Coffee Description
Cocoa swirls with notes of pecans, vanilla and caramel. Bright, sparkling acidity and velvety body lend structure to this complex, drinkable cup.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Medium
Roast Level according to Crema
Refers to the roast level in comparison with all the coffees on Crema.co.
Medium
Variety
Castillo
Process
Washed
Region
Carmo De Minas
About Multiple producers of Brazil
Every roaster needs a signature house/espresso blend, and Bold Bean has done themselves proud. SweetSpot is elegantly spicy, sweet and syrupy, with enough fruited complexity to keep things interesting. Their goal is to create a coffee that is both comfortable and thrilling, and they want coffee lovers to be thrilled with how SweetSpot comforts them. It’s a supremely sweet and viscous, easy-to-work-with coffee that lends excitement to a morning wake-up cup and anytime of the day thereafter.
The Brazilian component of SweetSpot gives it structure and body while contributing a deep and fruity 80%-cocoa notes along with pecans, vanilla and caramel. The rotating Latin American component adds a liveliness and enough citrus-toned brightness to sparkle with vitality and complexity.
Bold Bean sources the blend components with the goal of seasonal freshness while keeping the flavor profile consistent throughout the year. That way, every shot of SweetSpot yields consistently brilliant results. Holding its own as a straight espresso, in milk-based drinks, and stellar as brewed coffee, too, whatever the method, this blend should hit your coffee sweet spot.
Carmo De Minas, Brazil
Our coffee expert
Michael McIntyre
Licensed Q Grader, Green Coffee Importer, Cupping Judge, 15+ Years Experience
A Good Food award-winning roaster and licensed Q Grader, Michael McIntyre specializes in sourcing and quality control in green coffee and in roasting training and analysis. He spends months of the year in Ethiopia sourcing the next year's coffee offerings for importing company Catalyst Trade, which he co-founded. Back in Portland, he spends endless hours on the phone helping roasters find their coffee unicorns, consulting with clients on a wide range of coffee topics, and training coffee professionals in roasting, cupping, sourcing, and quality control. With fifteen years experience in the coffee industry, Michael is relentlessly romanced by coffee and the community it facilitates. Outside of coffee, he is a musician with a love for vintage amps and an addiction to trolling Craigslist ads for antique coffee gear.
had this to say:
A Good Food award-winning roaster and licensed Q Grader, Michael McIntyre specializes in sourcing and quality control in green coffee and in roasting training and analysis. He spends months of the year in Ethiopia sourcing the next year's coffee offerings for importing company Catalyst Trade, which he co-founded. Back in Portland, he spends endless hours on the phone helping roasters find their coffee unicorns, consulting with clients on a wide range of coffee topics, and training coffee professionals in roasting, cupping, sourcing, and quality control. With fifteen years experience in the coffee industry, Michael is relentlessly romanced by coffee and the community it facilitates. Outside of coffee, he is a musician with a love for vintage amps and an addiction to trolling Craigslist ads for antique coffee gear.
"caramel candy; pistachio; chocolate cake; pan dulce"
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.”
