UMC | El Salvador Chalatenango Las Palmas
Bold Profile | Medium-dark roast
Tasting Notes: Toasted Wheat, Nutty, Smoked Caramel
IT ALL STARTS AT THE COFFEE FARM
Las Palmas is grown in the mountains surrounding the town of La Palma in the department of Chalatenango. Several small scale farmers, like Sara Hernandez (pictured above) grew and harvested the coffee that contributed to this lot.
La Palma is one of the most visited municipalities in the department of Chalatenango. It’s a picturesque town that has a cool climate and beautiful landscapes. It is characterized by the painted town walls that mimic the crafts that are made in this place. The beautiful traditional crafts in the area are carved in wood and painted with very striking colors, in addition, finely embroidered fabrics are also carefully made.
Jose Ovidio Flores
Migue Portillo
La Palma
TRACEABILITY
PRODUCER
Various Smallholders
MILL / WASHING STATION
On the farms
PROCESSING
Washed
ALTITUDE
1200 - 1500 meters
DID YOU KNOW
In 1984, Las Palmas served as the stage for the first attempts to conduct peace talks between the guerrillas and the El Salvadoran government. For this reason, it is sometimes known as "the cradle of peace", and a town park was created to memorialize this.
PRICE TRANSPARENCY
$3.30
Price paid by Driftaway
Not applicable
Free on Board price
$3.15
Farm Gate price
$2.03
Fair Trade price per pound
$1.83
Coffee C-Market price per pound
$0.05
Driftaway's World Coffee Research contribution per pound
This coffee travelled 3,430 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?
This is the third year we've featured coffee from this group of farmers around La Palma. The relativelly lower elevation yields a sugary and nutty coffee that echoes classic Salvadorian flavors, and make it a perfect choice for the Bold profile.
AVERAGE CUPPING SCORE
84.75
/100
84.75
SCAA Cupping Score
12 x 70 k
Bags purchased
2 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 June 19th to July 14th 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.
