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El Salvador, Honduras & Nicaragua
Extra Bold Profile | Dark roast
Tasting Notes: Dark Chocolate, Baking Spices, Walnut
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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
This coffee is a blend of three amazing coffees:
LA JOYA, EL SALVADOR
In 2021, Caravela discovered a group of skilled women in El Salvador's Chalatenango region who have passionately upheld their family coffee-growing traditions. This year’s La Joya lot, featuring coffee from Maria Benitez, Brenda Hernández, and Eugenia Diaz, reflects their dedication to every step of production, from harvesting to drying. Initially unaware of their coffee's exceptional quality, they now, with Caravela's guidance, recognize their farms' unique potential, ensuring their coffee is evaluated and cupped before sale, opening doors to better opportunities.
LA ROCA, NICARAGUA
La Roca is produced by 40 small-scale coffee farmers in the Cordillera del Dipilto, a biodiverse nature reserve near the Honduras border in Nueva Segovia, Nicaragua. Named after the Virgen de la Piedra, a sacred monument on a famous rock celebrated during the annual Fiesta de la Virgen de Guadalupe, La Roca reflects the rich cultural and agricultural heritage of the region. Dipilto farmers, blending traditional knowledge with modern techniques, have earned international recognition, including Cup of Excellence awards, for their exceptional coffee grown in this renowned region.
BAÑADEROS, HONDURAS
This coffee was grown and harvested by Don Jose Natividad, with help from his family and nearby communities in Bañaderos, Honduras, ensuring each cherry was picked at peak ripeness. Sisters Luha and Issel Medina, third-generation coffee producers, process the cherries daily at their cooperative mill, Los Encinos. They are driving cultural and commercial change in La Paz, challenging the traditionally male-dominated coffee industry in the region.
TRACEABILITY
LA JOYA, EL SALVADOR
Country: El Salvador
Region: Chalatenango
Importer: Caravela
Producer: Maria Benitez, Brenda Hernández and Eugenia Diaz
Processing: Washed
Altitude: 1200 - 1700 meters
Mill/Washing Station: On farms
Did You Know: The name La Joya, or the jewel in English, honors one of the most important archeological sites of Mesoamerica, la Joda de Cerén. This World Heritage Site was discovered by accident in 1976 and it represents a journey throughout the Mayan history and culture in Central America. It showcases the meaning of life of this precolombian culture.
Price Transparency: $4.27 - Price paid by Driftaway; $3.80 - Free on Board price; $2.41 - Farm Gate price; $2.13- Fair Trade price per pound; $1.93 - Coffee C-Market price per pound; $0.05 - Driftaway’s World Coffee Research contribution per pound.
LA ROCA, NICARAGUA
Country: Nicaragua
Region: Dipilto
Importer: Caravela
Producer: Various smallholders
Processing: Washed
Altitude: 1250 - 1500 meters
Mill/Washing Station: -
Did You Know: Specialty coffee is what makes Dipilto such a well-known area - conditions like elevation, soil and microclimates make this community ideal for exceptional coffees.
Price Transparency: $3.81 - Price paid by Driftaway; $2.97 - Free on Board price; $2.37 - Farm Gate price; $1.88- Fair Trade price per pound; $1.68 - Coffee C-Market price per pound; $0.05 - Driftaway’s World Coffee Research contribution per pound.
BAÑADEROS, HONDURAS
Country: Honduras
Region: Bañaderos
Importer: Cima Coffee
Producer: Jose Natividad Hernandez
Processing: Washed
Altitude: 1760 - 1900 meters
Mill/Washing Station: Los Encinos
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.
Love the coffee? You can share your compliments & tasting observations with the farmers.
AVERAGE CUPPING SCORE
85.88
/100
85.88
SCAA Cupping Score
8 x 60 kg
Bags purchased
3 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 January 26 to February 21 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.