Coffee Description
A syrupy, fudgy body supports a flavor profile full of dark chocolate, candied nuts and dried fruit. A sweet fresh plum-like brightness and a coriander-ish spice note add a dynamic character to the cup.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Other
Process
Washed
Elevation
1750 masl
Region
Tolima
About Cafecultores Diferenciados Dos Del Norte de Tolima (CDNT) of Colombia
In northern Tolima, on the eastern side of the Cordillera Central, between the headwaters of the Río Sabandija and Río Gualí canyon, sit the towns of Palocabildo and Casabianca. In this area a group called Caficultores Diferenciadas del Norte del Colombia (CDNT) are producing coffees that are pushing the boundaries for specialty coffee.
Although the area is perfectly situated for specialty coffee production, nearly all of the local producers outside of the 6 members of the association, sell their coffee as a commodity through the FNC (Federación Nacional de Cafeteros/National Coffee Growers Federation), the governmental body governing coffee production in the country.
The FNC prioritizes quantity over quality. The system is financed through a 6 cent per pound tax on all coffee produced in the country therefore it benefits from and encourages increased volume over high quality. Good coffee takes time and good coffee, when sold through a partnership or system that places value on quality, can be transformative towards differentiation while being a foundation of profitability for producers. But for the FNC, good coffee is not as profitable as the quickly-produced coffee that floods the market; simply because there is less of it.
The coffees from CDNT deviate from the norm. They call back to how coffee was produced before the Green Revolution of the 1950’s and 60’s introduced high-yielding varieties and high-volume harvesting and processing protocols. Coffees from CDNT are cared for, they are harvested carefully and are processed both at the benefico and the dry mill using processes that take time, require attention and yield relatively low volumes of very good coffee.
The coffee and the producers who produce it are part of a revolution; a transformation from commodification and colonization to specialization and progress.
This coffee comes to us from our friends and partners in Colombia, La Real Expedition Botánica.
Tolima, 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.”
