CGM | Colombia Tablón de Gómez
Balanced Profile | Light-medium roast
Tasting Notes: Floral, Orange, Milk Chocolate
IT ALL STARTS AT THE COFFEE FARM
This coffee comes from several smallholder farmers (including Carlos Estrella, pictured right) in the Nariño region of southern Colombia, on the border with Ecuador. Our importer partner Caravela collected coffees from farmers in the communities of Tablón de Gómez and Buesaco to build this lot, where some of the most unique microlots in Nariño are grown. Through their farmer education program PECA, Caravela’s educators hold ongoing workshops on coffee agromomy, with the goal of helping farmers raise coffee quality & increase productivity.
Coffee tree at Tablón de Goméz
Drying coffee at Tablón de Goméz
Several smallholder producers
Colombia, Castillo, Caturra
1700 - 2100 meters
DID YOU KNOW
Due to the country’s location on the Equator, the coffee needs to be harvested throughout the year. A branch will often contain all stages of the coffee’s developmental cycle in one: green coffee, ripe coffee, and blossoms side by side. This forces a farmer to hold some coffee, while processing and harvesting enough for export, and it also leads to higher labor costs due to the extended picking cycle.
Price paid by Driftaway
Free on Board price
Farm Gate price
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 2,730 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?
Through their farmer education program (called PECA), Caravela’s educators hold workshops on coffee agromomy to help farmers increase productivity and improve quality so they can be more profitable. Each year, they train more than 2,000 coffee producers, and their team travels almost 300,000 km doing more than 5,700 farm visits!
AVERAGE CUPPING SCORE
SCAA Cupping Score
20 x 70 kg
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 February 26 to March 22 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 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
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.