Coffee Description
Flavors of sweet, sweet orange and vanilla cream (think orange Julius) are complemented by a mandarin orange acidity and notes of jasmine soda and ginger candy.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Gesha
Process
Deep Fermentation
Elevation
1800 masl
Region
Huila
About Luis Camacho of Colombia
Luis Édgar Camacho produces coffee on his farm that sits around 1,600 meters above sea level near the town of Palestina in Southern Huila, Colombia. He grows mainly heirloom varietal coffees and uses thoughtful and complex processing methods to bring out the best in his coffees while highlighting the unique characteristics his specific micro-climate gives to his coffees.
For this Gesha lot, Luis starts by harvesting slightly overripe coffee cherries. This allows higher levels of sugar and acid to be concentrated in the cherries. The higher sugar content in the overripe cherries allows for a more vigorous fermentation. This directly translates to more complexity and vibrancy in the cup.
After harvesting, Luis rests the coffee in cherry for 24 hours, this starts the fermentation process. After the 24-hour rest, the coffee is floated in tanks to separate the dense (good) coffee from the less dense (not so good) coffee. This floating process also cools the coffee that has warmed up from heat produced by fermentation. After floating, the coffee is then fermented again in an anoxic environment for 48 hours. After the 48-hour anoxic fermentation, the coffee is de-pulped and then moved to air-locked containers to ferment for another 24 hours. After this last fermentation the coffee is washed with fresh water to remove any remaining mucilage from the coffee. The washed coffee is then dried in a greenhouse for 25 days. During drying the coffee is manually raked throughout the day to ensure even drying.
Many times, coffee processed with such an extreme amount of time in fermentation will taste of the process and the fermentation and much of the coffee’s innate origin character will be overshadowed by flavors that are created by processing (think ferment, yeast, booze). These types of heavily processed coffees are becoming a trend in coffee, but we are typically fans of coffees that are more refined and less process-forward and wild.
With his coffee, Luis’ has used his intricate processing methods to honor and amplify both the varietal and origin characteristics rather than allowing processing flavors to dominate the cup.
A truly beautiful example of how to use processing to complement an already great varietal grown in a very special micro-region.
Huila, 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.”
