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Our recipe:
This recipe was developed with a 14-hour brewing time in mind for the following cold brew coffee maker (or something similar):
Ratio: 1:12.5 (120g of coffee for 1,500ml of water)
Water temperature: room temp
Grind size: medium-fine
Brewing time: 14 hours
Grind 120 grams of coffee into a medium-fine grind size. Add the ground coffee to the stainless steel filter of the brewer and place it inside the container. Start adding the room-temperature water until you reach 1,500 milliliters. Pour the water from the top into the filter, soaking all the coffee grounds. This may take a few minutes as the water filters through the grounds. Once you have added all the water, put the brewer’s lid on and place the container in the refrigerator for 14 hours.
We recommend swirling the container before tasting to mix the cold brew well. This recipe will produce a concentrated brew that will pair really well with ice and/or your choice of milk.
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What’s in a name? “Ingapamba” (pronounced ing-gah-palm-bah) is what we call the part of our farm where our coffee is grown, and it’s also where our farmhouse is. This is a word derived from the Quechua language, which the Incans brought to Ecuador during their invasion. To indigenous Ecuadorians, “Ingapamba” refers to Inca (“Inga”) and a specific area of land (“pamba”). To us, it is our favorite place on the farm—where home is.
It’s where we have made so many memories. It’s where we have a view of the majestic green Andes towering over us as we step outside our door. It’s where the clouds cloak the mountaintops and the emerald hummingbirds seem to teleport from one brightly colored flower to another. It’s where rain and frogs sing us to sleep and the golden equatorial sun wakes us. It’s where countless crimson cherries ripen amidst citrus neighbors and delicate butterflies passing by. It’s where we work hard but also where we rest, recharge, dream, and plan for the future.
What does “Ingapamba” mean to us today? It means family, legacy, and love.
And for you—we hope it means great coffee!
How we got here: This coffee started with our traditional hand-picking and hand-sorting approach to harvesting. Next, we initiate a thorough washing process of the cherries that removes impurities and floaters (lower-quality beans). Afterward, the cherries are spread out on drying beds where we continue to remove defects by hand before we begin the first stage of our fermentation process.During this phase, the coffee cherries are placed in our fermentation tanks with our natural mountain water until they arrive to the optimal pH level (this takes approximately forty-eight hours). After the cherry skins have been removed (depulped), the cherries are placed back into the fermentation tanks with the “mosto” (the juice-like liquid that is the byproduct of the initial fermentation process), and we start the second stage.
Once the coffee beans have arrived to the desired pH level, they are removed from the fermentation tanks and undergo the final washing step, where the mucilage is removed from the beans. Finally, the washed coffee beans are once again spread out on drying beds to finish the drying process. This can take anywhere from fifteen to twenty-one days (depending on environmental conditions).
Species: ArabicaVarietals: Typica Mejorado & Red Caturra
Process: Washed
Fermentation: Anaerobic
Harvest: 2025
Altitude: 1,500m. / 4,900ft.
Crop area: 2ha. / 5ac.