GLC | GUATEMALA ACATENANGO LA COMETA
Balanced Profile | Light-medium roast
Tasting Notes: Floral, Orange, Baking Spices
IT ALL STARTS AT THE COFFEE FARM
This coffee was collected from smallholder producers in Sacatepéquez Guatemala by Caravela Coffee’s local team there. Coffee lots were sampled and bought by Caravela to create a larger lot with a specified flavor profile.
Acatenango is known for it’s active volcanoes which constantly renew the soil with volcanic ash. This along with favorable weather patterns, choice coffee varieties and favorable temperatures create a Guatemalan coffee that is bright and sweet with a clear and structured acidity.
DID YOU KNOW
There are 21 Mayan languages currently spoken in Guatemala. These languages were spoken before Spanish was known to Guatemala. However, Spanish is now the official language
Price paid by Driftaway (per pound avg. across May 2020 coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 2065 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?
This coffee comes was created to a specific flavor profile the coffee importer, Caravela Coffee’s, lab in Guatemala. We selected it to highlight the growing region of Acatenango in our coffee line-up
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 Jul 19 to Aug 9 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.