Coffee Description
Notes of jasmine candy, lime soda and rose complemented by a juicy acidity and silky body.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
Pink Bourbon
Process
Washed
Elevation
1700 masl
Region
Huila
About Luis Edgar 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 processing methods focused on highlighting varietal characteristics and the unique qualities that his specific micro-climate gives to his coffees.
For this Colombia Rosado 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 the24-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 depulped and fermented for 48 hours. After the 48-hour 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 15 days. During drying the coffee is manually raked throughout the day to ensure even drying.
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.”
