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Mexico Chiapas Triunfo Verde
Bold Profile | Medium-dark roast
Tasting Notes: Baking Spices, Dark Chocolate, Nutty
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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
From Jaltenango, Chiapas, in the highlands of the Sierra Madre de Chiapas mountain rainge, Triunfo Verde is a cooperative of 447 small-scale producers living in harmony with nature in the Reserva de la Biósfera Triunfo Verde, and cultivating specialty coffee with native shade trees. This is the second season we've roasted coffee from these producers.
The El Triunfo Biosphere Reserve stands out as one of the most diverse forest reserves globally. Encompassing Mesoamerica's largest continuous cloud forest, it functions as a sanctuary for numerous plant and animal species. All coffee produced within the reserve is cultivated under shade, and the establishment of biological corridors aids in facilitating the migration of birds and animals.
The natural reserve has two parts: a buffer zone and a nucleus. The nucleus is a protected ecosystem that allows only for endemic flora and fauna. Agricultural practices are only permitted in the buffer zone, provided they maintain a symbiotic relationship with the environment.
Triunfo Verde aims to showcase a way of growing coffee that is compatible with a smart use of natural resources and the social and economic development of poor communities. They involve all members in environmental education, agronomy training, and production financing.
In the field
Lenin Ruiz, head agronomist at Triunfo Verde explaining their nursery program
The buffer zone of the El Triunfo Biosphere Reserve, one of the most diverse evergreen cloud forests in Mexico
Youth model farm program participant Onésimo Ramírez
TRACEABILITY
PRODUCER
447 members of Triunfo Verde Cooperative
MILL / WASHING STATION
Triunfo Verde Co-op
PROCESSING
Washed
ALTITUDE
1200 - 1500 meters
DID YOU KNOW
The members of Triunfo Verde hand picked the coffee cherries, removed the seeds from the fruit, then let the coffee undergo fermentation for 16 hours. The beans are then washed with clean water and are dried on patios for 5 days.
PRICE TRANSPARENCY
$5.09
Price paid by Driftaway
$4.80
Free on Board price
$4.54
Farm Gate price
$2.60
Fair Trade price per pound
$2.30
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 2,981 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?
The more we learn about Triunfo Verde, the more excited we are to offer their coffee! They are a fairly young producer group, just founded in 2004. Their core tenets include justice, autonomy and gender equality.
One of Triunfo Verde's key activities is their youth model farms. During the year, the Triunfo Verde technical team monitors and supports young farmers and offers technical assistance. This has focused on monitoring and plant development, sampling for pest identification and control, application of foliar and solid fertilizers, shade management, ground cover and training with Root Capital (Financial Education and Advisory Partner Organization) to download data from meteorological stations. This data will allow them to have accurate information to their specific regions to create climate risk and adaptation plans.
AVERAGE CUPPING SCORE
85.5
/100
85.5
SCAA Cupping Score
15 x 70 k
Bags purchased
2 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 September 09 to October 02 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.
