IT ALL STARTS AT THE COFFEE FARM
This Bright cold brew is a blend of coffees from two distinct regions of the world: from the Ngozi region of Burundi, a coffee grown by the Kamira community and meticulously processed at the Nkanda washing station (run by Pierre Nzeyimana - pictured), and from northern Colombia, Finca Mustafá Crucero, owned by innovative producer Ana Mustafá.
The Burundi Ngozi Kamira was grown by the Kamira community and meticulously processed at the Nkanda washing station (run by Pierre Nzeyimana - pictured). This is the second year we’ve roasted coffee from the Nkanda group of farmers. Last year's lot was from the community of Nyarugati, which is about a 6 minute drive to Kamira (if Google Maps is correct!). Last year’s lot was definitely complex and fruity, and this year the coffee's flavors seem even more intense and more fruity!
The second coffee making up this blend is from northern Colombia, Finca Mustafá Crucero, owned by innovative producer Ana Mustafá. Ana developed her own unique processing method for La Crucero: the process involves fermenting different amounts of the coffee for different periods of time, and then blending them all together. This unique method adds a complexity and sweetness reminiscent of citrus and stone fruit.
Castillo varietal on Finca Mustafá
View from Finca Mustafá
Valley below F. Mustafá
Ripe Castillo fruit
Burundi & Colombia
Kamira community, Finca Mustafá
Ngozi Province, Risaralda
1720 - 1900 masl
DID YOU KNOW
Colombia has some of the highest altitudes in Central & South America, and some of the brightest, most complex coffee outside of Africa. Because of this similarity, some regions in Colombia are known as "Little Kenya".
$4.61 & $3.30
Price paid by Driftaway (per pound avg. across this months coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
WHY DID WE SELECT THIS COFFEE?
These coffees combined have a delicate florality, and flavors of ripe fruit and vanilla.
AVERAGE CUPPING SCORE
SCAA Cupping Score
25/each x 70 kg
2 & 4 years
Length of producer relationship
100% (in 2020)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from 23rd May to 16th June in Long Island City, Queens. We typically 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.