Coffee Description
Earlier this year, we did a project with our friends at Seelbach's. For this project, we rested a small amount of green coffee in an Amburana barrel that had never before been used for bourbon. Simply put, we were all blown away by how the wood alone changed the flavor profile of the coffee.
For this particular project, we used Guatemala Jauja and rested the production batch for about 4 weeks and rotated the barrel every couple of days. The Amburana ended up completely transforming the profile of the Guatemala Jauja in that it tasted like a coffee from Africa. It tasted like wild berries, fruit punch and had a depth and acidity that you don't typically find in a Guatemalan coffee. The coffee was incredibly delicious and totally unexpected. What's more bizarre is that Amburana wood smells like cinnamon and apples and that is not at all how it translated with the Jauja.
Seelbach's sold a small run of this coffee as a set with a bottle of bourbon that had also been finished in an Amburana barrel. The set sold out within a few days.
This project for us was a huge mind-bender and we've been excited to do something else with the barrel ever since. Luckily, our friend Michael at Crema.co was also super intrigued by this project and wanted to collaborate on this very inspired and very experimental new program.
For this 3-month limited series, we will be resting a small amount of green coffee for 3 weeks and putting it in a 2-pack with the same coffee that has not been conditioned in Amburana.
We will be resting Burundi Kibingo in October, Guatemala La Pia in November and Colombia El Encanto Gesha for December. Each coffee will be on presale during each month until they sell out and will ship at the end of each month.
Here are links to the other coffees in this Series:
https://crema.co/coffees/bold-bean/amburana-series-burundi-kibingo-2-pack?size=2x10oz&grind=whole_bean#coffee_overview
https://crema.co/coffees/bold-bean/amburana-series-guatemala-la-pia?size=2x10oz&grind=whole_bean#coffee_overview
https://crema.co/coffees/bold-bean/rare-drop-amburana-barrel-entire-series-sets-1-2-3-discounted?size=6x10oz&grind=whole_bean#coffee_overview
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Gesha
Process
Experimental
Region
Quindio
About Daisy and Freddy Acevedo of Colombia
Located near Filandia, Quindio, El Encanto is a new farm owned by Daisy and Freddy Acevedo. Daisy comes from a coffee producing family in the neighboring department of Risaralda but it was only recently that the Acevedo's got into coffee. Before purchasing their farm they were working, Daisy as a biologist and Freddy as an engineer, and living in Panama. They saw in Panama that, if done right, coffee farming could be a fulfilling and profitable business. So, they returned to Colombia and bought the farm.
El Encanto sits at 1800m above sea level, boarding a natural preserve in a verdant valley. On the farm, the Acevedo’s are focusing on the production of heirloom coffee varietals and highlighting varietal characteristics and terroir through careful processing with their on-site wet-mill and drying greenhouses.
Daisy’s background as a biologist drives her focus on ensuring coffee is part of a sustainable eco-system on the farm and Freddy was able to apply his engineering background to the design of the home, the on-site wet-mill and the yet to be finished (as of our visit with them earlier this year), cupping lab and offices.
This lot is a fully-washed, Gesha varietal grown from seed stock which Daisy and Freddy originally brought from Panamá to plant on Daisy’s father, Gustavo’s, farm. The cup is sweet, clean and elegantly nuanced with intricate notes of honeysuckle, tamarind, lime leaf, lemongrass and melon.
We source this coffee with our friends and partners La Real Expedición Botánica (LaREB).
LaREB is a Colombian collective lead by coffee producers, focused on bringing their coffees to specialty roasters in the USA and Europe. These roasters value coffee as something more than a commodify and are willing to pay fair prices that are tied to cost of production and quality rather than the ever-fluctuating stock market.
The work of the collective is centered in interdisciplinary actions: coffee studies, research, nationwide reach and, above all, transparent work between all team members. LaREB looks to restore and reproduce traditional coffee cultivars and the agroforestry models that resisted the homogeny of the Green Revolution. Their goal is to redesign coffee production in each regional project with a focus on quality. Thus, expanding the boundaries of what specialty coffee can be through specialized farms, which serve as experimental centers of learning and dissemination of post-harvest practices and processes.
Bold Bean serves as the North American importer for LaREB.
Quindio, Colombia
Bold Bean Coffee
Bold Bean Coffee has been making history ever since Jay Burnett launched the roasting company in 2007 in Jacksonville, Florida: from opening their first retail shop in 2011, expanding to three cafes and a roastery, to winning best coffee shop in Jacksonville for several years running.
These days Jay’s son, Zack Burnett (an avid surfer who calls the beach his “third place”), drives the vision of Bold Bean, buying their green coffee (including an increasing number of direct trade relationships) and overseeing daily operations.
All of our coffees are roasted by Zack or Bold Bean roastery assistant, Sarah Posey, on our 35 kilo Loring Kestrel (affectionately named Lorenzo). Our goal with any coffee is to highlight origin characteristics while enhancing each coffees' natural sweetness. We always push ourselves to roast better and better coffee while maintaining precise consistency.
For Zack, coffee is a tool for promoting the wellbeing of others:
“I enjoy every day that we can positively affect people’s lives through the product we make and the interactions we have. These effects can stretch through the entire chain of coffee from producer to consumer. Not many jobs provide people with this opportunity, so for me, that’s pretty special.”
