Coffee Description
This Fara Sala, Amharic for “ripe fruits,” delivers just that--berries and stone fruits in fragrance and cup, accompanied by complex, layered notes of Dutch cocoa, white honey, and gingersnap. Clean, sweet acidity and syrupy mouthfeel join with jasmine, browned butter, caramelized sugars, and a toasted walnut aftertaste.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Process
Natural
Elevation
2000 masl
Region
Gedeo Zone, Yirgacheffe
About Smallholder producers of Ethiopia
As with most Ethiopian coffee, this Fara Sala lot is produced by heirloom varietals in smallholders’ “gardens” or wild-grown on the hills. Farmers near Aramo village in the highlands of the Gedeo zone bring their cherries to their local washing station in Aramo, home of the 2000+-member Aramo Cooperative. Here producers often combine their day’s harvest to make up special lots.
Hand-picked to meet Grade 1 quality standards, this particular coffee is not washed but dry-processed on sun-drenched raised beds. Every three hours the beans are turned to prevent over-fermentation and promote even drying. Approximately 15 days later, they are transported to Yirgacheffe town for the next stage of their journey to the cups of coffee lovers all over the world.
Gedeo Zone, Yirgacheffe, Ethiopia
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.”
