Roasting now! Last day to order is November 28th. Order in the next
Santa Ana Ayutepeque
Classic Profile | Medium roast
Tasting Notes: Herbal, Brown Sugar, Vanilla
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Whole Bean
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Ground
You can select the shipping date at checkout.
IT ALL STARTS AT THE COFFEE FARM
The owners of Finca Ayutepeque in Santa Ana are Emilio López Diaz and José Roberto Santamaría. They manage the farm as part of their larger coffee enterprise, Odyssey Coffees, which spans multiple farms in the region, including El Manzano and Las Isabellas. Emilio and José Roberto’s families have a long tradition of coffee farming, and they integrate sustainable practices across their operations.
TRACEABILITY
PRODUCER
Emilio López Diaz and José Roberto Santamaría
MILL / WASHING STATION
Finca Ayutepeque
PROCESSING
Washed
ALTITUDE
1000 - 1100 meters
DID YOU KNOW
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PRICE TRANSPARENCY
$3.62
Price paid by Driftaway
$3.00
Free on Board price
$3.00
Farm Gate price
$2.70
Fair Trade price per pound
$2.45
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 2,100 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?
We selected this coffee for its exceptional quality, rooted in rich volcanic soils and nurtured by generations of expertise at Finca Ayutepeque. The unique terroir of the Santa Ana region imparts balanced flavors. This choice also reflects our excitement about building a new partnership with Odyssey Coffees and our trust in their sustainable, skillful approach to coffee production.
AVERAGE CUPPING SCORE
85.75
/100
85.75
SCAA Cupping Score
15 x 69 kg
Bags purchased
1 year
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 November 4 to November 29 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 Ian T., Anu M., Suyog M., and James M. 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.