Coffee Description
El Encanto is a bright and complex coffee with notes of orange blossom, apple and honey.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Castillo
Process
Washed
Region
Quindio
About Daisy and Freddy Acevedo of Colombia
El Encanto is a new farm owned by Daisy and Freddy Acevedo. It was only recently that they 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. Daisy’s background drives her focus on ensuring coffee is part of a sustainable eco-system on the farm. In setting up the farm, 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 my visit with them earlier this year), cupping lab and offices.
This is our first time buying coffee from the Acevedo’s but it likely won’t be the last as they’ve got something special going on at El Encanto.
Y’all be sure to give both of these coffees a try if you haven’t already. We’ve got 2 new coffees coming out next week as well. I’ll update y’all on those early next week. Thanks so much for everything that y’all do!
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.”
