IT ALL STARTS AT THE COFFEE FARM
The first coffee making up this cold brew blend was grown around the Mbozi district in western Tanzania. The Iyenga cooperative has 193 registered members, and collects coffee from just over 500 farmers. Most of these farms are about 1-2 hectares (about 2.5-5 acres), and none are bigger than 5 hectares (about 12 acres).
The other component comes from Ecuador, and was grown in northern Ecuador along the Andes mountain range. It comes from 6 different small-scale coffee growers. Our importer partner Caravela sourced these coffees, and works with the farmers throughout the year, educating on best practices for increasing productivity and improving quality.
Tanzania & Ecuador
Iyenga Co-op & 6 small-scale farmers
Mbozi & Pichincha
Bourbon, Jackson, Bourbon Mejorado, Sidra, Typica Mejorado
1300 - 1900 meters
Crop to Cup & Caravela
DID YOU KNOW
Coffee is Tanzania's largest export crop. More than 90% of the country's output originates from small farmers rather than estates.
Price paid by Driftaway
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
WHY DID WE SELECT THESE COFFEES FOR THE BLEND?
This blend combines two bright and sweet coffees from different hemispheres: the Pichincha, grown in northern Ecuador deep in the Andes, is a coffee so fruity and complex that it’s one of the only non-African coffees we’ve previously featured as a single origin Fruity profile! It acts as the base for this blend, and the Tanzanian coffee produced by the Iyenga co-op layers even more brightness.
AVERAGE CUPPING SCORE
86.5 & 87
86.5 & 87
SCAA Cupping Score
15 x 60 kg, 25 x 70 kg
1 & 2 years
Length of producer relationship
100% (in 2022)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from 19th June to 13th July 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.
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
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.