A blast from the past. FAF who produces and processes the Bob-O-Link coffees was one of our first Brazilian relationships. Amazing folks and tasty coffee. We have not seen it for 5+ seasons though now due to some silly logistical reasons.
A friend of ours fell in love as well and grabbed a container this season, we couldn’t help sniping a couple bags.
Boy how time flies! We have a bunch of pictures from our trip to FAF but turns out the last time we carried it was on our old web environment. Well find them and get the pictures and such back up soon. FAF and the surrounding area is absolutely prime coffee growing. FAF itself is buried within primary and secondary forest, stewards of the area for sure and Bob-O-Link is produced from their neighbors and friends who adopt the same growing principals.
Tasting notes: A cool clean traditional Brazil coffee. Good for single origin drinking if you like a lower acidity thicker, more nutty cup profile, otherwise great for a blend base for those looking for more sustainable small farm Brazils. Best from a medium to dark roast. Medium roasts bring good body, strong nutty tones and low acidity. Its a slightly fuller bodied cup that fades a little more onto the chocolaty side as it cools. Dark roasts get fuller bodied and more semi-sweet chocolaty with the nuttiness heading more into the aftertaste. Light roasts can come off a bit dry and more peanut skin nutty, the cup blossoms as you push the roast a bit. A hint of soft fruit can be found with a little setup at the light/medium roast but would still consider this a non-fruity cup.
Roasting Notes: Easy to roast, a little higher chaff being a natural processed but a nice screen of coffee. Make sure to get a little past first crack if you light things on the lighter but we thought it best closer to 2nd crack; builds those richer nutty and semi-sweet chocolate notes. A longer setup smooth it out a bit, drinking in the first 48 hours can be decently edgier.
“The Bobolink Coffee comes from one of the highest coffee producing regions in Brazil. With altitudes ranging from 1000-1400 meters, this coffee is all family farmed. Instead of treating coffee as a homogenous product we believe in focusing on smaller lots and harvesting unique flavors. We are a network of farmers working together and exchanging information in order to innovate, evolve, and produce some of the most special coffees in the world. Our philosophy is to achieve the highest quality out of each bean while taking into account social and environmental responsibility.
The varieties used to produce this coffee are among the highest quality producing Arabica beans available: Yellow and Red Bourbon, Yellow and Red Catuai, and Red Mundo Novo. Our agricultural methods aim to produce in harmony with nature. This means both utilizing nature to create a healthy balance of shade and rich soil, and respecting the habitats of animals and keeping springs and waterways clean. The coffee is all handpicked selectively at the ripest stage of the fruit to ensure flavor, sweetness, and a clean cup! The coffee is then dried naturally, either in raised beds or on cement patios. Our advantage in being family farms is that we can and do watch over our coffee at all times.
Upon harvest and drying we take the beans through an extensive cupping process in order to eliminate any lots that don t meet quality standards. Because coffee is such a sensitive plant to sunlight, rain, and temperature and because we work with various small lots we cannot assure that the coffee will always taste the same but hopefully improve as we continue to evolve!
What you should find in a bobolink coffee is a clean and stable cup that has rich chocolate and a hint of nuts. At a lighter roast the complexity of the flavors are more vivid with a higher acidity and hints of citrus. As you roast the coffee darker, the sugars will caramelize creating a rich chocolate flavor. My suggestions for this coffee are to brew it as an espresso or as a drip. The stability and sweetness of this coffee makes for a rich taste that lingers smoothly in the aftertaste.
Our aim is to reach a relationship with our consumer and tell the story of how this coffee was produced. We are constantly working on ways to improve the quality of the cup and the quality of life!
Felipe Barretto Croce”