IT ALL STARTS AT THE COFFEE FARM
For the hottest months of Summer, we decided to blend a sweet and juicy Kenyan coffee with a top-tier natural process coffee from Ethiopia. Both Kenya Giakanja and Ethiopia Banko Gotiti are amazing coffees. As a pair they create an intensely refreshing cold brew.
Giakanja is a Farmers Co-op located in Nyeri Kenya. The Co-op has around 1500 members who tend small farms in the region. Coffee from each farmer is collected at a washing station that is managed by the Co-op.
The Banko Gotiti Farmers Co-op is located in Gedeb in the south-western part of Ethiopia. Coffees from this Co-op are sought after and their natural process coffees are very clean and sweet with a sparkling acidity
Kenya & Ethiopia
Nyeri & Gedeb
Washed & Natural
1500 - 1900 masl
DID YOU KNOW
Rwanda is a land-locked country like Burundi and The Democratic Republic of Congo. All the coffee harvested there must travel to the Port of Mombasa in southern Kenya to make its way by cargo ship to us.
Price paid by Driftaway (per pound avg. across Apr 2020 coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
WHY DID WE SELECT THIS COFFEE?
This month we are continuing the same style of blend as last month’s EAC and pairing a washed african coffee with a natural process coffee. This one is a duzy because both coffees have intense fruit aromas and flavors and create the most heady, perfumey cold brew imaginable.
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 Ian T. from May Jul 19 to Aug 9 2020 at Pulley Collective in Red Hook, Brooklyn. We typically use the Probat UG-22 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 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.