BRC | Burundi Kayanza & DR Congo South-Kivu
Cold Brew Bold Profile | Medium-dark roast
Tasting Notes: Dark Chocolate, Cola, Baking Spices
IT ALL STARTS AT THE COFFEE FARM
Both coffees that make up this dynamic dark roast blend come from East Africa. The first is a coffee from northern Burundi grown by several smallscale farmers, and processed at the Nkanda washing station - this is the third year we’ve roasted coffee from Nkanda. The other coffee, from the Democratic Republic of Congo, was grown on the east side of the country near Lake Kivu. Members of the SOPACDI cooperative produced and processed this lot.
Sofie, coffee farmer
Burundi & Democratic Republic of Congo
Several smallholder farmers & 90 members of the SOPACDI cooperative
Kayanza & South-Kivu
Red Bourbon, Blue Mountain, Bourbon, Caturra, Catuai, Kabare 2
1720 - 2000 meters
Homage, Mercanta, Cafe Imports
DID YOU KNOW
The DRC is the second-biggest country in Africa. It is also home to some 87 million people, making it the fourth-most populated country in the continent.
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?
Both of these coffees have a balance of caramel, chocolate and spice notes to them. As a light roast they are also both very bright. They are both very dense high elevation coffees that retain complex aromatics and sweetness as a dark roast.
AVERAGE CUPPING SCORE
SCAA Cupping Score
8 x 60 kg
3 & 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 27th February to 23rd March 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.