BME | BRAZIL MARCOS YAMASHITA
PROFILE#3: Balanced | Light-medium roast
Tasting Notes: Lemon, Honey, Toasted Almond
IT ALL STARTS AT THE COFFEE FARM
From producer Marcos Yamashita, this is a natural process coffee. We sourced this coffee from Crop to Cup coffee importers who have been working closely with the community of farmers that Yamashita is associated with for two years. Marcos Yamashita’s farm is located near the town of Ibiá in the north- west corner of Cerrado Miniero, in Minas Gerais Brazil. Marcos is from a community of farmers of which many are Japanese immigrants who settled around the town São Gotardo to become farmers.
Cerrado Miniero, Minas Gerais
Red and Yellow Catuai
DID YOU KNOW
São Gotardo is in the Cerrado Mineiro region of Minas Gerais; an area best described as a high-altitude savannah, and best known as the carrot capital of Brazil. In addition to producing nearly half of the country’s carrots, this region also grows onions, garlic, potatoes....and coffee.
Price paid by Driftaway (per pound avg. across May 2020 coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 4,200 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?
This month in the Balanced Profile we are offering a Brazilian Coffee from the Producer Marcos Yamashita. It is a natural process coffee that has a clear vibrant acidity. We got this coffee from Crop to Cup coffee importers who have been working closely with the community of farmers that Yamashita is associated with for two years.
AVERAGE CUPPING SCORE
SCAA Cupping Score
25 x 69 kg
Length of producer relationship
100% (in 2020)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Dave H. from Apr 26 to May 17, 2020 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.
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.