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Ethiopia & Kenya Orchard Jam
Balanced Profile | Light roast
Tasting Notes: Peach, Orange, Caramel
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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
Orchard Jam is a vibrant blend that harmonizes two washed Kenyan coffees’ bright, juicy acidity with the lush, fruit-forward sweetness of a natural Ethiopian. Its layered notes of ripe stone fruit and jammy berries make for an irresistible cup.
TRACEABILITY
COUNTRY
Ethiopia & Kenya
REGION
Guji, Machakos & Kericho
IMPORTER
Artisan Coffee Imports, Sucafina
VARIETAL
SL28, Ruiru, Heirloom
PRODUCER
Mehbuba Saed, 932 members, including 575 men and 347 women, Lamaiywet Farmers Co-op
MILL / WASHING STATION
N/A, Mukuyuni Coffee Factory, Lamaiywet FCS
PROCESSING
Natural
ALTITUDE
2300, 1700-2000, 1800-2200 meters
DID YOU KNOW
The Great Rift Valley, stretching between Ethiopia and Kenya, is one of the most geologically significant regions on Earth. Formed by tectonic plate movements millions of years ago, this vast valley is not only the cradle of humanity, with some of the oldest human fossils discovered there, but also home to fertile soils and diverse microclimates that produce some of the world’s most exquisite coffees.
PRICE TRANSPARENCY
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Price paid by Driftaway
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Free on Board price
Not available
Farm Gate price
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Fair Trade price per pound
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Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
WHY DID WE SELECT THIS COFFEE?
We selected Orchard Jam to create a medley of vibrant fruits and berries in every sip, blending the bright, zesty acidity of Kenyan coffees with the rich, jammy sweetness of a natural Ethiopian. The result is like wandering through an orchard in full bloom, surrounded by the intoxicating aroma of ripe fruit and freshly made jam.
AVERAGE CUPPING SCORE
86.65, 88.21, 86.63
/100
86.65, 88.21, 86.63
SCAA Cupping Score
42 x 60 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 January 26 to February 21 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.