ELE | EL SALVADOR LA ESPERANZA
Profile#2 Classic | Medium roast
Tasting Notes: Caramel, Dark Chocolate, Toast
IT ALL STARTS AT THE COFFEE FARM
After over 100 years of experience, love and pride in coffee growing, the descendants of the Magaña-Menendez family have been at the forefront of quality and control handling. This, coupled with their struggle for sustainability and social function have been the main ingredients for their high quality coffee. As a member of Rainforest Alliance, La Esperanza and the Magaña-Menendez family take great care in growing all while taking the right steps to better preserve the ecosystem in which their coffee grows.
DID YOU KNOW
El Salvador is a thin and long country on the west coast of Central America with half of its western border on the Pacific Ocean. Finca La Esperanza is located in the middle of the country but is still only 30 miles from the coast.
Price paid by Driftaway (per pound avg. across May 2020 coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 2,004 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?
We met one of the owners of La Esperanza last year when he visited Boston for the Specialty Coffee conference. They produce exceptional coffees with a traditional flavor that work perfectly for the Classic profile.
AVERAGE CUPPING SCORE
SCAA Cupping Score
20 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 May 24 to Jun 14 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.