Sitio Mateiro – Brazil – Natural

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.

The Tradition and Excellence of Coffee from Sitio Mateiro in Sul de Minas

In the picturesque municipality of Machado, located in the Sul de Minas region of Brazil, lies Sitio Mateiro, a living example of tradition and dedication in specialty coffee production. This farm is managed by Sebastião and Ivanete Godoy, third-generation coffee producers who have transformed their ancestors’ heritage into a successful and sustainable project.

Sebastião proudly cultivates the coffee plants that were planted several decades ago by his father and grandfather. This legacy is not only a testament to the family’s history but also to the resilience and love for the land that has characterized the Godoy family over the years. The passion for coffee has been passed down to their three children, who are learning and applying the knowledge and techniques developed by their parents and grandparents to continuously improve the quality of their lots.

During the harvest season, the Godoy family works diligently to pick the fruits at their optimal ripeness. This meticulous process ensures that only the ripest and highest-quality coffee cherries are selected. After harvesting, the cherries undergo a natural process that requires attention to detail and constant monitoring to guarantee an exceptional final product.

The family’s commitment to quality and excellence is evident in every step of the production process. Year after year, they strive to improve their techniques and optimize the quality of their lots. This focus on continuous improvement has not only allowed them to increase the scores of their coffees in competitions and tastings but has also had a significant impact on the household’s economic well-being.

Sebastião and Ivanete’s dedication to producing specialty coffees has transformed Sitio Mateiro into an example of sustainable success. Their focus on quality has not only improved their economic situation but has also ensured that their children will continue the family tradition, taking the Godoy legacy to new heights.

Coffee from Sitio Mateiro is not just a beverage; it is a story of tradition, passion, and dedication passed down from generation to generation. Tasting this coffee is experiencing the result of the hard work and love of a family that has devoted their lives to perfection in every cup.

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
• Weight: 18gr
• Yield: 36gr
• Time: 26-31s

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)