Holiday Hours

caffe d'bolla Holiday Hours:

Christmas Eve: 8am – 6pm
Christmas Day: closed
Fri.-Sat. 12/26-27: 10am - 6pm

New Year's Eve: 8am – 6pm
New Year's Day: 10am – 6pm

Happy Holidays!

Holiday Gift Ideas

Holiday Season 2008.

Christmas is a great time for sharing and spreading love. So one of the best way is to share your love of exceptional coffee with those you love. Our Continuous Coffee Program is a bag of fresh roasted coffee, delivered right to their door, every other week!

We have programs running for three, six, and twelve months. Shipping is included in these fantastic programs. A perfect gift this Holiday Season!

For the ultimate brew, our Tokio Siphon brewer is the best way to bring out the dymamic and flavorful elements in your coffee!

Each siphon brewer comes with 1 bag of fresh roasted coffee so you are ready to begin your coffee journey.

Just want to dip your toes in the coffee pool? A bag of fresh roasted coffee or espresso is a great way to savor the holiday nights and gift-a-licious mornings.

And as a holiday special, free shipping up to two bags through Dec 18th!

Having tons of Holiday guest and you want to make that perfect espresso or cappucino? We have 5# bags of fresh roasted whole bean espresso so you can impress your friends and family with your awesome barista skills!

Are you a tea lover? We have a wonderful selection of full leaf teas to soothe in the new year.

Each tea comes in a beautiful ceramic jar designed for perfect tea storage. A beautiful and thoughtful gift.

caffe d'bolla wishes you a wonderful Holiday Season!

thanksgiving schedule

caffe d'bolla will be CLOSED from Wednesday 11/19 through Saturday 11/29.

We will OPEN on the Monday after Thanksgiving (December 1st.)

Happy Thanksgiving everyone!

New Fresh Roasted Coffees Available 11/06/08

El Salvador Orange Bourbon

Guatemala Oriente Dry Process

Colombia Huila Concurso San Pedro

Yemen Mokha Mattari

The Siphon Bar

John says...
We are just finishing our second week with the siphon bar at caffe d'bolla and the results are starting to come in.



The Siphon Bar has created a lot of new conversation about the coffee and the brewing method. I believe that this is the best way for extracting the dynamic varietal flavors out of the coffee.



Clean and dynamic
brewed above shimmering light
coffee perfection.

Caputo's "Heart of the Forest"

caffe d'bolla is proud to announce an exclusive espresso blend for Tony Caputo's Market and Deli.

Heart of the Forest begins with a combination of two distinctive coffees from the Brazilian Highlands in Minas Gerais, with touches of Ethiopian Harrar and a Euro-Prep Estate Guatemala to add sweet highlights. The lush green hills, mountains, and forests contain the wild, beautiful, and sometimes unpredictable flavors that make this "Heart of the Forest.

In the cup you will find deep brooding cocoa, hints of tangy plum, berries, and citrus. The finish is clean and persistent. This is a Caputo's Market exclusive.

siphon bar

The siphon bar area is almost finished!

caffe d'bolla will be closed for remodel on Tuesday, October 14th.

We will OPEN on Wednesday.

Thanks you.

west wall seating

The new seating area against the west wall is finished. Yay!

bench in progress

Screen Door Espresso.... Coming Soon.

A recent sample of our "in progress" espresso was sent to Chris Tacy, famed ex-barista and tech marketing consultant, and received good praise... but also some welcomed critique that will speed my completion of this blend.



As our formulation to preserve the aromatics in this espresso continues,

it will be available in the coming weeks.

What's Behind the Door?

A coffee mystery is lurking behind the door.



What could it be?

Thoughts on Roast Profiling

John Says...

I've been working with some new roast profiles this past week. There are three camps on this issue:

The first is that the progression of roast via the roast curve makes a difference with respect to each bean. The second is that there is an optimum roast curve based on the chemical processes happening within the bean, and it is the knowledge of when to drop your beans that matters. The third camp would say that there is a generally acceptable "Point A" and a generally acceptable "Point B", and if you go from A to B quickly, and then it's a matter of leveling off and progressing the roast from there... it really didn't matter HOW you got from A to B, as long as you didn't stall the roast... in the cup, wouldn't matter. And you can be sure there are countless variations of all three.

The simple question is: Does profiling matter?

I would place myself somewhere amongst the first and second camps. I think that as a practical solution, there may be an optimum profile for various types of beans, and while there may be a perfect profile for every bean, I have neither the time nor the beans to waste to find out. I think that there is a profile for most SHB (strictly hard beans), and as Willem Boot proposed, a profile for the larger beans, such as the Margogype, and/or the more delicate beans such as the Gesha. Because of their size and density, I believe there is a profile that is best suited for peaberry, although I haven't found one I am 100% satisfied with. And it may be there needs to be a more
gentle progression the latter stages of the roast because any endothermic heat built up has a greater influence inside such a small bean. ... I'm still working on that.

I've spent a fair amount of time profiling in previous years, and my roaster has the ability to take profiling to an insane level, and from my hands-on experience, I will say that the degree to which profiling matters is directly correlated to the complexity, or quality, of the beans. If I get a generic Brazil Cerrado and tweak the profiles, there isn't much noticeable change in the cup. However, if I roast a Brazil Cachoeira Estate, a Brazil Daterra Santa Columba, or especially the Brazil Fazenda Esperanca, the more flavor nuances there are, the more critical the roast progression is into highlighting the "middle" complexities of these coffees.

Internally, there is a slight difference in the nature of the bean, because I can see it when I grind. For example, do you increase by 30 degrees a minute, 40 degrees a minute, or something greater? Is it a straight progression to first crack? Is it a graduated progression? Or does it progress faster as time goes on? I am finding that a gradual progression after reaching first crack seems to produces a little more
sweetness and distinctive flavors, while another curve may produce an amalgamation of those flavors, but they may not be as precise. Sort of the difference between what many find in espresso from a Robur vs. a Super Jolly.

Suffice to say, profiling is interesting, and I think that we are just scratching the surface. There are some theories that are complete b.s., and others that I've found out to be true, but what I am certain of is that the more the bean has to offer, the more profiling matters.

At least that's what I think.

50000!

Yiching says--



For the past few days I had been waiting for our sealer counter to hit 50,000... and of course I totally missed it when it happened.

But I was really excited to see that it had passed 50,000, which meant we had made more than 50,000 iced drinks so far at the caffe.

New coffee online

New Coffees available online at caffe d'bolla!

*Costa Rica El Puente "Caturra Miel"
* Panama Golden Peaberry
* Guatemala Finca San Jose
* Sumatra "Blue Batak" Tabarita Peaberry
* Ethiopia Koratie DP Organic
*Columbia Antioquia - Jardin Cerulean Warbler

Online orders are Fresh Roasted and shipped within 24 hours!

July 24th

caffe d'bolla will be CLOSED on Thursday, July 24th.

We will OPEN and resume our regular business hours on Friday.

Thank you!

need beans?

John says...

For the week of July 21st, I have a new rendition of the Mountain Mambo Espresso.
We're also down to the last bit of Harrar until the new crop comes in. Hurry! It will go fast.



Currently at the caffe:

*Mountain Mambo espresso
*Ethiopian Harrar
*Panama Carmen Estate
*Papua New Guinea: Kimel Plantation
*Colombia Choco Carmen del Atrato
*Kenya AA – Nyeri Kiamaina
*Nicaragua Limoncillo Java Longberry

I'm particularly enjoying the Colombia Choco Carmen del Atrato this week. I highly recommend it.

exceptional coffee, exceptionally fresh. Only at caffe d'bolla!

new A/C

Yiching says --

After a couple weeks of no-A/C craziness, we are finally getting a new A/C in today!


Sitting next to the building, waiting to be installed.


I think the guys are really excited about working on the giant beast.


A crane has to be hired to lift the new A/C onto the top of the building.

The crane just got here, and the guys are loading the new A/C unit. If I do figure out a way to take more pictures of the progress without interfering with the guys' work I'll do so. Otherwise I'll just sit here in the kitchen and wait for the A/C to kick on!

need beans?

John says...

For the week of July 14th...

In addition to the award winning Brazil Fazenda Esperanca, we have a newly formulated batch of Mountain Mambo Espresso. For Those who brew with a moka pot, this is a winning choice.


Currently at the caffe:

*Papua New Guinea - Kimel Plantation Peaberry
* Flores Bajawa
* Brazil Fazenda Esperanca
* Nicaragua Limoncillo Java Longberry
* Kenya AA - Nyeri Kiamaina
* Colombia Choco Carmen del Atrato
* Killer B espresso
* Mountain Mambo Espresso

exceptional coffee, exceptionally fresh. Only at caffe d'bolla!

I recommend...

John Says...

I highly recommend the Brazil Fazenda Esperanca. I have cupped this coffee both as a siphon brewed coffee and using a press, and it is a truly remarkable coffee worthy of it's first place finish in the 2006 Brazil Cup of Excellence, where it received a score of 94.43.



As a siphon coffee, there is an amazing clarity of citrus and honey sweetness. As the cup cools the citrus notes become more defined into snippets of tangerine, orange blossoms, and a lingering finish will tempt your palate for a second and third cup.

As a press coffee, there is a great depth of flavor. There amazing clarity subsides just a bit and is replaced by an intertwined complexity of flavor and depth. The caramel notes surround and support the citrus flavors with hints of spice. While the finish is not as long and citrus sweet and the siphon brewed, the satisfying flavor is one that will dance on your tastebuds.

This coffee has placed in the top six finalists since its inclusion in the Cup of Excellence competition.

Phenomenal.

need beans?

John says...

This week we have the multiple award winning Brazil Fazenda Esperanca, the 2007 first place winner of Brazil's Cup of Excellence. I've just had a few cups of this coffee, and as a Brazil it's very intriguing. Citrus, caramel, sweet floral nuances. A remarkable coffee.


Currently at the caffe:

* Killer B espresso
* Mountain Mambo Espresso
* Brazil Fazenda Esperanca
* Nicaragua Limoncillo Java Longberry
* El Salvador - Juan Francisco
* Kenya AA - Nyeri Kiamaina
* Rwanda Kinunu 100% Bourbon
* Colombia Choco Carmen del Atrato


exceptional coffee, exceptionally fresh. Only at caffe d'bolla!

Happy 4th of July!

caffe d'bolla will be CLOSED Friday 7/4 and Saturday 7/5 for Independence Day.

We will OPEN for our regular business hours Monday.

Happy 4th of July!

Evaluating Espresso: Timing vs. Flow

John says...

Most of us are familiar with the "Golden Rule" when making espresso -- 3/4 to 1 ounce of espresso in 25-30 seconds, or roughly double that volume for a double shot. When pulling a shot of espresso, how concerned should you be with the timing? How concerned should you be with the flow?

Obviously a combination of both must factor into play, but without going into the myriad permutations you can have of this or that, you come down to the main questions..

Too fast or too slow, which is worse?

There is always an ideal range you want to fall in, but between the two, you would rather have a thirty-five second or greater pour than a sub twenty second pour.

This is because espresso, in layman's terms, is about extracting the optimum amount of flavorful oils from the grounds. But how do we determine if this has happened?

I use timing as a 'rule of thumb' guide and then primarily watch flow and inspect the portafilter to see if it is clean. If the portafilter is clean, and the timing fell in the optimal range, we can assume that the oils were extracted perfectly, and made it into the demitasse. If there are dark oil stains on the inside of the portafilter, this is usually an indication of overextraction... or poor distribution, but that's a topic for another time.

If we underextract, as many places do, and get that eleven second pour, there are virtually no flavorful oils being extracted, and unflavorful piss-like espresso will usually be the result. I can opt for intense at times, but unflavorful, weak espresso is a far worse crime.




How important is the flow?

Flow is important because it gives one a good indication of the color and density of the crema. While the existence of crema is not the end all be all of espresso, it is most certainly one of the most important factors. Crema is important because of all of the body, texture, flavor, and aroma it gives to the espresso.

It's never a simple process, but evaluating espresso by taste is the ultimate way to judge, so whether there are dark oil stains in the portafilter or it was a thirty-eight second pour, we have to use our palate as the ultimate judge. Of course, in my opinion, a great tasting espresso with indicators that it is somehow flawed can only mean there is more improvement ahead.

While this is not intended to be anywhere near a deep exploration of the subject, I hope it will at least get your brain churning.

Rapid Brewing with the Finca El Injerto

John says...

Today I tested a fresh (roasted 10p last night) batch of Guatemala Finca El injerto on the siphon.

Grind 3 notches from 'espresso' on Mazzer Mini.
Brew time 20 seconds.
Rapid stir.

The taste? sweet nut, floral, light caramel and a bit of cocoa.

Wow.

need beans?

John says...

This week we've cut down on the roasting slightly due to our HVAC being out.
We will resume our regular roasting schedule early next week.

However, we still have plenty of tasty coffee for you to have.
I particularly enjoy the Mountain Mambo Espresso and the Rwanda Kinunu.


Currently at the caffe:

* El Salvador - Juan Francisco
* Kenya AA - Nyeri Kiamaina
* Rwanda Kinunu 100% Bourbon
* Colombia Choco Carmen del Atrato
* Flores Bajawa
* Killer B espresso
* Mountain Mambo Espresso

exceptional coffee, exceptionally fresh. Only at caffe d'bolla!

Mountain Mambo Espresso

John says...

While the main components of this blend remain the same, I often alter percentages and experiment with different pre and post blending methods as well as different roast levels. This way, I can discover flavors I may have missed or lost with some other combination.

This current batch as espresso is peach, mango, light bittersweet almond and hints of honey and chocolate. In cappuccino, it tastes like a peach/apricot creamsicle up front with the almond taking on a lighter, but sweeter role. Not recommended for drinks above 12 ounces.

This espresso is not for the choco choco dark caramel and wood crowd.
But for those looking for a bright, lively, multi-dimensional espresso--this is it.

need beans?

John says...

Tasty coffee this week.


Currently at the caffe:

* Kenya AA - Nyeri Kiamaina
* Honduras San Marcos COCOSAM
* Rwanda Kinunu 100% Bourbon
* Colombia Choco Carmen del Atrato
* Panama Carmen Estate
* Flores Bajawa
* Killer B espresso
* Mountain Mambo Espresso

exceptional coffee, exceptionally fresh. Only at caffe d'bolla!

Kenya AA - Nyeri Kiamaina Tasting Notes

John Says...

Today I tested a batch of the new Kenya AA Nyeri Kiamaina.

This batch was roasted to a City Roast at 9:00 AM this morning.
Testing was done at 6:00 PM.

I brewed several batches in the Siphon brewer, and even on day one, the flavors are coming through. Peach and maybe a hint of floral apricot in the aroma. Peach and lemon up front, with the peach dominating as the cup cools. A sweet and balanced finish of peach and honey.

I found this coffee to be exceptionally clean, even by my radical standards. It's truly a magnificent coffee and creates a cup you will long remember.

Pursuing Perfection with Panama: Siphon Techniques

John says...

Today I am testing the Panama Carmen Estate
This coffee was roasted 9 days ago at a City roast.


Test 1:
Grind at 4 notches above espresso grind on Mazzer Mini.
9 grams coffee, 5 ounces water.
Coffee in. Water Boil and up. Stir to saturate grounds and distribute heat evenly.
Brew 40 seconds.
Heat off.
Stir Rapidly.
Cool and drink.

Test 2:
Grind at 2 notches above espresso grind on Mazzer Mini.
9 grams coffee, 5 ounces water.
Coffee in. Water Boil and up. Stir to saturate grounds and distribute heat evenly.
Brew 40 seconds.
Heat off.
Stir Rapidly.
Cool and drink.

Results.

This coffee being roasted a hair lighter, my suspicions were found to be true.

Test 1 was a balanced peach/vanilla with very subtle, yet sweet citrus notes.
As the cup progressed the citrus became more defined, but surrounded by an essence of vanilla.

Test 2 had more separation up front in the cup. Strong Peach notes with a bright citrus aftertaste. As the cup cooled, the vanilla came out and began to mingle with the peach.

The finish in Test 1 was sweet light citrus.
The finish in Test 2 was a bright citrus with the slightest hint of vanilla.

What does this tell me?

It's obvious that even with a small adjustment, there is a direct correlation between roast level and grind. And it is the balancing of the sweet, citrus, and more rounded, or even spice notes that are where the technique comes into play.

Tomorrow I will use the same method on the Papua New Guinea Peaberry, which has a lot of spice and tea notes.

more to come...

Revisiting Rwanda: Siphon Techniques

John says...

Today I am testing the Rwanda Kinunu.
This coffee was roasted 6 days ago at a City+ roast.


Test 1:
Grind at 4 notches above espresso grind on Mazzer Mini.
9 grams coffee, 5 ounces water.
Coffee in. Water Boil and up. Stir to saturate grounds and distribute heat evenly.
Brew 40 seconds.
Heat off.
Stir Rapidly.
Cool and drink.

Test 2:
Grind at 2 notches above espresso grind on Mazzer Mini.
9 grams coffee, 5 ounces water.
Coffee in. Water Boil and up. Stir to saturate grounds and distribute heat evenly.
Brew 40 seconds.
Heat off.
Stir Rapidly.
Cool and drink.

Results.

Both the aromatics and coffee on Test 1 were slightly sweeter. A little more fruit and citrus note.

In the middle of the cup, Test 2 tasted more complex. It was a collection of flavors coming together vs. a layered effect of lighter and brighter vs. wood and nut/spice.

The finish in Test 1 was superior.

Preliminary Conclusion:
Do same test on Panama Carmen Estate and see if the results are similar, or is the method entirely coffee dependant?

Stay tuned...

Espresso: IN YOUR FACE

John says...

As I mentioned in a previous post, I've been experimenting with some radical blends.
I have finished the degassing on a blend of eighty percent Kenya Ruiru Peaberry and tw Guatemala Finca El Injerto SHB. I roasted the Kenya at two different roast levels. 25 percent was roasted at a very light city roast, and the rest of the Kenyan and the Guatemala were roasted at a City + roast... just between first and second crack.

Pulled as a ristretto, 16.5 g @ 198 degrees, BRIGHT orange citrus, almond, hint of dark chocolate in the finish.

In cappuccino, lightly sweet orange and almond.

Aches and Pains of Customer Coffee Transition

John says...

Most coffee and espresso served is the United States is bitter, stale, over-roasted, unflavorful dreck. In order to make this bitter, unflavorful swill palatable, you need to add sugar to it, but this presents a problem for the growing number of quality oriented shops.

Adding sugar to the latte, or God forbid a cappuccino or macchiatto upsets the flavor balance of the espresso and the drink. Each roaster logs many hours of sourcing the proper beans, blending, roasting and tasting in order to create an espresso that works wonderfully alone, with milk, or both. Tweaking the roast to pull out the proper amount of sweetness, or wonderfully flavored acidity, which becomes smooth and sweet in milk... these all become corrupted, and honestly become over-sweetened if marred with sugar. And this all goes back to the habitual pour and stir, as a defense mechanism of the bitter brew consumed at most caffe.

Taste, drink, enjoy the subtleties of flavor that dance across your tongue and linger quizzically in your mouth. Do not treat such fine brew as the commoner's beverage. Rejoice at the coffee splendor you are about to partake.

Honestly, it is an offense to everyone in the chain. So for the thousands of coffee shops that serve horrendous bitter swill or under-extracted, over-roasted, old and stale espresso; please tell your customers, "it isn't this bad everywhere."

Come. Taste. Enjoy.

need beans ?

Currently at the caffe:

* Panama Carmen Estate
* El Salvador Juan Francisco
* Papaua New Guinea Kimel Plantation Peaberry
* Killer B espresso
* Mountain Mambo Espresso
* Kenya AA Peaberry Lot 416
* Brazil Daterra Santa Columba
* Colombia Choco Carmen del Atrato

exceptional coffee, exceptionally fresh. Only at caffe d'bolla!

Panama

John says...

I roasted a new batch of Panama Carmen Estate to a light City roast.
Floral, tangerine/peach and vanilla as it cools.

Experimenting with a radical espresso blend of Panama Carmen Estate and an excellent Kenyan from the Nyeri district.
So far the results are promising.

Three New Coffees!

Three new coffees in!

Brazil Fazenda Esperanca:
This wonderful coffee was #1 at Brazil's Cup of Excellence in 2007. It has previously placed 2nd, 3rd, 4th, and 6th. This Yellow Bourbon, grown at 1500 meters, is a rare gem in Brazilian coffee. Sweet floral and caramel aroma, tangerine and honey in the cup.

Kenya AA Nyeri - Kiamaina:
A fantastic coffee from the Nyeri district in Kenya. Crystalline clear flavors permeate this wondrous brew. Peach nectar throughout the cup with hints of warm honey, lemon and spice in the finish.

Nicaragua Limoncillo Java Longberry:
This coffee, from the Limoncillo Estate, is 100% Java, yet it is a Longberry.
Sweet smokey nut flavors with soft hints of lemon cookies in the cup.

need beans?

Currently at the caffe:

* Panama Carmen Estate
* Killer B espresso
* de Misterio espresso
* Kenya AA Peaberry Lot 416
* Brazil Daterra Santa Columba
* Colombia Choco Carmen del Atrato


exceptional coffee, exceptionally fresh. Only at caffe d'bolla!

Punch Cards

Punch cards will be ending on May 31st.
As of May 31st, we will no longer be giving out new punch cards.
We will honor completed punch cards until the end of June.




At caffe d'bolla we continue to learn about the science and craft of roasting, as well as the sourcing of exceptional Single Origin coffees and farm-direct teas.



We do this so we can provide a quality experience that only a handful of caffe in North America can meet. It is by continually improving our craft that everyone is rewarded.

pannacotta

The newest gelato flavor at the caffe is Pannacotta. It's oh so delicious!



In case you're wondering, Pannacotta means "baked cream." Enough said.

memorial day

caffe d'bolla will be CLOSED this Memorial Day. We will OPEN and resume our regular business hours on Tuesday.

delicious new flavors

We've been testing and serving new gelato flavors at the caffe. The newest ones this week are Quarcream (fresh Italian sweet cheese), Protociocc (yummy Italian chocolate), and Roasted Almond. They are so delicious. You've gotta try some soon!

need beans?

Currently at the caffe:

* Honduras COCOSAM Co-op
* Rwanda Kinunu 100% Bourbon
* Killer B espresso
* de Misterio espresso
* Kenya AA Peaberry Lot 416
* El Salvador San Emilio Estate
* Kenya Ruiru Peaberry
* Flores Bajawa

exceptional coffee, exceptionally fresh. Only at caffe d'bolla!

Java Buzz. - Salt Lake Magazine

A short to the point write up of our siphon coffee offering from Salt Lake Magazine.
Java buzz.

need beans?

We put up cool shelves and are working on filling them with amazing single origin coffees and espresso. Come check them out!


Currently at the caffe:

*Killer B espresso
*Brazil Cachoeira Estate
*Papua New Guinea Kimel Plantation Peaberry
*Flores Bajawa
*Ethiopia Harrar

Exceptional coffee. Exceptionally Fresh. Only at caffe d'bolla!

secret doors

We finally got the secret doors in. "What's behind the doors?" you may ask. Nothing, really.

8 oz. Killer B espresso - Online

We've been selling out of the Killer B espresso, so in order for more people to easily enjoy it, we are now offering 8 oz. bags for online purchase!

SHOP caffe d'bolla -- Online Store

Our online store is up and running!

There may be a few minor bugs here and there. Please be patient as we continue to update more products and merchandise. The coffee and tea selections may change often depending on current stock, and what crop is coming in.

As of now all payments are secure through PayPal, and Credit Card processing will be added in the very near future.

*Real* Online store coming soon!

While we have had a lot of requests for coffee, which spawned the necessity of an online store, it's been a longer than expected challenge. The Ebay store was a temporary (thankfully) fix, and I'll soon have something that's easy and reliable with all of our offerings.

Thanks for your patience.

Roaster's Choice 032208El Salvador San Emilio Estate

This 100% natural processed Bourbon hails from the Northernmost area of El Salvador. It is a SHB (strictly hard bean) and it's density translates to the cup. Whether roasted to City+ or a Full City Roast, this coffee is sweetness in the cup.



A naturally syrupy body with nut and balanced fruit tones layered within a mild bittersweet chocolate. Darker roasts accentuate the bittersweet chocolate tones, while a lighter roast will present a greater balance between bright and bittersweet.

Roaster's Choice 031108 Ethiopia Sidamo DP Special Process

This coffee, from the Fero Cooperative, begins by picking only the ripe, red, cherries. It is quickly screen-dried on raised beds and carefully hand sorted.


In the cup it's full of intense fruit, rich aromatic spices, and a bittersweet note throughout the ever changing cup. The flavors may vary from cup to cup, but the joy and complexity of this Sidamo is worth the adventure.

Coffee in E Flat!

As many of you already know, Peter Rosen with KUTV came and interviewed us about the Mountain Regional Barista Competition. Here's the story:



No, we didn't win, but we did learn a lot about the La Marzocco GB5 and the effect of the altitude on the beans. We'll be at next year's competition for sure!

Congratulations to our champion Jon Lewis! He totally deserved it!

Killer B espresso

Caffe d'bolla introduces a new espresso.

Three distinctly different Brazilian coffee roasted at three different levels.
Complex chocolate, nut, and spice, with a hint of cherry in the cup.

Wonderful in cappuccino.

Roaster's Choice 030208Papua New Guinea Peaberry Kimel Plantation

This is a mid-harvest lot from the Kimel Plantation, one of only two available peaberry lots. Unlike the Organic farms, the plantations contain their own milling stations and are able to better control the cup quality which brings out a remarkable flavor and vibrancy not available in the PNG Organic offerings.




The cup is initially a rounded honey sweetness with malted chocolate and a zesty orange finish. As the cup cools the complexity begins to reveal itself in an array of flavorful spice - cinnamon, sassafras, and sandalwood with black tea aspects lingering in the finish of a slow and satisfying cup.

MRBC

caffe d'bolla will be CLOSED from Thursday, 2/28 through Monday 3/3 to participate in the Mountain Regional Barista Competition. We will OPEN Tuesday 3/4.

Thanks for your support!

Roaster's Choice 021808 Panama Carmen Estate Reserve

This offering of the Award Winning Panama Carmen Estate is harvested by hand from a reserved lot on only those coffee trees growing from 1750 to 1900 meters and higher. The high elevation contributes to the sweetness in the cup.


1st place in the Rainforest Alliance cupping competition in 2005, 3rd place in the Best of Panama competition in 2003, 2004, and 2006, 2nd place in 2005, and 4th in 2007.

Peach, apple, lemon, cherry and a sweet nutty body and bright crystalline aftertaste make this a coffee worth savoring.

Roaster's Choice 020308Guatemala Finca El Injerto

The El Injerto farm in the Huehuetenango region is known for its quality and consistency. El Injerto took 1st place in the 2006 Cup of Excellence, 3rd in 2002, and 6th Place in 2007.


This selection has a deep rounded body possessing aromatic bursts of spice nestled in a complex array of semi-sweet chocolate, caramel and fruit. A truly wonderful coffee.

Roaster's Choice 012508 Colombia Choco El Carmen del Atrato

This micro-lot is from the "state" (department) of Choco in Colombia. Choco is next to the coffee-producing department of Antioquia, in the northern most section, sharing a border with Panama. It also lies on the far eastern boundry where the famed El Carmen lies.





This is an elegant and well-rounded coffee. In the cup it is reminiscent of a Kenyan with traces of layered fruit and black currant, but without the brightness associated with the East African coffees. A clean honey-like sweetness in the finish gives the cup a clean and pleasant reminder of the complexity that can be found in an exceptional micro-lot.

Door and Windows!

We've had our big glass door and windows installed on the new roasting room, and we're loving it!

thank you!

Maranda from No More Homeless Pets in Utah came to the caffe and picked up the donations and gifts for the homeless pets today. She was really excited and happy to see how generous our friends had been. We collected a lot of food, blankets, toys, and treats for the animals this holiday season. We were also able to get some cash donations that all went to help spay and neuter the shelter animals as well. Thank you!


These are just some of the gifts you brought!

Roaster's Choice 011608 Papua New Guinea Kimel Plantation Peaberry

This is a mid-harvest lot from the Kimel Plantation, one of only two available peaberry lots. Unlike the Organic farms, the plantations contain their own milling stations and are able to better control the cup quality which brings out a remarkable flavor and vibrancy not available in the PNG Organic offerings.




The cup is initially a rounded honey sweetness with malted chocolate and a zesty orange finish. As the cup cools the complexity begins to reveal itself in an array of flavorful spice - cinnamon, sassafras, and sandalwood with black tea aspects lingering in the finish of a slow and satisfying cup.

Roaster's Choice 011008 Honduras San Marcos COCOSAM Coop

This lot is produced by a co-op called COCOSAM (Cooperativa Cafetelera Sanmarquena) from the southwestern corner of Honduras.




In the cup is a smooth, silky almond flavor with a hint of red apple brightness intertwined with the soft flavors of a traditional Central American cup. A semi-sweet cocoa rounds out the cup giving it a satisfying finish.