Coffee Description
As befits a special lot of a special variety from an historic area, this coffee is not just another cup of joe. It features a beautifully delicate flavor profile with blossoms upon blossoms of coffee flower, jasmine, wisteria, and rose infused with rich honey, orange candy, lemon, and sage.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
Wush Wush
Process
Washed
Region
Kaffa
About Smallholder producers of Ethiopia
There are times when history piles up so deeply that words seem somehow lame. Kaffa is one such place, and the Keffa people one such people. Dig beyond Kaldi, billed with discovering coffee here and introducing it to the world. Beyond centuries of coffee culture passed from generation to generation. Arrive at Wush Wush village, Tariku Alemu washing station, Chena district, where coffee smallholders bring their cherries and the legend of Kaffa lives on.
Wush Wush has lent its name to a local high quality, lower yielding variety of coffee similar in flavor to Geisha (also originated from the Kaffa zone). With boots-on-the-ground assistance from Portland, OR-based Catalyst Coffee Consulting, this particular lot combines screen sizes 13-17. With special prep involving cleaning and calibrating said screens along with other meticulous practices, coffee processor Tariku Alemu and the people of Keffa do themselves and their history proud.
Kaffa, 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.”
