Learn more about this coffee
Finca El Salvador (FES), located in the Apaneca-Ilamatepec mountain range, has belonged to the Ruffatti family since 1934 and is now managed by Rodolfo Ruffatti, with whom we work through a direct trade relationship.
For many years, the farm has focused on producing specialty coffee, reserving its highest-altitude plots for exceptional varieties while combining tradition with a constant drive for innovation.
This Red Bourbon lot has been processed using a 120-hour natural anaerobic fermentation, an extended fermentation that intensifies sweetness while developing a deep and complex aromatic profile.
After fermentation, the coffee is carefully dried under the supervision of the Productor Coffee team, ensuring complete control over every stage of the process.
The result is an intense, juicy and remarkably expressive cup with a truly unique personality.
Meet the producer
Finca El Salvador: where tradition finds new ways to surprise
A story that began almost a century ago
Some coffees stand out because of their rarity, while others do so because of the story behind them. This Red Bourbon from Finca El Salvador brings together both qualities. It is a coffee born from a relationship of trust built over time, the result of the direct partnership we maintain with Rodolfo Ruffatti, the third generation of a family that has devoted nearly a century to coffee growing in one of El Salvador's most iconic coffee regions.
The story of the farm began in the 1930s, when Rodolfo Ruffatti Riso left Turin to start a new life on the other side of the Atlantic. In 1934, he acquired a farm on the northern slope of Cerro El Águila, in the Apaneca-Ilamatepec mountain range, a privileged environment where altitude, climate and volcanic soils create the ideal conditions for producing coffees with outstanding character.
Decades later, the project remains family-owned. Today, it is his grandson, also named Rodolfo Ruffatti, who leads the farm with a vision that honours its legacy while constantly looking towards the future.
A farm that has never stopped evolving
Finca El Salvador is proof that tradition and innovation can go hand in hand. Over the past few years, the Ruffatti family has gradually transformed the farm to focus on specialty coffee production, reserving the highest-altitude plots for varieties capable of expressing the full potential of the terroir.
Among coffee trees protected by shade trees and more than twenty hectares of preserved forest, every decision follows a simple philosophy: produce smaller quantities from the most exceptional lots in order to achieve extraordinary quality in the cup.
That spirit of continuous improvement extends beyond the farm itself. Rodolfo also runs Productor Coffee, a processing facility in Juayúa where not only coffees from his own farms are processed, but also those of other producers from the region. Centralising processing allows the team to oversee every detail and experiment with different fermentation techniques while always maintaining the cleanliness and consistency they seek in every lot.
A coffee that shows just how far Red Bourbon can go
This lot has been produced using a 120-hour natural anaerobic fermentation. Beyond the technical details, what truly matters is the result: an intense, vibrant and exceptionally expressive cup where fermentation is used not to mask the coffee's origin, but to amplify its character.
It is one of those coffees that surprises from the very first sip. The sweetness recalls cola and gummy sweets, while tamarind brings a juicy, complex acidity that keeps the cup lively from beginning to end. Everything is wrapped in a silky texture and finishes with a long, lingering aftertaste that invites you to keep discovering new layers of flavour.
It is certainly a bold profile, but also an elegant one. A coffee designed for those who enjoy discovering unusual flavours without sacrificing balance.
At Ineffable, we seek coffees that deserve to be remembered, not only for their tasting notes but also for the people behind them and the stories they tell. This Red Bourbon from Finca El Salvador perfectly embodies that philosophy: a coffee born from generations of accumulated knowledge, driven by a constant desire to improve and crafted with a level of precision that is immediately evident in the cup.
Some coffees simply accompany a moment. Others, like this one, transform every brew into an experience worth repeating.
Filtro Finca El Salvador 120H
With each new coffee we roast, our team spends a week brewing it to find a recipe that highlights all the coffee's qualities. We have many different brew methods and we enjoy using all of them to find a brew that we love. The recipe you'll see below includes all the necessary information to reproduce it. Still, we always recommend trying and experimenting to discover what you like best: use it as a guideline and adapt it to your liking.
Remember: the journey is what matters, not the destination!
Please note: Water is the most important factor in achieving a great cup of coffee. Depending on where you live, its composition can vary drastically. Therefore, we recommend using at least filtered water; A better option is a mixture of Bezoya and Lanjarón. When adjusting the recipe, change only one variable at a time to identify how it influences the flavor.
It's common to start by adjusting the coffee-to-water ratio. Once you get a brew with a pleasant intensity and mouthfeel, you can modify other aspects of the extraction.
French Press recipes generally use a longer brew time than pour-over methods, allowing the coffee to extract through full immersion. This makes the method particularly forgiving and well suited to producing a rich, full-bodied cup.
French Press
The French Press is simplicity itself and one of the best full-immersion brewing methods. Unlike pour-over, all the coffee remains in contact with the water throughout most of the brew, creating a cup with more body and texture while allowing a wide range of aromas and flavours to come through.
Our recipe is a variation of the classic French Press method. Instead of plunging at the end, we break the crust after four minutes and allow the coffee to continue settling undisturbed until seven minutes. This lets the coffee and fine particles naturally settle at the bottom, giving us a cleaner cup without forcing them through the filter.
Recipe
Recipe:
- Ratio: 1:13
- Coffee: 30g
- Water: 390g
- Total time: 7min
- Temperature: 90ºC
- Resting time: Minimum 5 days after roasting, but expresses itself best after 10–20 days.
- Water: 100% Bezoya
- Grind size: Coarse
Method:
- Preheat the French Press by rinsing it with hot water. Discard the water and place the French Press on the scale.
- Grind the coffee coarse and set it aside.
- Tare the scale and start the timer. Pour 390g of water into the French Press.
- Add the ground coffee to the water and gently stir to ensure all the coffee is fully saturated and evenly distributed.
- Place the lid on the French Press without plunging. Allow the coffee to brew undisturbed for 4 minutes.
- At 4:00, remove the lid and gently break the crust formed on the surface using a spoon. Give the coffee a gentle stir to ensure the crust is fully broken and allow the grounds to begin settling.
- Place the lid back on top, without pressing the plunger, and allow the coffee to continue brewing undisturbed.
- At 7:00, slowly pour the coffee into your cup or decanter. Do not plunge the filter. Pour gently and stop before the final layer of sediment reaches the spout.
- Taste the coffee once it has cooled slightly. If necessary, adjust the grind size next time: grind finer for more extraction or coarser for less extraction.
Espresso
Here's our most up-to-date recipe. It's important to remember that this recipe is a reference and that many variables will influence the final result of the espresso in your cup: from the condition of your machine and grinder, the water you use, the storage/brewing time of your coffee, to the temperature/pressure, etc. Therefore, you may need to adjust some parameters to achieve a flavorful and balanced espresso based on your specific needs and equipment.
Recipe:
- Ratio: 1:2.1
- Dry: 18gr
- In cup: 38gr
- Time: 30-36s
Variables:
- Resting time: minimum 2 weeks
- Temperature: 94ºC
- Pressure: 6 bars
- Pre-infusion: No
- GH 60 (ppm as CaCO3) KH 30 (ppm as CaCO3)
Machinery and equipment used for this recipe:
- Espresso machine: La Marzocco PB 2GR
- Grinder: Mahlkonig
- Scoop: 22gr VST (without slot)
- Extras: Barista Hustle WDT, Push Tamper (flat, 100% level)
Cold brew
[ Watch the recipe video ]
When making Cold Brew, we typically make larger quantities than with other brewing methods. So, we're providing a recipe for one liter of Cold Brew. If you want to make more or less than this amount, the ratio is 1:14; 1g of coffee for every 14g/ml of water.
Recipe and equipment:
Preparation:
- Grind the coffee to a medium/coarse grind
- Place the coffee directly into the filter of the pitcher or bottle
- Pour the pre-weighed water into the pitcher or bottle
- Stir gently to saturate all the coffee
- Cover the container
- Let it steep for 16-24 hours in the refrigerator (be careful with strong odors!)
- After this steeping time, remove the filter with the coffee, and it's ready.
BONUS:
Bonus 1:You can do an additional filtration with a V60 paper filter, Kalita, cheesecloth, or something similar to get a cleaner and clearer result.
Bonus 2:For the best flavor, consume as soon as it's ready, as it will oxidize over time.
Bonus 3:Do not shake or press the coffee to avoid extracting bitter flavors or sediment.
Bonus 4:You can freeze Cold Brew into ice cubes and use them to chill your Cold Brew or for making other drinks.
Bonus 5:Food safety: wash your hands and utensils properly. Keep for a maximum of 3 days in the refrigerator in a glass container, preferably closed and without additives (sugar, milk, etc.).
