IT ALL STARTS AT THE COFFEE FARM
The small town of Motozintla sits in a valley between three mountains in the southern region of Chiapas. This area, ideal for the production of coffee with high humidity in the mornings and dry, hot afternoons, is home to dozens of small-scale coffee growers. This Classic profile was grown by members of an organization called CABIOCHI (Cafetaleros de la Biosfera de Chiapas).
Bourbon, Typica, Caturra
1500 - 2000 masl
DID YOU KNOW
Mexico is the 10th largest coffee producer in the world, and is also the #1 source of Certified Organic and Fair Trade coffee. The majority of Mexico’s coffee is grown along its southern border, where mountain ranges and jungles give coffee plants the nutrients and altitude they need to thrive.
Price paid by Driftaway (per pound avg. across Feb 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?
CABIOCHI was created with the objective of taking care of the environment through the production of coffee. They avoid using chemicals that affect their soil, grow coffee under shade trees, and employ other strategies to guarantee the protection of their mountains and the planet.
AVERAGE CUPPING SCORE
SCAA Cupping Score
25 x 70 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 23rd May to 16th June 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.