CTG | COLOMBIA TABLÓN DE GOMÉZ LOS ROSALES
PROFILE#3: Balanced | Light-medium roast
Tasting Notes: Ripe Fruit, Gingerbread, Honey
IT ALL STARTS AT THE COFFEE FARM
This coffee is from the southern Colombian region of Nariño. This coffee was harvested by smallholder farmers in the communities of Buesaco and Tablón de Goméz. The municipality of Tablón de Goméz is located in Los Rosales which is high in the mountains in Southwestern Colombia, close to Ecuador’s northern border. It was collected at local mills and warehouses managed by the importer Caravela Coffee, who have many extensive relationships in the Colombian coffee industry. Caravela has employees in the town of Los Rosales who monitor the coffee that is collected and taste it to make sure it matches the target flavor profile.
Buesaco & Tablón de Goméz
Colombia, Castillo, Caturra
DID YOU KNOW
Nariño is located near the Pacific Ocean, which has an enormous impact on the climate. With cool nights and warm days, coffee ripening slows down, achieving a distinct sweetness and complexity to the coffee’s profile.
Price paid by Driftaway (per pound avg. across Feb 2020 coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 2,865 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?
This month in the Balanced profile, we have a Colombian coffee from the southern region of Nariño.
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 Dave H. from Mar 29 to Apr 19, 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.