Coffee Description
Great Salvadoran coffees are known mostly for their superb balance and drinkability. This selection of Red Bourbon from Finca Malacara B is a balanced coffee with crisp apple-like acidity and citrusy florals, rounded out by a comforting warmth of peach pie on the front porch.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Bourbon
Process
Washed
Elevation
1525 masl
Region
Santa Ana
About Dumont Family of El Salvador
The Dumonts grow red, yellow, orange and pink Bourbon on their farm, Malacara B, that is located around 5,000 feet above sea level. The farm is very organized, well-maintained and farmed using sustainable practices. During our visit we spent a good part of the afternoon walking the land, checking on the shrubs, admiring the views and sampling coffee cherries before heading off to the opposite side of the farm where the farm house and varietal garden is located.
Malacara B is a lushly forested farm on the side of the Santa Ana volcano. The property was once part of a larger farm called Medellin. Samuel Alvarez Lalinde maintained the farm most recently, until 1995 when he passed it down to his children and it was divided into Malacara A, B and C.
The Dumonts are focused on quality and are intent on continuously progressing. Their approach is helping to push speciality coffee forward and we are happy to have partnered with them in bringing you some of their very best offerings. There are over 50 varietals of coffee growing in the Dumont's coffee garden. The garden is an interesting project that allows the Dumonts to see which varietals may be well suited to their land. They process enough of this coffee every year to roast and cup sample batches. Some of the varietals from the garden have produced very positive results and are now being planted on their farm. It's so exciting as a roaster and consumer of great coffees to see this type of experimentation at origin.
https://vimeo.com/boldbeancoffee/malacarabboldbeanproducingpartner
Santa Ana, El Salvador
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.”
