MOJ | Mexico Oaxaca Garra de Jaguar
Extra Bold Profile | Dark roast
Tasting Notes: Molasses, Cola, Baker's Chocolate
IT ALL STARTS AT THE COFFEE FARM
From the Oaxaca region of southern Mexico, this is a collection from several smallholder farmers growing coffee in the sub-region of Pluma. Over the last few decades, Pluma’s coffee production has evolved dramatically, shifting from large estates into the hands of local smallholder farmers. Nowadays, Pluma is almost exclusively the province of smallholders with farms averaging just 1-2 hectares (2.5 to 5 acres).
TRACEABILITY
COUNTRY
Mexico
PRODUCER
Pluma, Several smallholder farmers
REGION
Oaxaca
VARIETAL
Bourbon & Typica
PROCESSING
Washed
ALTITUDE
1400 - 1800 meters
DID YOU KNOW
Oaxaca is incredibly diverse from an environmental, linguistic and social perspective, with 16 distinct indigenous groups, many of which grow coffee.
PRICE TRANSPARENCY
$3.75
Price paid by Driftaway (per pound avg. across this months coffees)
$1.40
Fair Trade price per pound
$1.50
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 2,765 miles to the Driftaway Coffee roastery in Queens.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
Our importing partner Red Fox Coffee Merchants have their home base and lab in Oaxaca City, and also have their deepest producer relationships there. They put in a huge amount of time and energy connecting with farmers, analyzing coffee samples, and putting together high quality lots like this one.
AVERAGE CUPPING SCORE
86
/100
85.5
SCAA Cupping Score
20 x 69 kg
Bags purchased
1 year
Length of producer relationship
100% (in 2020)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from 6th December to 29th December in Long Island City, Queens. We typically use the Loring Kestrel roaster for this profile. We have strict guidelines for each of the coffee profiles, and this roast has to pass the development time ratio test as measured in real-time by the roasting software, Cropster. Once it does, it is approved for production.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week from home as per our Covid-19 shelter in place guidelines. Each cupping is conducted by our roasting staff Kieran D. and Ian T. using standard equipment, and is logged by our Q-certified cupper Ian T. All coffees are evaluated on a scoring scale of 0 to 3.
- 3.0 = exceptional roast - exceeds expectations
- 2.5 = on par with profile - matches expectations
- 2.0 = good roast, but 1 or 2 elements could be improved - needs improvement
- 1.5 or lower = failed - do not ship
AT YOUR HOME
Brew this coffee with your favorite home brewer and enjoy the taste of incredible coffee! Here are a few tips on how to make the best coffee on each brewer.
View other posts about how to make better coffee at home on our blog Coffeecademy.