Jose Natividad Hernandez Bañaderos
Bold Profile | Medium-dark roast
Tasting Notes: Nutty, Toasted Wheat, Molasses
IT ALL STARTS AT THE COFFEE FARM
This coffee was grown by Don Jose Natividad and also harvested by him, along with his family and friends from the nearby communities in Bañaderos, Honduras. During the harvest months, Don Jose is actively harvesting his coffees, often doing several rounds to ensure each cherry is harvested at peak ripeness.
Sisters Luha & Issel Medina collect the cherries from Don Jose’s farm daily and process them at their cooperative mill, Los Encinos. They are coffee producers themselves, from a family that has been working hard for three generations to bring positive change to both the culture and commercial aspects of Honduras’ coffee industry. They are shifting coffee’s cultural landscape in La Paz, an area where the coffee industry has traditionally been, and continues to be, male-dominated.
Coffee nursery under shade
Luha & Issel Medina
View of Finca Los Pinos
TRACEABILITY
PRODUCER
Jose Natividad Hernandez
MILL / WASHING STATION
Los Encinos
PROCESSING
Washed
ALTITUDE
1760 - 1900 meters
DID YOU KNOW
Luha and Issel, the processers of this coffee, come from a family of coffee producers that have been working hard for generations to bring about a positive change in the cultural and commercial aspects of Honduras' coffee industry.
PRICE TRANSPARENCY
$3.88
Price paid by Driftaway
$2.92
Free on Board price
$2.71
Farm Gate price
$2.81
Fair Trade price per pound
$2.61
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 3,466 miles to the Driftaway Coffee roastery in Queens.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
This coffee grown by Don Jose develops really nice toasted nut flavors and a deep sweetness at this darker roast. We were also happy to purchase another coffee that was processed by Luha and Issel Medina at their cooperative mill, Los Encinos.
AVERAGE CUPPING SCORE
85
/100
86
SCAA Cupping Score
15 x 60 k
Bags purchased
2 years
Length of producer relationship
100% (in 2023)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from October 7 to November 1 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.
QUALITY CONTROL
We perform Quality Control via a process of coffee tasting called cupping on all of our production roasts once a week at our roastery in Williamsburg, Brooklyn. Each cupping is conducted by Ian T., Anu M., Suyog M., and James M. 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
PRODUCTION AND SHIPPING
Less than 24 hours after roasting, we bag your coffee in our production facility in Greenpoint, Brooklyn. Our production team is led by Anthony and Torie, and supported by a rotating cast of local artists, musicians and independent professionals.
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.