IND | INDIA SHIRINGALA AND BADRA ESTATES
Bold Profile | Medium-dark roast
Tasting Notes: Earthy, Baking Spices, Dark Chocolate
IT ALL STARTS AT THE COFFEE FARM
This coffee is made up of three lots from two farms in the Karnataka region of southern India. One lot comes from Bettadakhan Estate In the Chigmagalur district and the other two are from Shirangala Estate in the Coorg District. All of the lots have the same varietal S.795 which is a relative to the Kent varietal and is popularly grown in India.
Shirangala and Badra Estates
1030 - 1370 masl
DID YOU KNOW
Shirangala Estate also grows pepper and a few varieties of fruit such as oranges, blackberries, guava, bananas, mango and lychee. Bettadakhan Estate grows cardamom and pepper interspersed among the coffee plants.
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 8,100 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?
Indian coffee is still uncommon in the U.S. but there are many interesting farms in India who are doing really great work to grow and produce amazing coffee that represents the flavors of this unique origin.
AVERAGE CUPPING SCORE
SCAA Cupping Score
15 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 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.