Fabian Acevedo

Fabian actually wanted to become a life- long mechanic and even joined the military to work as a mechanic in an auto shop. With the money he earned as a mechanic, Fabian paid for cupping classes at SENA. It was at these classes that Fabian realized coffee would be his true passion instead of working on cars. His first role in the industry was a lab assistant for a QC department where he learned how to roast and cup coffees. After some time, he was elected the head of QC at the co-op and spent his spare time tending to his father’s farm.

Coffee grower
Fabian Acevedo
Notes in cup
Guava Peel, Agave, Blueberry
Colombia, Huila, Pitalito
Locked flat shipping rate of $6.99 (USA territory).
The process
With a focus on QC, Fabian’s father focuses on the harvest of the coffees and Fabian focuses on running QC tests on all of their coffees using a sample roaster and hot water tower.

La Argentina is believed to have some of the best coffees in production due to the nutrients in the volcanic soil, but the region struggles to bring coffee to market since their closest major town, Pitalito, is too far for some producers. In addition to ideal climate, Fabian also plans to construct a cupping table on the property and provide a deeper level of QC for all coffees. This Caturra is one of the first coffees that the Acevedo family spent time perfecting and have since transitioned to a Gesha, Java, Pink Bourbon, and an experimental varietal called CENICAFE-1.

This caturra is rested for 24 hours post harvest and then depulped before being fermented for 36 hours. The coffee is then dried for 15 days on raised dry beds on the roof of Fabian’s home for ideal air-flow and space preservation.


Contact us
Why do you exclusively offer Colombian coffees?

From the very beginning of The Boy & The Bear – Coffee Roastery, our mission has been to uphold a commitment to genuine and transparent coffee processes. We take pride in meticulously overseeing the journey from coffee crop to your cup to ensure we serve nothing short of the best. Our dedication extends beyond coffee; it's about sharing our rich Colombian culture with our community. At The Boy & The Bear, it's not just about the specialty Colombian coffees. It's an immersive experience that encapsulates Colombian culture, its vibrant people, spirited music, and everything that embodies the positivity and liveliness of our country. As our founder, Andres Piñeros, beautifully puts it: "The Boy & The Bear – Coffee Roastery is a magical surrealism of the Colombian coffee experience and the culture that surrounds it." We invite you to savor this enchanting journey with us.

When will my ordered coffee be delivered to my doorstep?

At The Boy & The Bear, we're committed to delivering your coffee promptly. Currently, we process and ship all orders Tuesdays, Wednesdays & Fridays ensuring a swift 2-3 day delivery service. Rest assured, your coffees will be freshly roasted just 1 to 4 days before they embark on their journey to your doorstep. We offer a flat-rate shipping fee of $6.99, making it convenient for you, no matter where you are in the US. Your coffee's journey to you is in safe hands!

Perfect brewing recipe for Filter coffee

At the Boy and the Bear, we pride ourselves on staying ahead of the industry and having a deeper understanding of coffee extraction.

Utilizing physics and data collected by ourselves and our colleagues, we have come to the conclusion that the ideal ratio for filter is 1 gram for every 17 grams (or milliliters) of water.

Our ideal beverage yield is:
10oz or 295 grams, to achieve this, we use 20 grams of coffee and 340 grams of water.

Since our coffees are a lighter development, we recommend using water in the 201° - 203°F. And remember, the better your water = the better the coffee.

For any further help or questions, email us or visit one of our cafes and ask one of our knowledgeable staff.

Happy sipping!

Perfect brewing recipe for espresso

While espresso can be a more involved extraction, a good starting point for all of our coffees is:

1:2; 1 gram of coffee for every 2 grams (or milliliters) of water.

In the cafes, we currently use 16 grams of coffee for 34 milliliters of extracted coffee at around 30 - 32 seconds in time with ideal water quality.

Since our coffees are a slightly lighter development than most, we recommend using water around 201 - 202°F.

To trouble shoot your espresso extraction, grind your coffee finer if the espresso is sour or coarser if it is bitter to taste. To increase sweetness, increase your yield. To increase body, reduce the yield.

For any further help or questions, email us or visit one of our cafes and ask one of our knowledgeable staff.

Happy sipping!

What is the ideal resting period for brewing our coffees?

When coffee is fresh out of the roasting process, the CO2 retention is at the highest point it could possibly be at. Within the first 4 - 7 days, coffee releases 90% CO2 and 10% nitrogen from the roasting process, making 7 - 14 days off roast the peak consumption time for filter coffee.

Espresso is slightly more forgiving and can still extract incredible flavors up until 6 weeks from the initial roast date.