Roasting now! Last day to order is December 25th. Order in the next
Peru Las Damas
Bold Profile | Medium-dark roast
Tasting Notes: Honey, Fudge, Earthy
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Whole Bean
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Ground
You can select the shipping date at checkout.
IT ALL STARTS AT THE COFFEE FARM
Las Damas de San Ignacio was grown by the 90 women members of the Cooperative Agraria Frontera San Ignacio (COOPAFSI). Ever since its founding in 1969, gender equity has been an important factor, especially since the land they purchased was divided among all members.
COOPAFSI is a unique cooperative simply because they empower and promote “women grown” coffee. These women are farmers, producers and quality control, contributing to the physical and sensory quality of this coffee. They are always managing new projects and developing new ways to improve the lives of their families, with a focus on improving coffee quality and delivering consistency to different markets. In 2016, a committee of women was created by the cooperative to distribute loans which will enable producers to improve their own land, while also taking part in new developments for their kitchens, crafts and livestock. The committee also created a computer lab which allows all members to stay up to date with modern technology.
Peruvian dancers
TRACEABILITY
COUNTRY
Peru
REGION
San Ignacio, Cajamarca
IMPORTER
Royal NY
VARIETAL
Catimor,Caturra,Mundo Novo,Typica
PRODUCER
90 members of COOPAFSI co-op
MILL / WASHING STATION
On the farm
PROCESSING
Washed
ALTITUDE
1500 - 1750 meters
PRICE TRANSPARENCY
$0.05
Driftaway's World Coffee Research contribution per pound
AVERAGE CUPPING SCORE
85.5
/100
85.5
SCAA Cupping Score
100% (in 2023)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from Dec 1 - Dec 25 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., and Suyog 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 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.
