Roasting now! Last day to order is January 23th. Order in the next
Piura Rosarios Altos
Classic Profile | Medium roast
Tasting Notes: Almond, Toast, Vanilla
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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
Rosarios Altos, in the district of Carmen de la Frontera in northern Peru’s Piura region, is a place of incredible biodiversity and contrasting landscapes. From cold, high-altitude cloud forests to the tropical Selva Alta near the Ecuadorian border, this region is a mosaic of climates and ecosystems. Known for its lush coffee and sugarcane crops, Rosarios Altos lies within the Chicuate-Chinguelas conservation area, home to endangered species like the Andean cock-of-the-rock, tapir, and spectacled bear. Here, coffee production thrives in harmony with nature, resulting in a sustainable, exceptional quality coffee that reflects the region’s rich diversity.
TRACEABILITY
COUNTRY
Peru
REGION
Piura
IMPORTER
Red Fox Coffee Merchants
VARIETAL
Caturra, Bourbon, Typica, Catimor
PRODUCER
Smallholders from Rosarios Altos
MILL / WASHING STATION
Unknown
PROCESSING
Washed
ALTITUDE
1800 meters
DID YOU KNOW
...
PRICE TRANSPARENCY
$
Price paid by Driftaway
$
Free on Board price
$
Farm Gate price
$3.53
Fair Trade price per pound
$3.33
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
WHY DID WE SELECT THIS COFFEE?
Coffee from Piura is lesser known, making this an exciting find. Famous for its distinctive cacao, especially the renowned “cacao blanco,” the region also produces balanced coffees with notes of nuts, chocolate, and caramel—perfect for the classic profile.
AVERAGE CUPPING SCORE
85.75
/100
85.75
SCAA Cupping Score
15 x 70 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 December 29 to Jan 23 2025 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.
