HKC | KENYA GATOMBOYA, PAPUA NEW GUINEA AAK & HONDURAS LA UNICA
Cold Brew Balanced Profile | Light-medium roast
Tasting Notes: Chocolate, Citrus, Brown Sugar
IT ALL STARTS AT THE COFFEE FARM
This cold brew blend is a combination of coffees from three different farms: Kenya Nyeri Gatomboya, Papua New Guinea AAK, & Honduras Finca La Unica.
The Kenyan coffee is from the region of Nyeri, and was processed at the famous Gatomboya washing station, or factory. That’s where the coffee goes from being a fruit to the dried seed that we roast.
The coffee from Papua New Guinea is from a cooperative called Apo, Angra & Kange. Those are the three words for Unity in the three major languages of the Highlands, where the coffee is grown.
The third coffee, from Finca La Unica, was grown by Leticia Lopez Hutchins, one of the very few woman coffee producers in Honduras. Check out the farm's Instagram here!
AAK cooperative
AAK cooperative
AAK cooperative
AAK cooperative
Coffee drying at Gatomboya Factory
Famed SL-28 & SL-34 varietals in Kenya
Famed SL-28 & SL-34 varietals in Kenya
Leticia and Alejandra, Finca L. Unica
Weighing coffee cherries, Finca L. Unica
Weighing cherries before the drive to Finca T for processing, Finca L. Unica
Leticia Lopez on the farm
Leticia collecting cherries, Finca L. Unica
Leticia collecting cherries, Finca L. Unica
Leticia collecting cherries, Finca L. Unica
Leticia collecting cherries, Finca L. Unica
Ripe cherries with Cerro Tennan in the background, Finca L. Unica
Finca La Unica landscape
Coffee trees under jungle canopy, Finca L. Unica
Coffee Cherries at Finca La Unica
TRACEABILITY
COUNTRY
Kenya, Papua New Guinea & Honduras
PRODUCER
Barichu Coop, AAK Coop, & Leticia Lopez Hutchins
REGION
Nyeri, Highlands & Copan
VARIETAL
SL-28, SL-34, Typica, Bourbon, Caturra, Parainema
PROCESSING
Washed
ALTITUDE
1400 - 1800 meters
DID YOU KNOW
In 2011, Honduras surpassed Guatemala to become the largest coffee producer in Central America, and is now 7th largest in the world.
In Papua New Guinea, the coffee industry involves nearly half of the country's total population.
And over in Kenya, most farmers are smallholders and typically produce enough coffee fruit for just a few 60 kg bags.
PRICE TRANSPARENCY
$5.77, $3.86, $2.85
Price paid by Driftaway (per pound avg. across Feb 2020 coffees)
$1.40
Fair Trade price per pound
$1.24
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
WHY DID WE SELECT THESE COFFEES FOR THE BLEND?
By blending, we’re able to create a true balance of flavors: lovely citrus from Gatomboya, brown sugar from Finca La Unica, and chocolate from Papua New Guinea.
AVERAGE CUPPING SCORE
87
/100
87
SCAA Cupping Score
20 x 60 kg & 25 x 69kg & 20 x 69kg
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 Ian T. from 25th April to 19th May 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.
QUALITY CONTROL
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.
View other posts about how to make better coffee at home on our blog Coffeecademy.