ESB | EL SALVADOR APANECA ILAMATEPEC
Classic Profile | Medium roast
Tasting Notes: Fudge, Toast, Molasses
IT ALL STARTS AT THE COFFEE FARM
This coffee was collected from two small farms in El Salvador. The two Farms are named La Reforma and Santa Maria. These two farms were once one large plot of land which have been growing coffee since 1892. The land has since been split into multiple inheritances but is still owned by members of the same family of its original founder; Rafael Alvarez Lalinde.
Fincas La Reforma and Santa Maria
1400 - 1500 masl
DID YOU KNOW
Coffee was first planted in El Salvador in the early1800s for consumption by locals. However, by the 1880s El Salvador had a coffee boom in which almost 100% of the country’s export crops were coffee.
Price paid by Driftaway (per pound avg. across this months coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 2,000 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 Salvadoran coffee often has dense, fudgey flavors that work great in the classic profile. This particular coffee has a lot of complexity and structure to its flavors. This balances out the heavy chocolate notes.
AVERAGE CUPPING SCORE
SCAA Cupping Score
20 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 Nov 8 to Nov 29 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.