Triunfo Verde, San Ramon & Boca Negra
Extra Bold Profile | Dark roast
Tasting Notes: Dark chocolate, Caramel, baking spices
IT ALL STARTS AT THE COFFEE FARM
Each of the coffees contributing to this dark roast blend were previously featured as single origin offerings, showcasing the best of what their regions can produce. The components come from committed smallholder farmers: Triunfo Verde coop in Mexico, Donald Roque in Nicaragua, and a collective of producers in Colombia’s Tolima region. The end result is a blend that delivers a rich, full-bodied cup with notes of dark chocolate, toasted nuts, and subtle fruit undertones, perfectly balanced with a smooth, lingering finish.
TRACEABILITY
COUNTRY
Mexico, Nicaragua, Colombia
REGION
Chiapas, Nueva Segovia & Tolima
IMPORTER
Azahar, Caravela and Coffee Quest
VARIETAL
---
PRODUCER
Various smallholders
MILL / WASHING STATION
On the farms
PROCESSING
Washed
ALTITUDE
1200 - 2000 meters
DID YOU KNOW
---
PRICE TRANSPARENCY
varies
Price paid by Driftaway
---
Free on Board price
varies
Farm Gate price
$2.70
Fair Trade price per pound
$2.45
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
The Colombia Huehuetenango coffee travelled "Varies" miles to the Driftaway Coffee roastery in Brooklyn.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THESE COFFEES FOR THE BLEND?
This blend of Triunfo Verde, San Ramon, and Tala Boca Negra showcases the depth and complexity we strive for in Extra bold, with consistent quality across origins, delivering a harmonious cup with bold flavors and a smooth finish.
AVERAGE CUPPING SCORE
85
/100
85
SCAA Cupping Score
Various x 60 k
Bags purchased
2, 2, 2 years
Length of producer relationship
100% (in 2023)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from November 4 to November 29 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 Ian T., Anu M., Suyog M., and James M. 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.
