PROFILE#1: Fruity | Light roast
TASTING NOTES: Floral, Honey, Peach
Sep 15 to Oct 6 2019
1 to 4 days after roasting
Within 24 hours from roasting
1-4 days from shipping
Kedemai Cooperative (estd. 2018) is located 25 km from Agaro town, and organized under the Kata Maduga Farmers Coop Union. Loans from local banks allowed the 180 founding members of Kedemai to construct a washing station and purchase equipment.
Within 2 years the cooperative was able to repay loans in full. Through the Kata Muduga system, 90% of the price goes directly to the cooperative. Farmers are paid cash upon delivery of cherry, plus end of season bonus and member dividends. Kedemai and Kata Maduga have also donated funds to local school construction.
225 smallholders, Kedamai Co-op
Ethiopia is a coffee powerhouse. It’s the birthplace of coffee, the 7th largest producing country in world, and one of the globes leading consumers of coffee as well.
Price paid by Driftaway (per pound avg. across Sept / Oct 2019 coffees)
This is the average price Driftaway paid to the coffee importer for the four coffees in this month. We present the average it as the selling price is the same for all four coffees.
While not exactly FOB price, this is usually $0.50 to $1.00 more than FOB to account for transportation and export costs.
Fair Trade price per pound
Price set by Fair Trade International – page 8, row 10 – https://files.fairtrade.net/standards/2019-08-21_Fairtrade_Minimum_Price_and_Premium_Table_EN_PUBLIC.pdf
Coffee C-Market price per pound
Coffee Commodities market price – https://www.theice.com/products/15/Coffee-C-Futures/data?marketId=5460931&span=1
Driftaway’s World Coffee Research contribution per pound
Driftaway contribution to the World Coffee Research organization – learn more at https://worldcoffeeresearch.org
This coffee travelled 7,471 miles to the Driftaway Coffee roastery in Brooklyn.
Love the coffee? You can share your compliments & tasting observations with the farmers.
We received this sample from our trusted, long-term green bean importer and friends at Crop to Cup Coffee based in Brooklyn, New York. Crop to Cup started working in Ethiopia in 2013. Coffee industry in Ethiopia is highly organized and somewhat political, but this region to the west of traditional growing regions is newer and part of a new Kata Maduga co-op union.
Our lead roaster and green coffee buyer Ian T. cupped this coffee at a Crop to Cup Ethiopian coffee cupping event held in February in Brooklyn. He tasted over 60 samples from Ethiopia blind and this one really stood out. It happened to be from a part of Ethiopia that we’ve never had coffee from before. “I selected this one purely based on my experience of it, knowing nothing else of it”
SCAA Cupping Score
Length of producer relationship
Transparent coffees purchased
Lead Roaster & Green Coffee Buyer
“Western Ethiopia produces coffee that has become more popular in recent years. Most coffee drinkers are familiar with Yirgacheffe which first became noticed in this part of the world around 30 years ago. The Yirgacheffe growing region produces a lot of great coffee but the western parts of Ethiopia such as Jimma and Limu harvest their coffee from wild forests where stories are told that somewhere in these regions is the birthplace of all coffee. This coffee, which is from the Jimma region, is delicate with a rounded acidity but also intensely sweet.”
This coffee is being roasted by Ian T. from Sep 15 to Oct 6th, 2019 at Pulley Collective in Red Hook, Brooklyn. We typically use the Probat UG-22 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.
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts twice a week at our facility in Greenpoint, Brooklyn. Cupping is attended by Q-certified cupper Ian T., roaster Dave H.and founder Suyog M. All coffees are evaluated on a scoring scale of 0 to 3.
Less than 24 hours after roasting, we bag your coffee in our production facility in Greenpoint, Brooklyn. Our production team is led by Natalie and Jill, and supported by a rotating cast of local artists, musicians and independent professionals.
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.
Our favorite gooseneck kettles for making pour-over coffee, based on shape, weight, performance, capacity, and price.
HNM | HONDURAS NATIVIDAD MELGAR PROFILE#3: Balanced | Light-medium roast TASTING NOTES: Golden Raisin, Caramel, Brown Sugar THE STORY BEHIND…