Coffee Description
This coffee presents ripe peaches and apricot candy notes along with delicate florals and raspberry. It’s sweet and smooth, with effervescent acidity and caramelized, soft body. As espresso, look for milk chocolate-covered blueberries with a hint of cardamom. Delicate and complex. Stellar.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Process
Washed
Elevation
1800–2000 masl
Region
Oromia
About Smallholder producers of Ethiopia
Farms near Worka Village, in the West Arsi zone, (Nansebo district, Oromia region) are not big—2-3 hectares— but even so, they tend to be slightly bigger than the usual .5-2 hectares in most of Ethiopia. Though still informal, coffee farming in this area is also more intentional than in other areas. Rather than hire transient or year-round workers, producers pick their own coffees with the help of family. This gives them greater control over quality, and washing stations typically pay a premium for exclusively ripe cherries.
1,200 smallholder producers sell their coffees to processor Girma Wondimu. Once purchased, the coffee is depulped, then run through a density sorter to allow unhealthy “floaters” to be skimmed off. The remaining beans are then allowed to “ferment” in water for 36-72 hours to remove mucilage (remnants of the fruit) still clinging to them. This particular lot leaves some mucilage intact, which after drying, lends it a beautiful fruit-forward cup content.
Oromia, 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.”
