Colombia Tablón de Gómez
Cold Brew Balanced Profile | Light-medium roast
Tasting Notes: Berries, Caramel, Creamy
IT ALL STARTS AT THE COFFEE FARM
In the southeast of the department of Nariño, there is a municipality called El Tablón de Goméz, home to the producers from El Tablón. Tablón de Gómez, or El Tablón as people in the region call it, is a tiny community nestled in the Macizo Colombiano, with a very strong indigenous influence and culture.
This is the fourth year we've featured this collection of coffees from farmers in the El Tablón area - though the individual farmers contributing may change from year to year, the quality and flavor consistency is assured. This year, four smallholder farmers contributed: Deyby Caez Erazo, Erwin Muñoz Benavides, John Hernandez Ordoñez, and Javier Delgado Ramirez.
Coffee production in this region is relatively new due to the presence of guerrilla groups over the past few decades. Three years ago, our importer partner Caravela had the opportunity to start sourcing coffee from this special region, working directly with the coffee farmers, as well as with the indigenous community (Resguardo de Inga Aponte).
Carlos Estrella
Carlos Estrella
Carlos Estrella
Drying coffee at Tablón de Goméz
Washing tank at Tablón de Goméz
TRACEABILITY
PRODUCER
Deyby Caez Erazo, Erwin Muñoz Benavides, John Hernandez Ordoñez, Javier Delgado Ramirez
MILL / WASHING STATION
On farm
PROCESSING
Washed
ALTITUDE
1600 - 2100 meters
DID YOU KNOW
Most of the coffee is grown above 1,900 meters above sea level, making it some of the highest grown coffee that Caravela sources in Colombia.
PRICE TRANSPARENCY
$4.69
Price paid by Driftaway
$2.92
Free on Board price
$2.32
Farm Gate price
$2.00
Fair Trade price per pound
$1.80
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 2,730 miles to the Driftaway Coffee roastery in Queens.
Love the coffee? You can share your compliments & tasting observations with the farmers.
WHY DID WE SELECT THIS COFFEE?
Working with Caravela importers, we've come to know the flavors of this region well. Through their farmer education program (called PECA), Caravela’s educators hold workshops on coffee agromomy to help farmers increase productivity and improve quality so they can be more profitable. Each year, they train more than 2,000 coffee producers, and their team travels almost 300,000 km doing more than 5,700 farm visits!
AVERAGE CUPPING SCORE
87.25
/100
87.25
SCAA Cupping Score
20 x 70 kg
Bags purchased
5 years
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 December 3 to December 27 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 James M. 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
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.