NRB | Colombia Nariño Regional Blend
Extra Bold Profile | Dark roast
Tasting Notes: Smoked Caramel, Dark Chocolate, Black Tea
IT ALL STARTS AT THE COFFEE FARM
This Nariño regional blend is from farmers growing coffee around the towns of Tablón de Goméz, Buesaco, and La Unión. Our importer partner Caravela collected crops from smallholder farmers in northern Nariño with the end goal of building a coffee with dense, sweet flavors, and confection-like aromas. The remaining part of this blend was grown near the town of La Unión, was imported by our friends at LaREB, and grown by Árlex Muñoz.
Colombia is the northern-most country in South America and shares it northern border with Panama. Narino department is in the southern-most coffee growing region of colombia along its border with Ecuador. For the coffees grown in the communities of Tablon de Gomez and Buesaco, Caravela Coffee collected crops from smallholder farmers, focusing on coffees with dense and sweet flavors, and confection-like aromas. Caravela has an office in the nearby town of Los Rosales, where their tasters decide which coffees get blended to make this lot.
The other part of this blend comes from Árlex Muñoz, brought to us by La Real Expedición Botánica. La REB is a farmer's organization founded by Ana Mustafá and Herbert Peñazola with the goal of helping farmers across Colombia improve coffee growing practices and processing techniques. As coffee quality increases, so does the price paid for the coffee, and La REB works to connect farmers with buyers all over the world.
Árlex's farm, near the town of La Union, sits all the way up at 2000 meters above sea level (about 6500 feet), and is on a very steep mountainside - very typical for coffee fars in Nariño. These inclines make the access roads and paths to the farm pretty difficult to traverse, especially when carrying heavy bags of coffee cherries during harvest time. Arlex had an innovative solution: after the cherries are picked and put in bags, he keeps those bags there, rather than carrying them down the hill immediately. When he's picked enough, a portable depulper (the machine that removes the fruit from the seeds - aka coffee beans) is brought up into the field itself, and the coffee is actually depulped among the trees! Then, the depulped coffee (aka parchment) is carried down the slope to the fermentation tanks to continue the traditional washed process.
This creative workflow solution actually led to an unexpected jump in quality: as the coffee cherries sit in those sealed bags waiting to be depulped, some of them begin to ferment - some for up to four days, some for only a few hours. It was this varying degree of fermentation, and the super unique complexity, structured acidity and creamy body that it brings, which inspired the "fed-batch" process that fellow LaREB member and founder Ana Mustafà uses on her farm! (We've roasted her coffee in the Fruity profile, and currently have her Decaf!).
Ecuador & Colombia
Buesaco, Tablón de Goméz & La Unión
Colombia, Castillo, Caturra
1700 - 2100 meters
DID YOU KNOW
In 2011, UNESCO declared the "Coffee Cultural Landscape" of Colombia a World Heritage site.
Price paid by Driftaway
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 2,723 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 THESE COFFEES FOR THE BLEND?
Both of these coffees are high quality and unique. When taken to a dark roast level for this Extra Bold profile, the acidity and nuance of each coffee is muted in favor of those delicious flavors of roast. The best kinds of coffees to roast to a dark level are ones grown at higher altitudes - they tend to be denser, so can more easily hold their own when roasted longer and at higher temperatures. These coffees are delicious and sweet, and together give us a dark roast that maintains its structure and body.
AVERAGE CUPPING SCORE
SCAA Cupping Score
15 x 70 kg
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 30th January to 23rd February 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.
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
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.