GLD | GUATEMALA ACATENANGO LA DANZA
Balanced Profile | Light-medium roast
Tasting Notes: Orange, Honey, Brown Sugar
IT ALL STARTS AT THE COFFEE FARM
Last year, we bought coffee from a group of farmers under the brand of La Cometa in the same region, Acatenango.
This year we have a lot that was built from a select group of farms in the same region that are only owned by women.
We’re excited to support gender equity in farm ownership by purchasing this coffee, and also, this is an amazing coffee that really shows off what this coffee growing region can produce.
Various smallholders of the La Danza Women Producer's Group
1500 - 1900 meters
DID YOU KNOW
Acatenango is known for its 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.
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 5,243 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?
Acatenango is known for its active volcanoes which constantly renew the soil with volcanic ash. It also has great weather for coffee growing.
These two things along with the varieties of Catuai and Pacamara create a Guatemalan coffee that’s bright and sweet with a clear and structured acidity.
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 Ian T. from 20th June to 14th July 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.
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.