Mexico Mafafas #2
Balanced Profile | Light roast
Tasting Notes: Melon, Orange, Milk Chocolate
IT ALL STARTS AT THE COFFEE FARM
Located in Veracruz’s highlands at 1,350 meters, Mafafas is a small cluster of ejidos—tight-knit communities of 30-50 people. Reaching it means a flight to Veracruz, then a 3.5-hour drive on winding roads that turn treacherous when rain falls.
Once a thriving coffee region, Mafafas now battles nature’s whims. Four years ago, a brutal frost—fueled by northern winds—wiped out much of its coffee. Many farmers switched to livestock, but those who stayed now tend younger, pruned-back plants. The microclimate here is unpredictable: sun can vanish in minutes, replaced by biting cold. Farmers adapt by growing their coffee under shade.
Land dictates method. Lower slopes host flatter, larger farms using commercial fertilizers; higher plots are smaller, relying on compost and chicken manure. All harvest cherry, trucking it two hours to Coatepec’s processing plant. There, spring water washes the cherries before 48-hour fermentation and 60-hour mechanical drying.
TRACEABILITY
COUNTRY
Mexico
REGION
Veracruz
IMPORTER
Red Fox
VARIETAL
Typica, Caturra, Costa Rica, Marsellesa, Sarchimor
PRODUCER
Several Smallholder Producers
MILL / WASHING STATION
Coatepec
PROCESSING
Washed
ALTITUDE
1350-1800 meters
PRICE TRANSPARENCY
$5.75
Price paid by Driftaway
$
Free on Board price
$
Farm Gate price
$
Fair Trade price per pound
$3.33
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
AVERAGE CUPPING SCORE
85.75
/100
85.75
SCAA Cupping Score
20 x 69 kg
Bags purchased
1 year
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 Jun 16 to Jul 10 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.
