Coffee Description
Flavor notes of apple and lemongrass team up with panela in this in-husk fermented and fully washed, Bourbon coffee. With beautiful acidity and a full body, it’s a rich and pleasing representation of an experimentally processed Colombian coffee.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Bourbon
Process
Semi-Washed
Elevation
1700 masl
About Campo Elías Flechas of Colombia
This coffee is part of La Real Expedición Botánica (LaREB), of which Bold Bean serves as the North American importing partner. LaREB is a collective of coffee producers, investigators and coffee professionals in Colombia who have formed a platform to improve and facilitate the access of producers to discriminating markets. (in laymen's terms, the collective works to bring coffees from a network of quality-focused producers in Colombia to a market of quality focused roasters in the USA who value coffee as something more than a commodity and who are willing to pay fair prices that are tied to cost of production and quality rather than the typically lower-than-production-cost prices of the ever-fluctuating commodity market.)
The work of the collective is centered in interdisciplinary coffee studies, investigation, teamwork and above all maintaining a strong presence in Colombia. LaREB looks to restore and reproduce the traditional varieties of coffee and the agroforestry models that resisted the homogeny of the Green Revoltion. The goal is to redesign coffee production in the collective’s regional projects with a focus on quality. Through specialized farms, which serve as experimental centers of learning and dissemination of post-harvest practices and processes the collective seeks to expand the boundaries of what specialty coffee can be.
We play a couple of roles in this collective, mainly assistance with quality in Colombia and serving the collective's clients with logistics, sales and invoicing in the USA.
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.”
