Brazil Donas do Cafe
Bold Profile | Medium-dark roast
Tasting Notes: Earthy Spices, Chocolate Frosting, Roasted Almond
IT ALL STARTS AT THE COFFEE FARM
Translating from Portuguese to mean “the women owners of coffee”, Donas do Cafe is a collection of three extraordinary women- produced coffees from southeastern Brazil: Marlene Magalhães Bachião, Josiani Moraes and Andreia Oliveira all come from generations of coffee farming. We’ve roasted the Donas do Cafe for three years, each year being a collection from different producers (though Andreia Oliveira has been chosen every year!). Each producer comes from generations of coffee farming, and has taken traditional natural processing and added new techniques and an intense focus on quality. These three farmers were chosen for their high quality coffees, as well as the work and dedication they give to their coffee trees and across their farms.
Sítio Prata
Marlene Magalhães Bachião grew up on a coffee farm and learned all about the production from her father. With her husband in Nova Resende within the Sul de Minas region, she works on her 8-hectare farm utilizing the skills she learned as a child. The flat plains allow ease with machines when harvesting. The farm is located 1,150 meters above sea level, and Marlene works diligently to produce excellent quality coffee.
Fazenda Santa Cruz
In Paraguaçu, deep within Sul de Minas, Josiani Moraes and her husband purchased a plot of land for coffee. There was plenty of work to be done, starting from scratch with the crops and processing facilities, whilst also caring for the surrounding forests and lakes within her land. She is dedicated to agribusiness, and has thrived at Fazenda Santa Cruz, her hard work revealed in her high-quality coffee across her 650 hectares of land.
Fazenda Canta Galo
Andreia Oliveira grew up surrounded by coffee and learned from her grandparents and parents the art of the trade. She now owns and manages the family farm of 400 hectares with her brother and works to not only improve the quality of the coffee, but also preserve the history of her family. Her farm is situated at 1,120 meters above sea level. She cares deeply about cultivation, management, the ripening process, and the drying of the coffee. Each step must be meticulously executed to ensure the necessary steps are taken to attain high quality.
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TRACEABILITY
PRODUCER
Marlene Magalhães Bachião, Josiani Moraes, Andreia Oliveira
MILL / WASHING STATION
On farm
PROCESSING
Natural
ALTITUDE
1060 - 1260 meters
DID YOU KNOW
Brazil and Ethiopia remain the only coffee producing countries with a large domestic consumption.
PRICE TRANSPARENCY
$2.98
Price paid by Driftaway
Not available
Free on Board price
above $2.15
Farm Gate price
$1.91
Fair Trade price per pound
$1.71
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 4,489 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?
It's been important for us at Driftaway to prioritize women farmers as we search the world for delicious coffees. Women make up 70% of the workforce in coffee, yet systematically have lower access to resources like land, credit and just plain information.
Working with Leah from our importner partner Mercanta, we've been able to purchase this collection for three years now - though the farmers themselves change, the delicious flavor and high quality remains consistent.
AVERAGE CUPPING SCORE
85.75
/100
85.75
SCAA Cupping Score
18 x 60 k
Bags purchased
3 years
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 December 3 to December 27 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 James M. 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.
View other posts about how to make better coffee at home on our blog Coffeecademy.