EPZ | El Salvador La Esperanza
Classic Profile | Medium roast
Tasting Notes: Vanilla, Walnut, Dark Chocolate
IT ALL STARTS AT THE COFFEE FARM
The Magaña-Menendez family has over 100 years of experience in coffee growing and are known for producing high-quality coffee while prioritizing sustainability and social responsibility. They are members of Rainforest Alliance and take steps to preserve the ecosystem in which their coffee grows.
TRACEABILITY
COUNTRY
El Salvador
PRODUCER
Finca La Esperanza, various smallholders
REGION
Ahuachapan
VARIETAL
Bourbon
PROCESSING
Washed
ALTITUDE
1372 - 1500 meters
IMPORTER
Royal NY
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 TRANSPARENCY
$3.31
Price paid by Driftaway
Not available
Free on Board price
Not available
Farm Gate price
$1.90
Fair Trade price per pound
$1.70
Coffee C-Market price per pound
$0.05
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?
El Salvador is a country with a mild high altitude climate and one hundred year old coffee plants, resulting in sweet, chocolatey and creamy coffees that are perfect for the Classic profile.
AVERAGE CUPPING SCORE
85
/100
85
SCAA Cupping Score
15 x 70 kg
Bags purchased
3 years
Length of producer relationship
100% (in 2022)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from April 24 to May 17 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 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
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.
