CME | COLOMBIA MUSTAFA ESTATE
Profile#2 Classic | Medium roast
Tasting Notes: Toffee, Walnut, Brown Sugar
IT ALL STARTS AT THE COFFEE FARM
Mustafá Estate is run by Ana Mustafá and has been in her family for multiple generations. We buy coffee from them through La Real Expedicion Botanical which is a group of farmers that spans all of Colombia and focuses on direct-trade between roasters and farmers. We have spent some time with Ana Mustafá and Herbert Peñazola who founded LaREB. They are a forward looking group of young coffee growers and entrepreneurs who come from coffee growing families. Ana’s approach to farming comes from a lifetime of experience paired with an open-minded use of the latest practices. The resulting coffee is unique and delicious.
DID YOU KNOW
LaREB are an inter-regional network of producers aimed to establish direct relationships with specialty roasters around the world. LaREB founder Herbert Peñazola Correa was a special guest on transparent pricing at the 2019 Specialty Coffee Association conference.
Price paid by Driftaway (per pound avg. across May 2020 coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 2,275 miles to the Driftaway Coffee roastery in Brooklyn.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
La Real Expedicion Botanical has a new crop of Coffee from the winter season that we have sourced to feature in our classic profile. We work with this group of Colombian Farmers twice a year and have had coffee from Mustafá Estate multiple times in our lineup.
AVERAGE CUPPING SCORE
SCAA Cupping Score
15 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 Dave H. from Apr 26 to May 17, 2020 at Pulley Collective in Red Hook, Brooklyn. We typically use the Loring S35 Kestrel roaster for this profile - this roaster roasts the beans through convection (heated air) roasting. 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.