EAL | ECUADOR PINCHINCHA ALAMBI
Balanced Profile | Light-medium roast
Tasting Notes: Floral, Pink Grapefruit, Milk Chocolate
IT ALL STARTS AT THE COFFEE FARM
Grown northwest of the province of Pinchincha in northern Ecuador, this coffee comes from 10 different small-scale coffee growers.
The pandemic brought a series of challenges to an otherwise promising coffee producing year in Ecuador. Our importer partners at Caravela faced transportation and mobility challenges, while the farmers were able to continue picking cherries and doing post-harvest activities due to the isolated location of the farms.
TRACEABILITY
COUNTRY
Ecuador
VARIETAL
Bourbon, Typica, Sidra
REGION
Pinchincha
PROCESSING
Washed
ALTITUDE
1300 - 1600 masl
PRODUCERS
Ricardo Edwin Vargas Lombando, Mack Arthur Melchiade Jara, Jose Rolando Sabedra, Cesar Urpiano Andagoya Atuapata, Jaimeivan Cabrera Bueno, Wilson Paul Proaño Chango, Enar Jony Perez Lopez, Hector Emilio Gomez Muñoz, Edgar Javier Abad Coronel, Mario Andrade
DID YOU KNOW
About half of the coffee planted in Ecuador is coffee alone, while the rest is co-
planted with cacao, citrus fruits, bananas, and mangoes.
PRICE TRANSPARENCY
$3.86
Price paid by Driftaway (per pound avg. across this months coffees)
$1.40
Fair Trade price per pound
$1.12
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 2,835 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?
The northern region of Ecuador is known for producing coffees that are high quality and unique, and this coffee is no exception.
The meticulous work of the producers shows in the delicious balance of milk chocolate, pink grapefruit and floral tones.
AVERAGE CUPPING SCORE
87.25
/100
87.25
SCAA Cupping Score
25 x 60 kg
Bags purchased
1 year
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 March to 21st April 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.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week from home as per our Covid-19 shelter in place guidelines. Each cupping is conducted by our roasting staff Kieran D. 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
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.
