PSI | PERU CAJAMARCA SAN IGNACIO
Profile#2 Classic | Medium roast
Tasting Notes: Rich, Chocolate, Nutty
IT ALL STARTS AT THE COFFEE FARM
This coffee is from a co-op in Peru that is sourced from 26 small farms in San Ignacio, in the region of Cajamarca. San Ignacio is a small secluded mountain town in a very rural area of the Cajamarca region near the border with Ecuador. All of the 26 producers that contribute to this lot mill their own coffee at a micro-mill located on their farm. It is then collected as coffee seeds, and prepared to be shipped. This system works well for such a rural area where transporting harvests is difficult due to steep and rugged terrain. The farmers belong to UNAFECOOP COIPA, which is made up of over 200 small farms from this region.
26 small farmers
San Ignacio, Cajamarca
Pache, Caturra, Typica, Catimor
DID YOU KNOW
UNAFECOOP COIPA is organised as a social enterprise, with market principles and quality margins at their heart. Enabling small producers to participate and compete on international markets for quality coffee is their primary mission.
Price paid by Driftaway (per pound avg. across Apr 2020 coffees)
Fair Trade price per pound
Coffee C-Market price per pound
Driftaway's World Coffee Research contribution per pound
This coffee travelled 3,026 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?
This month in the Classic Profile we have a coffee from a co-op in Peru that is sourced from 26 small farms in San Ignacio, in the region of Cajamarca.
AVERAGE CUPPING SCORE
SCAA Cupping Score
15 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 Mar 29 to Apr 19, 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.