IT ALL STARTS AT THE COFFEE FARM
Ecuador is located on the Pacific coast of South America, and borders Colombia and Peru. This coffee comes from the growing region of Loja, which is in the southern part of the country bordering Peru. This coffee comes was created to a specific flavor profile in our coffee importing partner, Caravela Coffee’s, lab in Quito. Lots in this blend come from communities spread out all over Loja which is why it is named Mitad del Mundo or “Middle of the world”.
Caturra, Typica, Castillo
DID YOU KNOW
The Equator Line crosses Ecuador and divides it in half, meaning half of the country in the Northern Hemisphere and the other half in the Southern Hemisphere. The production of coffee is made easier through the favorable altitude, the climate, the flora, the fauna, and the beautiful and fertile mountains of the region. The environment in which this coffee is grown, creates a profile with a mix of flavours with cacao and fruits. Coffee in Ecuador is a symbol of hard work and individual achievement of small holders, who have made coffee their main source of income and the main employment generator in many regions.
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?
This coffee comes was created to a specific flavor profile in our coffee importing partner, Caravela Coffee’s, lab in Quito. Lots in this blend come from communities spread out all over Loja which is why it is named Mitad del Mundo or “Middle of the world”.
AVERAGE CUPPING SCORE
SCAA Cupping Score
23 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.