Peru Cusco Siete Tinajas
Classic Profile | Medium roast
Tasting Notes: Baking Spices, Brown Sugar, Pastry
IT ALL STARTS AT THE COFFEE FARM
This harvest of Siete Tinajas comes from three individual farmers: Elio Quispe Huillca, Maryori Torres Condori, and Roxana Valdiviezo Roca. It's our fourth year roasting this coffee from southern Peru, and it's the best quality we have seen yet, one of the most delicious Peruvian coffees that we have tasted this year.
Peru’s varied microclimates are due in large part to the Andes Mountains. The weather can be very different from one side of the Andes to the other, as well as the air flow and the way the sunlight reaches the plants: all of this creates unique flavors in the coffee from the Cusco region. Cusco is known for coffees with a particularly light and structured flavor compared to coffees from the Cajamarca region to the north, which can have more heavy and dense flavors.
Each farmer's coffee was individually evaluated by Caravela's team on the ground in Peru, and then added to the lot only after meeting strict quality standards.
TRACEABILITY
PRODUCER
Elio Quispe Huillca, Maryori Torres Condori, Roxana Valdiviezo Roca
MILL / WASHING STATION
On farm
PROCESSING
Washed
ALTITUDE
1500 - 2010 meters
DID YOU KNOW
Siete Tinajas, or “Seven Jars”, is a waterfall nearby where this coffee was grown. Over time, icy waters carved seven concave wells into the lithic granite outcrops, creating seven distinct water streams, or Seven Jars!
PRICE TRANSPARENCY
$4.17
Price paid by Driftaway
$2.72
Free on Board price
$2.20
Farm Gate price
$2.00
Fair Trade price per pound
$1.80
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 3,748 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?
We look forward to this coffee every year - it's super dense, sweet and versatile. We also appreciate the care that Caravela takes in selecting farmers for this collection every harvest. Through their PECA educational program, they are able to help farmers increase quality and yield.
AVERAGE CUPPING SCORE
85.25
/100
85.25
SCAA Cupping Score
20 x 69 kg
Bags purchased
4 years
Length of producer relationship
100% (in 2022)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from December 3 to December 27 in Brooklyn. We 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 at our roastery in Williamsburg, Brooklyn. Each cupping is conducted by James M. 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
PRODUCTION AND SHIPPING
Less than 24 hours after roasting, we bag your coffee in our production facility in Greenpoint, Brooklyn. Our production team is led by Anthony and Torie, and supported by a rotating cast of local artists, musicians and independent professionals.
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.
