CLC | Colombia Antioquia La Sierrita
Cold Brew Balanced Profile | Light-medium roast
Tasting Notes: Plum, Cocoa, Creamy
IT ALL STARTS AT THE COFFEE FARM
Grown high in the mountains in northwestern Colombia, La Sierrita represents the work of 24 producers.Their individual contributions were carefully constructed by the team at Coffee Quest, with every small lot individually tasted (or "cupped") various times before being included in the main lot.
Coffee trees growing under shade
Landscape of Giraldo
Two contributing farmers
Coffee being loaded off a chiva bus into the Coffee Quest lab in Medallin
Farmer raking drying coffee seeds
Farmers who contributed to last year's lot: Rubiel Higuita, Joaquin Emilio Higuita, Aristobulo Manco and Luis Alberto Manco, with Stephen from Coffee Quest
Yessica (left) and assistant
24 smallholder producers
1700 - 2200 meters
DID YOU KNOW
The department of Antioquia is the 2nd largest producer of coffee in Colombia.
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 2,353 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
13 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 May 21st to June 14th 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.