NSR | NICARAGUA SAN RAMON AA
Balanced Profile | Light-medium roast
Tasting Notes: Citrus, Raspberry, Brown Sugar
IT ALL STARTS AT THE COFFEE FARM
This coffee is from Nicaragua which is located in Central America south of Honduras and north of Costa Rica. Finca San Ramon is within the department of Nueva Segovia which lies along the northern border with Honduras. Donald Efrain Roque bought a 10 hectare farm in the early 90s. He named his farm San Ramon, to honour his father Ramon Roque. The farm has since grown as he acquired adjacent plots over the years. As a coffee producer Roque is passionate about growing specialty coffee and focuses on growing high quality lots with interesting varietals.
Donald Efren Roque
DID YOU KNOW
Introduced into the country in the mid-1800s and forming a central position in the country’s economy for more than a century, coffee is currently Nicaragua’s primary export. Its production generates over $500 million dollars a year in exports and provides more than 200 thousand jobs. Around 40,000 farmers and their families depend on coffee as their main source of income.
Price paid by Driftaway (per pound avg. across July 2020 coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 1,886 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?
After featuring one of Donald Efren Roque's large lots last year, we were keen to get samples from his farm and really loved the AA lot from the San Ramon farm. Despite numerous COVID-19 related delays, this coffee is super fresh from farm to roastery to cup (less than 4 months)!
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 June 21 to July 12, 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.