ECC | ETHIOPIA LAYYOO & COLOMBIA CRUCERO
Cold Brew Bright Profile | Light roast
Tasting Notes: Orange, Cherry, Nectarine
IT ALL STARTS AT THE COFFEE FARM
This Bright Cold Brew is a blend of two coffees from Ethiopia and Colombia.
The first coffee was processed at the Raro Nensebo washing station in Uraga, Guji, which falls under the Oromia region of Ethiopia. The 35 farmers that deliver their coffee fruit to this washing station come from the "kebele" or village known as Teraga. Their farms are each around 7 acres, and sit at an elevation of between 2,100 and 2,350 meters above sea level - some of the highest altitudes that coffee grows!
Raro Nensebo washing station is run by Ture Waji, also known as “The King of Guji”! While this particular lot comes from Uraga, Ture and his company, Sookoo Coffee, also have another washing station in Shakiso. Both “washing” stations currently only produce natural coffees, but washed coffees are in the plans for upcoming harvests.
The second coffee in this blend comes from Finca Mustafá in northern Colombia. This farm is run by Ana Mustafa, and has been in her family for multiple generations. Our current single origin Decaf is also grown by Ana!
We buy coffee from her through La Real Expedicion Botanical, founded by both Ana and Herbert Peñazola. LaREB represents a collective of farmers that spans all of Colombia, and focuses on direct trade between roasters and farmers.
Castillo varietal on Finca Mustafá
View from Finca Mustafá
Valley below F. Mustafá
Ripe Castillo fruit
Teraga kebele; Finca Mustafá
Regional Landraces; Castillo
2100 - 2150 meters; 1600 meters
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.
Price paid by Driftaway (per pound avg. across this months coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
WHY DID WE SELECT THESE COFFEES FOR THE BLEND?
Natural process coffees tend to be pretty over-the-top with their fruitiness, but the Layyoo is bright and juicy without the heavier base notes that are often present in natural Ethiopian coffees.
Ana’s approach to farming comes from a lifetime of experience, paired with an open-minded use of the latest practices, particularly around processing.
The resulting blend of these two stellar coffees makes a unique and delicious cold brew.
AVERAGE CUPPING SCORE
SCAA Cupping Score
23 x 70 kg; 25 x 69 kg
1 & 4 years
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 20th June to 14th July 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.
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.