EBC | Ethiopia Laayyoo and Burundi Campazi
Cold Brew Bold Profile | Medium-dark roast
Tasting Notes: Baking Spice, Dark Chocolate, Rich
IT ALL STARTS AT THE COFFEE FARM
This is a dynamic dark roast blend from two coffees that were previously in the Fruity profile as light roasts: Ethiopia Laayyoo and Burundi Campazi. Both coffees are ideal for a dark roast for this Extra Bold profile, as they are very dense and hold up very well to the higher heat and extra time in the roaster. There's 60% of the Burundi and 40% of the Ethiopian coffee making up this profile.
This coffee was processed at the Raro Nensebo washing station in Uraga, Guji by Sookoo Coffee. Approximately 35 farmers deliver fruit to this washing station, having grown their coffee in nearby Teraga kebele (village), each on farms of around 7 acres.
The farms sit at a stunning elevation of between 2,100 and 2,350 meters (over 7,000 feet) above sea level - some of the highest altitudes that coffee can grow! This lot is primarily comprised of the 74110 and 74112 coffee varieties, which are local varieties selected for their production and disease resistance.
Raro Nensebo washing station is run by Ture Waji, also known as “The King of Guji”, who also founded Sookoo Coffee. Ture has strong connections to the land and community in the Guji region, and employs a ‘woman-first’ policy at the two washing stations he owns, meaning they give priority to hiring women during the harvest.
Between harvests, Ture and his team educate farmers on good agricultural practices, in order to help improve the quality of their cherry.
The strict drying protocols followed by Sookoo Coffee include a having a maximum coffee fruit layer density of 4cm and moving the cherries around on the beds 6 times per day. This reduces the risk of over-fermentation during drying, which would create sour, musky, or funky flavors in the cup. The standard drying time for this lot was between 21-28 days.
Ture's company also provides pre-harvest loans to farmers who need it: for example, to pay for hired labor to do maintenance on the farm, such as weeding and planting, and the company has built a school for the children. Roads have also been built to improve the infrastructure.
This coffee was produced by members of the Burundi Seeds Specialty cooperative in the Kayanza province of Burundi. Specifically, these farmers are from the Campazi commune. Burundi is divided into 18 provinces, 119 communes, and 2,638 collines (hills). The province of Kayanza is known for producing exceptional coffees.
Owned by good friends Juste Picasso Nduwayo, Zephyrin Banzubaze and Jeremi Nakimuhan, the Burundi Seeds Specialty cooperative also owns and manages the UMOCO processing facility, where the 847 producers bring their cherries to be processed. UMOCO means light, which essentially reveals the importance of transparency for the cooperative. The three founders, Juste Picasso, Jeremiah Nakimuhana, Zephyrin Banzubaze collectively work with coffee producing families to develop relationships and spread knowledge about coffee production. Producing coffee is not a business for the BSS members, it is a lifestyle. In some cases, these producers need to diversify income by delivering goods via bicycle such as coal or hosting a taxi service.
The cooperative, Burundi Seeds Specialty, has their own Instagram page! Check them out at @burundiseedsspeciality
Guji & Ngozi
The Coffee Quest, Homage
Several smallholder farmers
MILL / WASHING STATION
Raro Nensebo & Burundi Seeds Specialty
DID YOU KNOW
The word Laayyoo refers to an indigenous tree that grows around Teraga kebele (or village), and is used for shade on coffee farms. Its deep roots allow for the falling leaves to offer rich, nutrient dense compost, also acting as a fertilizer.The word Laayyoo refers to an indigenous tree that grows around Teraga kebele (or village), and is used for shade on coffee farms. Its deep roots allow for the falling leaves to offer rich, nutrient dense compost, also acting as a fertilizer.
Price paid by Driftaway
$4.55 & $5.25
Free on Board price
$3.03 & Not available
Farm Gate price
$1.96 & $1.94
Fair Trade price per pound
$1.76 & $1.74
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
The Ethiopia Guji coffee travelled 7,038 miles and the Burundi Ngozi travelled 7,094 miles to the Driftaway Coffee roastery in Queens.
WHY DID WE SELECT THESE COFFEES FOR THE BLEND?
AVERAGE CUPPING SCORE
SCAA Cupping Score
15 & 18 x 60 kg
4 & 1 year
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 October 8 to November 1 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.
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
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.