CAM | Colombia Risaralda Mustafá Crucero
Extra Bold Profile | Dark roast
Tasting Notes: Smoked Spices, Dark Chocolate, Earthy
IT ALL STARTS AT THE COFFEE FARM
We’ve been roasting the Crucero lot grown by Ana Mustafá for 2 years, and we’re bringing it back her to fill out our roster of featured women producers this month. Ana’s approach to farming comes from a lifetime of experience paired with an open-minded use of the latest practices, particularly around processing.
We buy coffee from her through La Real Expedicion Botanical, founded by both Ana and Herbert Peñazola. LaREB represents a collective of farmers that spans all of Colombia, and focuses on direct trade between roasters and farmers. We've purchased coffee from Ana through LaREB for a total of six years!
Ana Mustafá, Finca Mustafá
DID YOU KNOW
Our year-round, single origin Decaf is also grown by Ana.
Price paid by Driftaway
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 2,447 miles to the Driftaway Coffee roastery in Queens.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
Ana’s approach to farming comes from a lifetime of experience, paired with an open-minded use of the latest practices, particularly around processing. The resulting coffee is unique and delicious, and at a dark roast reveals lovely smoked spice aromas and lingering dark chocolate flavors.
AVERAGE CUPPING SCORE
SCAA Cupping Score
10 x 35 k
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 February 26 to March 22 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 once a week from home as per our Covid-19 shelter in place guidelines. Each cupping is conducted by our roasting staff Kieran D. and Ian T. 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 Anthony and 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.