HWC | HONDURAS WENCESLAOS MARTINEZ
PROFILE#3: Bold | Medium-dark roast
Tasting Notes: Brown Sugar, Dark Chocolate, Nutty
IT ALL STARTS AT THE COFFEE FARM
This coffee is from the Democratic Republic of Congo which borders Tanzania, Burundi and Uganda. Congo is a newer origin when it comes to specialty coffee. 90 farmers of the Kalungu-Birambo micro washing-station contributed to this lot. These farmers are part of SOPACDI (Solidarité Paysanne pour la Promotion des Actions Café et Development Intégral), an organization comprised of more than 5600 farmers, roughly 20 percent of whom are women, located near Lake Kivu. Each farmer has a very small area of farmland for coffee (fewer than 2 hectares on average), and tenders cherries to SOPACDI through the organization's 10 collection subgroups.
Wenceslaos Martínez Suazo
DID YOU KNOW
Coffee has historically been one of Honduras’ leading exports (alongside bananas), and since the mid-2,000s 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 paid by Driftaway (per pound avg. across Feb 2020 coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 1,761 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?
This month in the bold profile we have a microlot from Honduras which is named for the farm owner who oversaw its production.
AVERAGE CUPPING SCORE
SCAA Cupping Score
20 x 60 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 Apr 26 to May 17, 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.