Coffee Description
This special lot from Finca Buenos Aires is a great example of 'honey-processed' coffee. Full-bodied, smooth, with medium acidity, it opens with vanilla in the cup, leading to strawberry and tropical fruit and a sparkling acidity.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Process
Semi-Washed
Elevation
1550 masl
Region
Anolaima
About Dioselina Piñeros of Colombia
“We always insist on quality, and we will never forsake community. If one is without the other, then nothing is gained.”
This is a prime objective at La Palma y El Tucan, and coffee farmers and producers Felipe Sardi and Elisa Madriñán live this motto. Not only are they cutting edge in their experimentation of ways to coax the finest out of their coffee processing. But they also train cherry pickers, provide transportation, donate coffee plants from their nursery, pay growers above fair trade price minimum (over 50% more than the country’s average coffee price), and give farmers back their cherry pulp in the form of natural fertilizer.
At La Palma y El Tucan, the fermentation process is tailor-made for each coffee, guiding it towards the specific flavor profile they want to see in the cup. Ms. Dioselina Piñeros of Finca Buenos Aires works with La Palma y El Tucan Neighbors and Crops program which gives Filipe and Elisa the opportunity to help their fellow farmers with pairing selected lots with exceptional and innovative processing.
Anolaima, 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.”
