IT ALL STARTS AT THE COFFEE FARM
This farm is run by Ana Mustafa, and has been in her family for multiple generations. Our current single origin Decaf is also grown by Ana!
We buy coffee from her through La Real Expedicion Botanical, founded by both Ana and Herbert Peñazola. LaREB represents a collective of farmers that spans all of Colombia, and focuses on direct trade between roasters and farmers.
Ana’s approach to farming comes from a lifetime of experience, paired with an open-minded use of the latest practices, particularly around processing. The resulting coffee is unique and delicious.
Castillo varietal on Finca Mustafá
View from Finca Mustafá
Valley below F. Mustafá
Ripe Castillo fruit
DID YOU KNOW
Coffee generates income for over 500,000 Colombian families.
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?
Ana developed a unique way of processing coffee, which she calls ‘fed-batch’. The process borrows some aspects of pulped natural and some aspects of washed (it most closely resembles the semi-washed method).
She ferments different amounts of the coffee for different periods of time, and then blends them all together. This creates a super unique flavor and body in the coffee - as a cold brew, it's full of ripe fruit and floral notes, which are balanced by its creamy body.
AVERAGE CUPPING SCORE
SCAA Cupping Score
25 x 69 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 28th February to 26th March 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.