CAS | COLOMBIA ANTIOQUIA LA SIERRITA
Balanced Profile | Light-medium roast
Tasting Notes: Caramel, Mulling Spices, Plum
IT ALL STARTS AT THE COFFEE FARM
This month for the Balanced profile, we're featuring a coffee from several producers who grow coffee in the area around the village of La Sierrita, in the state of Antioquia, in northern Colombia.
This is a communal lot that was carefully built by our importer partners at Coffee Quest, and in particular their coffee buyer for the region, Yessica. Each single farmer’s coffee was individually tasted several times before being included within the main lot.
Caturra, Colombia, Castillo
1700 - 2200 meters
DID YOU KNOW
Colombia's average annual arabica coffee production is highest in the world.
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 2,353 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?
Antioquia is the 2nd largest producer of coffee in Colombia, next to Huila, but many would never know that, because it doesn’t have the same fame as other regions such as Huila, Nariño or Cauca.
This is because it’s primarily made up of large-scale farmers who are focused more on volume than on quality. But, there are a few regions within the state where small farmers produce coffees that can easily compete with any other region in Colombia: Giraldo is one of them.
AVERAGE CUPPING SCORE
SCAA Cupping Score
15 x 70 kg
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 25th April to 19th May 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 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
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.