EAM | ECUADOR ALTOS DE MARFIL AA
PROFILE#3: Balanced | Light-medium roast
Tasting Notes: Floral, Peach, Cocoa
IT ALL STARTS AT THE COFFEE FARM
Among the highlands that surround the cantón of Puyango in the province of Loja, there is a forest called Bosques de Marfil. In the center of this region, crosses a mountain range called El Limo from east to west. In the highlands of this mountain range we were privileged to find a group of approximately 44 small-scale producers. The coffee from Altos de Marfil is grown by coffee growers who have a very long tradition in coffee production. Meaning that they grow traditional varietals, favorable for the production of specialty coee. The average age of these producers are around 60 years. However, most of them are starting to introduce the business to their children in order to continue with the tradition and pass it to future generations.
Typica, Caturra, Bourbon
DID YOU KNOW
Plantain, cytrics and guaba plants are grown in Ecuador around the coffee plants to provide natural shade.
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 2,951 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 are offering Ecuador Altos de Marfil AA for the second year in a row. This has been one of our favorite coffees since we first tasted it more than a year ago.
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 1 to Mar 22, 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.