GWK | GUATEMALA HUEHUETENANGO WAYKAN
Balanced Profile | Light-medium roast
Tasting Notes: Fudge, Almond, Dried Fruit
IT ALL STARTS AT THE COFFEE FARM
This coffee is a blend of lots from farms in Huehuetenanago near the municipalities of Chajul, Quiche, Cotzal, and Nebaj. This is what is known as a regional blend where lots are collected and sampled from many small farms throughout the region and selected based on their flavor. Waykan is the brand name for the regional blend that Cafe Imports puts together each year from the Huehuetanango region.
1100 - 1800 masl
DID YOU KNOW
In the Maya Q’anjobal dialect in the region, “Waykan” means “star, or light that shines in the sky at night.” The indigenous population in and around Huehuetenango plays a large role in the coffee production here, and coffee accounts either directly or indirectly for roughly 80 percent of the local economy.
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?
Driftaway has roasted coffee from this group many times and has offered it every year for the past three years. We have usually offered it as a classic profile coffee but every year we say, "next year we should roast it for the Balanced Profile". This years harvest seemed like the right time to go for it.
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 Sep 13 to Oct 04 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.