MJO | MEXICO OAXACA SAN JUAN OZOLOTEPEC
Balanced Profile | Light-medium roast
Tasting Notes: Milk Chocolate, Brown Sugar, Dried Fruit
IT ALL STARTS AT THE COFFEE FARM
This coffee was collected from 6 smallholder producers in San Juan Ozolotepec plus one farm in Santa Maria Ozolotepec owned by Bernadino and Carlos Martinez. There are many communities made up of smallholder farmers in this region. They almost always grow older varietals of Typica and Bourbon. The Typica that they grow is a local variant known as Pluma Hidalgo which has adapted to the particular environment in which it grows.
DID YOU KNOW
Price paid by Driftaway (per pound avg. across this months coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 2,000 miles to the Driftaway Coffee roastery in Brooklyn.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
This month we are roasting a coffee from high in the mountains of the Oaxaca region of Mexico. Coffees in Oaxaca have a distinct flavor due to the unique climate of mountain-side farms that can reach 2000 meters above sea level! This region of mexico has a unique climate. The flavors of this coffee have a unique character and astonishing natural beauty.
AVERAGE CUPPING SCORE
SCAA Cupping Score
20 x 69 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 Oct 11 to Nov 01 2020 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.