Peru Germán Carranza Barbosa Natural
Fruity Profile | Light roast
Tasting Notes: Molasses, Green Apple, Grape Wine
IT ALL STARTS AT THE COFFEE FARM
This delicious natural process coffee comes from Germán Carranza Barbosa’s farm El Bebedero. His farm is located in the scenic village Gracias a Dios, in Amazonas, Peru. Germán’s coffees are processed on his farm diligently, thanks to new processing equipment, and he has many plans for future experiments with processing and fermentation. He plans to expand to accommodate these new endeavors, ultimately growing his production.
Germán is a leader in his community; many people consider him a visionary. The proof is in the cup: year after year his scores improve, and more delicious coffee flows from his farm. Located in Peru, a powerhouse of coffee production, his coffee has the chance to thrive due to the extensive and diverse landscapes and micro climates. We’re very much looking forward to seeing what Germán and his family accomplish in the future, but for now you can catch us sipping on this current masterpiece of an offering!
TRACEABILITY
COUNTRY
Peru
REGION
Gracias a Dios & Amazonas
IMPORTER
Yellow Rooster
VARIETAL
Bourbon & Castillo
PRODUCER
Germán Carranza Barboza
MILL / WASHING STATION
El Bebedero
PROCESSING
Natural
ALTITUDE
1650 meters
PRICE TRANSPARENCY
$7.80
Price paid by Driftaway
$3.48
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
1 year
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 Aug 11 to Sept 5 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., and Suyog 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 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.
