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Cerro Azul - Cold Brew
Cold Brew Balanced Profile | Medium roast
Tasting Notes: Toasted Almonds, Earth, Rich
IT ALL STARTS AT THE COFFEE FARM
This cold brew brings together two distinct coffees from minority owned farms: one from Finca El Turbante in Guatemala, grown by Eder Jiménez, and the other from the ANEI Cooperative in Colombia’s Sierra Nevada. The Guatemalan coffee, cultivated at a high elevation of 1850 meters, offers red fruit and chocolate notes, processed using eco-friendly methods at a family-operated wet mill. The Colombian coffee adds a bright acidity and subtle floral tones.
TRACEABILITY
For the coffee from Guatemala
Farm: Finca El Turbante | Region: Jumaytepeque, Nueva Sānta Rosa Jalapa | Importer: Semilla | Farmer's name: Eder Jiminez | Varietal: Yellow Catuai, Pache San Ramon | Altitude: 1850 masl | Mill/ Washing station: Jiminez cooperative mill
For the coffee from Colombia
Farm: Finca El Turbante | Region: Cesar & Magdalena | Importer: InterAmerican Coffee | Farmer's name: Eder Jiminez | Varietal: Caturra, Colombia | Altitude: 1200 - 1500 masl | Mill/ Washing station: n/a
DID YOU KNOW
PRICE TRANSPARENCY
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Price paid by Driftaway
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Free on Board price
$2.41, $2.98
Farm Gate price
$2.08, $2.98
Fair Trade price per pound
$1.88, $1.53
Coffee C-Market price per pound
$0.01
Driftaway's World Coffee Research contribution per pound
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THESE COFFEES FOR THE BLEND?
These coffees are excellent at many different roast levels, and really shine at a dark roast. They combine to create a coffee with a creamy body, and toasty, sweet flavors.
AVERAGE CUPPING SCORE
86 & 86.5
/100
86 & 86.5
SCAA Cupping Score
14, 20 x 60 kg
Bags purchased
2, 2 years
Length of producer relationship
100% (in 2023)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from January 27 to February 21 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.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week at our roastery in Williamsburg, Brooklyn. Each cupping is conducted by Ian T., Anu M., Suyog M., and James M. 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.
View other posts about how to make better coffee at home on our blog Coffeecademy.