MCL | Mexico Chiapas Las Cotorras
Classic Profile | Medium roast
Tasting Notes: Nutmeg, Almond, Malt
IT ALL STARTS AT THE COFFEE FARM
Grown by Rogelia Angel & Dario Roblero, two small-scale producers in the highlands of Chiapas near the El Triunfo Biosphere Reserve, this coffee gets its name from the cotorras birds that nest in coffee growing areas, and have become a symbol of authenticity and freedom in the region. El Triunfo contains the very last of the Central American cloud forests, where naturally occurring condensation is trapped by the forest, giving life to a large number of plant and animal species.
Coffee in Chiapas has been cultivated mainly by smallholders, who are usually descendants of Indigenous tribes. This is a result of the policies of the Zapatistas, who regulate farm size in order to protect indigenous rights to land access.
Dario Roblero
Rogelia Angel
Coffee cherries
TRACEABILITY
PRODUCER
Rogelia Angel & Dario Roblero
MILL / WASHING STATION
On farms
PROCESSING
Washed
ALTITUDE
1300 - 1500 meters
DID YOU KNOW
Chiapas boarders the Huehuetenango region of Guatemala and has a similar climate. Coffees from these areas can share a lot of flavor characteristics.
PRICE TRANSPARENCY
$3.75
Price paid by Driftaway
$2.91
Free on Board price
$2.36
Farm Gate price
$2.01
Fair Trade price per pound
$1.81
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 2,909 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 is the fifth year in a row that we’ve selected the Las Cotorras! Though it is usually from a collection of small-scale growers, last year it was just from one farmer, and was placed in the Balanced profile. This year, the harvests from Rogelia Angel and Dario Roblero have a pleasant sweetness and creamy body that fit well with the Classic profile.
AVERAGE CUPPING SCORE
85.75
/100
85.75
SCAA Cupping Score
15 x 69 kg
Bags purchased
5 years
Length of producer relationship
100% (in 2022)
Transparent coffees purchased
HOW DID WE ROAST THIS COFFEE?
This coffee is being roasted by Ian T. from October 8 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 from home as per our Covid-19 shelter in place guidelines. Each cupping is conducted by our roasting staff Kieran D. and Ian T. 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.
