Mexico Paraiso
Balanced Profile | Light roast
Tasting Notes: Lemon, Red Apple, Molasses
IT ALL STARTS AT THE COFFEE FARM
In the remote highlands of Nuevo Paraíso, Cafeco is more than a coffee project—it’s a movement. For the past four years, this dynamic team has worked alongside farmers to build infrastructure, resilience, and quality from the ground up.
It began with a warehouse and a nursery, where Cafeco provides farmers with high-yield, rust-resistant coffee varieties to farmer partners free of charge. Now, they’re taking the next bold step: installing their own dry mill, funded by quality premiums, so farmers no longer face grueling journeys down rough mountain roads just to process their harvests.
But what truly sets Cafeco apart is their hands-on approach. They cup and sample every single delivery, ensuring only the finest beans make the cut. By forging relationships with small-scale growers on the fringes of the community, they uncover hidden gems—coffees so distinctive they’re separated into microlots.
TRACEABILITY
COUNTRY
Mexico
REGION
Chiapas
IMPORTER
Red Fox
VARIETAL
Caturra, Typica, Bourbon, Marsellesa
PRODUCER
Several smallholder producers
MILL / WASHING STATION
Tenjolaya Ciwidey
PROCESSING
Washed
ALTITUDE
1350-1800 meters
PRICE TRANSPARENCY
$5.95
Price paid by Driftaway
---
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
AVERAGE CUPPING SCORE
86.25
/100
86.25
SCAA Cupping Score
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 September 8 to October 2 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.
