IT ALL STARTS AT THE COFFEE FARM
The first coffee making up this Bold cold brew profile blend comes from 45 farmers growing coffee in the Uraga region of Ethiopia who delivered their coffee fruit to the Neja Fadil washing station for processing; next is Finca Cerro Azul, grown in Siguatepeque, Honduras by the Mierisch family; and the final component is from Finca Chimborazo in northwestern Nicaragua, grown by the Lopez family.
OLYMPUS DIGITAL CAMERA
Kenya, Guatemala, Nicaragua, Ecuador
Baragwi Farmers Cooperative Society; Valdes family; Luis Alberto Baladerez; 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
Kirinyaga, Coban, Dipilto-Jalapa, Pinchincha
SL28, SL34, Batian, Ruiru 11; Caturra & Catuai; Pacamara; Bourbon, Typica & Sidra
Washed & Natural
1350 - 1900 meters
DID YOU KNOW
The first recorded coffee blend was the Mocha Java, dating back to the 1600s. The word "mocha" doesn't actually mean that the blend tastes like chocolate (although, it definitely can!) - it actually refers to the port of Moka in Yemen, where unroasted African coffees were loaded onto ships to eventually be brought to Europe to be roasted. On the way there, ships regularly stopped at the island of Java in Indonesia to pick up more coffee: that coffee was mixed together with the African coffees already on board, and were then sold as one coffee blend! Nowadays, though the spelling has changed, roaster still choose a fruitier African coffee to blend with a more earthy coffee from Indonesia, and name that blend Mocha Java.
$4.61, $3.30, $5.30, $3.86
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
WHY DID WE SELECT THESE COFFEES FOR THE BLEND?
The first coffee making up this Bold profile blend comes from 45 farmers growing coffee in the Uraga region of Ethiopia who delivered their coffee fruit to the Neja Fadil washing station for processing; next is Finca Cerro Azul, grown in Siguatepeque, Honduras by the Mierisch family; and the final component is from Finca Chimborazo in northwestern Nicaragua, grown by the Lopez family.
AVERAGE CUPPING SCORE
SCAA Cupping Score
25 x 69 kg
1, 1, 2 and 1 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 12th September to 06th October in Long Island City, Queens. 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.