ENF | ETHIOPIA URAGA NEJA FEDIL
Fruity Profile | Light roast
Tasting Notes: Lemon, Honey, Chamomile
IT ALL STARTS AT THE COFFEE FARM
This coffee is a collection from 45 different farmers in the villages surrounding the kebele, or neighborhood, of Tobitu Tuta. Each farmer brought their coffee fruit to the Neja Fadil wet mill to be processed. Neja Fadil (the founder of the eponymously named mill) is extremely involved in all areas of production, and will soon offer agronomy training at the farm level.
Neja Fadil
Close up of coffee cherries
Neja Fadil
Channels for washing coffee
View of Tobitu Tuta kebele
Coffee drying on raised tables
Coffee drying on raised tables
Coffee drying on raised tables
TRACEABILITY
COUNTRY
Ethiopia
WET MILL
Neja Fadil
REGION
Uraga
VARIETAL
Regional Landraces
PROCESSING
Washed
ALTITUDE
2150 masl
DID YOU KNOW
Coffee originated in Ethiopia, which has the most varietal and genetic diversity of any other coffee growing country.
PRICE TRANSPARENCY
$3.86
Price paid by Driftaway (per pound avg. across this months coffees)
$1.40
Fair Trade price per pound
$1.05
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 7,091 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?
It’s only been in the last several years that the farmers in Tobitu Tuta have been growing coffee: also, this is only Neja Fadil’s second harvest season! Distinctive varietals, optimal growing conditions, and detailed attention to producing high quality coffee all make for an exceptional and delicious roast.
AVERAGE CUPPING SCORE
86.50
/100
86.50
SCAA Cupping Score
25 x 60 kg
Bags purchased
1 year
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 4th January to 24th January 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.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week from home as per our Covid-19 shelter in place guidelines. Each cupping is conducted by our roasting staff Kieran D. 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
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.