call this project, Selva Santa.
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Processing
Each individual farmer collects their coffee fruit as carefully and ripe as possible before trucking it down to the Patalillo Mill. Their coffee is measured, inspected, and accounted for before being put into a large, tiled. receiving tank for the cherries. Each day multiple farmers come at around the same time of day to drop of their coffee and it all gets processed together. We choose to apply a straightforward and classic process of washed to this coffee to please any drinker and highlight the region’s terroir and hard work of the growers. The fruit is density sorted, pulped, and mechanically removed of all it’s mucilage. From there the parchment is put on concrete patios in thin layers for 3 days to stop fermentation and begin the drying process. Finally, the drying is finished off and homogenized in a mechanical dryer – low and slow to ensure perfection. We separate each lot by week so that we can keep transparency easily and create various qualities of high performance. The lots are prepared for export at the close by Cafex Dry Mill and warehouse before being sent to their respective consuming markets.
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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 LanjarĂłn 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: 32-36s
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)