Colombia Popayan
Classic Profile | Medium roast
Tasting Notes: Caramel, Brown Sugar, Chocolate
IT ALL STARTS AT THE COFFEE FARM
Located in Colombia’s breathtaking Cauca region at 1,700 meters above sea level, Popayán’s high-altitude terrain and unique microclimate create the perfect conditions for exceptional coffee. Sheltered by the Andes Mountains, the Meseta de Popayán enjoys a stable climate, allowing coffee cherries to ripen slowly and develop a beautifully balanced cup.
Cofinet, the importer we worked with to source this coffee, works closely with about 65 dedicated smallholder farmers, fostering long-term partnerships built on trust and shared passion for quality. Through this program, they incentivize excellence by offering premiums of up to 20% above market price for the finest harvests. This not only rewards meticulous cultivation but also empowers growers to invest in their farms and futures.
TRACEABILITY
COUNTRY
Colombia
REGION
Cauca, Popayan
IMPORTER
Cofinet
VARIETAL
Castillo, Catimor, Typica, Caturra
PRODUCER
65 Smallholder Producers
MILL / WASHING STATION
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PROCESSING
Washed
ALTITUDE
1500-2070 meters
PRICE TRANSPARENCY
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Price paid by Driftaway
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Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
AVERAGE CUPPING SCORE
85.67
/100
85.67
SCAA Cupping Score
1 year
Length of producer relationship
100% (in 2023)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from September 8 to October 2 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.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week at our roastery in Williamsburg, Brooklyn. Each cupping is conducted by Ian T., Anu M., and Suyog M. 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 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.
View other posts about how to make better coffee at home on our blog Coffeecademy.
