PLC | PERU LIMA CAJAMARCA
PROFILE#2: Classic | Medium roast
TASTING NOTES: Chocolate, Granola, Brown Sugar
THE STORY BEHIND THIS COFFEE
FARM
Harvested May – Jul 2019
GREEN SELECTION
Aug 2019
ROASTING
Oct 13 to Nov 3 2019
QUALITY CONTROL
1 to 4 days after roasting
PRODUCTION & SHIPPING
Within 24 hours from roasting
AT YOUR HOME
1-4 days from shipping
IT ALL STARTS AT THE COFFEE FARM
Rony Lavan is an ambitious and quality-driven cupper (coffee taster) who has spent his career trying to carve out better and bolder coffees from small producers in Peru. While the country is emerging as a specialty market after many years of focusing on bigger lots and certifications, Rony’s passion is with identifying and developing the top scores and the best cups. As president of the young Lima Coffees exporting organization, Rony has already established himself as standing at the fore of microlot-quality coffees in Cajamarca.
TRACEABILITY
COUNTRY
Peru
PRODUCER
400 smallholders
REGION
Jaén, Cajamarca
VARIETAL
Caturra, Typica, Catimor, Mundo Novo, Pache
PROCESSING
Washed
ALTITUDE
1650 – 1800 meters
DID YOU KNOW
In his first year with Lima Coffees, Rony entered the national competition and won; with the introduction of the Cup of Excellence competition to Peru in 2017, the country is poised to enter the international spotlight for its finest offerings. Rony and his coffees will be the ones to watch.
PRICE TRANSPARENCY
$3.57
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.
$1.35
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
$0.95
Coffee C-Market price per pound
Coffee Commodities market price – https://www.theice.com/products/15/Coffee-C-Futures/data?marketId=5460931&span=1
$0.05
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 3,285 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 THIS COFFEE?
We’re excited to bring our first coffee from South America this new year! This coffee was sourced last year from the same farms and smallholders, and when we sampled it this year, we loved it again! This year, the coffee tastes better and more consistent than before, and we confirmed it as soon as we tasted it.
AVERAGE CUPPING SCORE
84.00
/100
LEARN MORE ABOUT CUPPING SCORES
84
SCAA Cupping Score
12 x 69 kg
Bags purchased
2 years
Length of producer relationship
15% (in 2019)
Transparent coffees purchased
A note from Ian T.
Lead Roaster & Green Coffee Buyer
“It’s Fall in our hemisphere and that means that South American coffees are beginning to arrive with Peru being some of the earliest. The chilly air pairs well a coffee that has deep, chocolatey flavors and a rich, creamy texture. This coffee comes from northern Peru and is the same group of farmers that produced our PRT and PJC offerings last winter.”
READ MORE ABOUT THE SELECTION PROCESS
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Dave H. from Oct 13 to Nov 3rd, 2019 at Pulley Collective in Red Hook, Brooklyn. We typically use the Loring S35 Kestrel roaster for this profile – this roaster roasts the beans through convection (heated air) roasting. 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 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.
- 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
AVERAGE QC SCORE
2.5
/3
ROASTS PASSED
100%
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 Natalie and Jill, 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.
Auto drip
Pour over
Iced coffee
French press
Espresso
Aeropress
View other posts about how to make better coffee at home on our blog Coffeecademy.
