Ecuador Mitad del Mundo
Extra Bold Profile | Dark roast
Tasting Notes: Baking Spices, Smoked Caramel, Dark Chocolate
IT ALL STARTS AT THE COFFEE FARM
This coffee is a combination of two lots from across Ecuador - one from the north in Pichincha, and the other from down south in Loja. Five smallholder producers contributed coffee from the north (like Wilma Lucia Campaña, pictured), while three smallholder farmers contributed from the south. All eight farmers participate in Caravela Coffee Importers’ PECA program, which educates producers and their families on best practices to increase productivity and improve quality, with the end goal of becoming more profitable.
TRACEABILITY
COUNTRY
Ecuador
REGION
Pichincha & Loja
IMPORTER
Caravela
PRODUCER
Francisco Beltran, Gladys Alvarez, Edison Loyoga, Francisco Villalba, Milton Rivadeneira, Maria Abad, Hikler Delgado
MILL / WASHING STATION
On the farms
PROCESSING
Washed
ALTITUDE
1200 - 2000 meters
DID YOU KNOW
Due to its location near the equator, Ecuador experiences almost the same sunrise and sunset times throughout the year. The sun rises at 6 am and sets at 6 pm, resulting in twelve hours of daylight and twelve hours of darkness.
PRICE TRANSPARENCY
$4.85, $4.60
Price paid by Driftaway
$3.67
Free on Board price
$3.00
Farm Gate price
$2.21, $2.00
Fair Trade price per pound
$2.01, $1.80
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 2,835 miles to the Driftaway Coffee roastery in Queens.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
Both of these coffees were previously featured as single origin profiles at light roasts. When combined at this dark roast, their sweetness gets deeper, and the acidity they displayed at a light roast develops into really intersting spice notes when roasted dark. This is a really wonderful example of two coffees that can be roasted light or dark and taste great.
AVERAGE CUPPING SCORE
86.75
/100
86.75
SCAA Cupping Score
30 x 69 k
Bags purchased
4 years
Length of producer relationship
100% (in 2023)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from April 22 to May 15 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.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week at our roastery in Williamsburg, Brooklyn. Each cupping is conducted by James M. and Ian T. using standard equipment, and is logged by our Q-certified cupper Ian T. 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.
View other posts about how to make better coffee at home on our blog Coffeecademy.
