Coffee Description
This coffee launches with sugar cane, honey, and toasted marshmallow, but it doesn’t stop there. That magical combination is joined by caramelized vanilla, black cherry, and orange zest. Balanced, with molasses sweetness and velvety body joining medium citric acidity: a juicy and memorable cup of Joe.
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
1700 masl
Region
Huehuetenango
About Smallholders of Guatemala
What do you do when the coffee you’re growing is exceptional, but the amount that ripens per day is too small to create a lot of its own? You team up with neighbors who are in the same boat. That’s what Macario (community leader), Teresa and Venancio did, and the combination stellar cup.
These three growers are part of the 30+ member ASODIETT cooperative. Thanks to the recent installment of a small roaster, on-site cupping is now possible, and for some members, it is the first time they’ve ever cupped their own coffees. Besides the wonder of tasting the work of their hands, this interaction helps them understand how their production and processing methods affect their final cup quality, and how to target key characteristics customers are searching for in coffees.
Huehuetenango, Guatemala
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.”
