HLP | Honduras Belen Gualcho & Peru Siete Tinajas
Cold Brew Balanced Profile | Light-medium roast
Tasting Notes: Brown Sugar, Tropical Fruit, Milk Chocolate
IT ALL STARTS AT THE COFFEE FARM
This Balanced cold brew blend comes from Honduras and Peru. The coffee from Honduras is Belen Gualcho, named after a village in the eastern corner of Ocotepeque that is surrounded by the foothills of Cerro Las Minas, the highest mountain in Honduras. The area is ideal for coffee growing, with high humidity in the mornings and dry, hot afternoons. We purchased this coffee from Finca Terrerito, who have an importing business for their own farm, but also buy coffees from neighboring farmers.
The Peruvian Siete Tinajas is made up of lots from smallholder farmers situated high in the Andes mountains in Quillabamba, Cusco. It grows at altitudes reaching 2,050 meters above sea level - this elevation isn't generally common for coffee growing in Peru, but the unique microclimate of the area makes it possible.
Honduras & Peru
7 small farms & Several smallholder farmers
Ocotopeque & Cusco
Pacas, Caturra, Typica, Bourbon
1450 - 2050 meters
Finca Terrerito & Caravela
DID YOU KNOW
Honduras is the largest producer of coffee in Central America, and the third largest producer in Latin America behind Brazil and Colombia.
$4.35 & $3.50
Price paid by Driftaway
Fair Trade price per pound
$2.15 & $1.05
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
WHY DID WE SELECT THESE COFFEES FOR THE BLEND?
The Balanced cold brew this month is a blend of two contrasting coffees: the bright and fruity Belen Gualcho from Honduras, and the mellow Siete Tinajas from Peru. Belen Gualcho serves as a bright top note to the sweet and chocolatey base of the Peru Siete Tinajas, creating a delicous balance of flavors.
AVERAGE CUPPING SCORE
SCAA Cupping Score
15 & 20 x 70 kg
3 & 2 years
Length of producer relationship
100% (in 2022)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from 27th February to 23rd March in Brooklyn. We 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.