HBG | HONDURAS OCOTOPEQUE BELÉN GUALCHO
Balanced Profile | Light-medium roast
Tasting Notes: Jasmine, Red Grape, Nougat
IT ALL STARTS AT THE COFFEE FARM
Belén Gualcho is a small village on the side of mountain in Ocotopeque, Honduras. It has been said that people travel to the farmers market there because the vegetables are so good. Their coffee is also very tasty. This lot from Belén Gualcho was collected from seven smallholder farms.
TRACEABILITY
COUNTRY
Honduras
PRODUCER
Belén Gualcho
REGION
Ocotopeque
VARIETAL
Typica, Caturra
PROCESSING
Washed
ALTITUDE
1600 masl
DID YOU KNOW
Coffee has historically been one of Honduras’ leading exports (alongside bananas), and since the mid-2000s total annual production has grown in leaps and bounds. By 2015, the country had become Central America’s top grower (and number 7 in the world), with a yield of over 5 million bags (all Arabica varietals).
PRICE TRANSPARENCY
$3.53
Price paid by Driftaway (per pound avg. across this months coffees)
$1.30
Fair Trade price per pound
$1.05
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 3,000 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?
A college friend of one our founders connected us to this group of farmers who have their own importing operation in Atlanta. We were impressed by all Finca Terrerito's coffee but one sample they sent from a group of farmers in Belén Gualcho, who are neighbors of Finca Terrerito, seemed like a fun and unusual coffee with an interesting story.
AVERAGE CUPPING SCORE
86.75
/100
86.75
SCAA Cupping Score
15 x 69 kg
Bags purchased
1 year
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 Aug 16 to Sep 06 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.
QUALITY CONTROL
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.
View other posts about how to make better coffee at home on our blog Coffeecademy.
