Eighteen years ago, Dan Bailey settled in northwest Florida and began developing his specialty coffee roasting operation, which he called Amavida, a conjunction of the Spanish words for love and life. Still the only specialty coffee roaster in the region, Amavida provides roasted beans to two cafes of its own, numerous other cafes, restaurants and hospitals.
Baily was recently profiled in the Panama City, Fla., News Herald, sharing details about the drink he clearly loves. “Think of coffee along the lines of wine,” he said. “You look at characteristics like acidity, body, aroma, complexity, depth. … If they’re taking really good care to grow it, roast it, brew it properly before it’s handed to you — then (adding anything to the blend’s) unique flavor is kind of like putting ketchup on a filet.”
Bailey knows of what he speaks, having grown up in coffee-producing Puerto Rico and Aruba. Amavida, in fact, is part of a cooperative (CoopCoffees.com) of 23 micro-roasters deals directly with coffee farmers throughout the world, ensuring they get a fair price in exchange for sustainable farming practices that yield high-quality and consistent beans.
“You get complete transparency, all the way down to shipping documents and what we paid for it,” Bailey told the paper. “Some people say, ‘I buy it direct and pay them a good price,’ well, how do you know? And what are they doing with the money? You don’t know. … Our goal is complete transparency.”
Amavida roaster Matt Wylbe took some time to share the roaster’s cupping process with reporters, explaining how micro-roasters can achieve more subtle results than their larger competitors.
The full story: News Herald