Coffee Description
This coffee launches with a sweet floral aroma joined by stone fruit, vanilla, and melon. Medium-bodied, with a citric acidity and honeyed mouthfeel, the flavor profile includes mellow pie spices, orange cream, and caramel blended with soft rose and honeysuckle.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
Caturra
Process
Washed
Elevation
1700 masl
Region
Huila
About Alvaro Sarrias of Colombia
Finca El Higuerón clings to some of the steepest coffee land around, nearly 60-degree slopes reaching 500 feet above the winding vereda (road). So bring your best hiking game if you come to visit. Indeed, hiking and mountain climbing almost intermingle in some parts, but owner Alvaro Sarrias has made the trek daily for years.
Alvaro pays an extra incentive for workers who come to pick on his farm as they must navigate the terrain while carrying 50-100-pound bags of coffee on their backs. This particular coffee comes from trees at the top of Finca El Higuerón where the view goes on forever. Alvaro, along with his wife and young family, coax the best out of their land, always looking to improve cultivation and processing methods on their quest to produce a truly stellar Colombian Huila coffee.
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.”
