Just roasted: Nicaragua Dipilito Finca El Recuerdo.
Finca El Recuerdo is a small family run farm located in a mountainous region of Nicaragua that borders Honduras. This farm sits at about 1400 masl amidst a dense canopy of trees. Processing is simple: Overnight fermentation, washing, and patio drying.
In the cup it's toasted almond with hints of praline sweetness and golden raisin highlights. Smooth baker's chocolate in the finish.
Wednesday, November 20, 2013
Thursday, November 14, 2013
Guatemala Huehuetenango Tono Sanchez
Our first batch of Guatemala Huehuetenango Tono Sanchez is roasted and ready!
Antonio "Tono" Sanchez's farm is located in the Chichimes region of Huehuetenango and sits at about 1500-1800 masl. He has been a buyer for about 40 years, and decided to purchase this farm with his brother's help. Although they process coffee for small farms in the area, this lot is only from coffee grown on the Sanchez farm.
In the cup it's apple and hints of cinnamon with a cocoa finish up front. As it cools, blackberry, juicy apple, and pear notes emerge. Wow!
Antonio "Tono" Sanchez's farm is located in the Chichimes region of Huehuetenango and sits at about 1500-1800 masl. He has been a buyer for about 40 years, and decided to purchase this farm with his brother's help. Although they process coffee for small farms in the area, this lot is only from coffee grown on the Sanchez farm.
In the cup it's apple and hints of cinnamon with a cocoa finish up front. As it cools, blackberry, juicy apple, and pear notes emerge. Wow!
Tuesday, October 22, 2013
Guatemala Huehuetenango Finca Regalito
Lots of Guatemala Single Origin coffees available both On Siphon and Whole Bean at caffe d'bolla right now. Fresh out of the roaster this morning: Guatemala Huehuetenango Finca Regalito.
Regalito, which means "little gift," is comprised of 2nd and 3rd generation coffee farmers and focuses on "Specialty Grade" coffee. It is located from 1300-1700 masl in a valley between two steep mountainsides which provides the perfect microclimate for coffee growing.
In the cup it's date and raisin notes with peach and nectarine highlights. Almond and caramel with hints of chocolate as it cools.
Regalito, which means "little gift," is comprised of 2nd and 3rd generation coffee farmers and focuses on "Specialty Grade" coffee. It is located from 1300-1700 masl in a valley between two steep mountainsides which provides the perfect microclimate for coffee growing.
In the cup it's date and raisin notes with peach and nectarine highlights. Almond and caramel with hints of chocolate as it cools.
Saturday, October 19, 2013
China Yunnan ManZhongTian
Whoa! Our first batch of Single Origin coffee from China - China Yunnan ManZhongTian - has just come out of the roaster!
This coffee come from a small farm in ManZhongTian, a province in Yunnan, China. The farm sits at 1300 masl along the ManLau River, which provides the natural sweetness in the cup. This is the first coffee we have found above Specialty Grade from China. This is a Wet Processed Organic crop, farmed and meticulously processed by local villagers on land donated by the Chinese government.
In the cup it's nut and light raisin sweetness with muted melon notes. Cinnamon and refined sugar highlights throughout.
This coffee come from a small farm in ManZhongTian, a province in Yunnan, China. The farm sits at 1300 masl along the ManLau River, which provides the natural sweetness in the cup. This is the first coffee we have found above Specialty Grade from China. This is a Wet Processed Organic crop, farmed and meticulously processed by local villagers on land donated by the Chinese government.
In the cup it's nut and light raisin sweetness with muted melon notes. Cinnamon and refined sugar highlights throughout.
Sulawesi Toaraco Seletan Peaberry
Another batch of Sulawesi Toaraco Seletan Peaberry has just been roasted and ready... in time for your weekend home-coffee-brewing!
This coffee is part of a relatively emerging processing method in Indonesia. Rather than using the wet-processed Giling Basa, this coffee is "dry hulled." This is closer to what you find in Central America or Africa, and it produces a similar cup. This coffee was harvested from about 1500 meters, where a sweeter, more Central American-ish profile can be captured.
In the cup it's apple, starfruit, and green grape with a caramel and honey sweetness. A wonderful surprise for an Indonesian coffee!
This coffee is part of a relatively emerging processing method in Indonesia. Rather than using the wet-processed Giling Basa, this coffee is "dry hulled." This is closer to what you find in Central America or Africa, and it produces a similar cup. This coffee was harvested from about 1500 meters, where a sweeter, more Central American-ish profile can be captured.
In the cup it's apple, starfruit, and green grape with a caramel and honey sweetness. A wonderful surprise for an Indonesian coffee!
Friday, October 18, 2013
Ethiopia Zonegediyo Kochere Yirga Cheffe
Roasted and Ready! Our first batch of Ethiopia Zonegediyo Kochere Yirga Cheffe of the season.
This is a stand-out wet-processed offering from the Southern zone, from within the Kochere region of Yirga Cheffe. This comes from the Alemu washing station and is a competition class coffee that works on many roast levels.
In the cup it's toffee, black tea, and a hint of lychee up front with a raw sugar sweetness. As it cools, it opens up to smooth Meyer lemon, pomelo, and floral honey sweetness. Exceptional!
This is a stand-out wet-processed offering from the Southern zone, from within the Kochere region of Yirga Cheffe. This comes from the Alemu washing station and is a competition class coffee that works on many roast levels.
In the cup it's toffee, black tea, and a hint of lychee up front with a raw sugar sweetness. As it cools, it opens up to smooth Meyer lemon, pomelo, and floral honey sweetness. Exceptional!
Thursday, October 17, 2013
Thursday, September 26, 2013
Brazil Carmo de Minas - Fazenda Kaquend
Roasted and Ready! Brazil Carmo de Minas - Fazenda Kaquend.
Fazenda Kaquend has a 200 year tradition of coffee production. This family owned farm has won too many awards to list, including #1 in Cup of Excellence. This lot is a pulp natural process from an area 1100 - 1400 masl.
In the cup it's buttered orange cookie notes with praline sweetness. Green tea, citrus, plum, and light caramel as it cools.
Get a bag today!
Fazenda Kaquend has a 200 year tradition of coffee production. This family owned farm has won too many awards to list, including #1 in Cup of Excellence. This lot is a pulp natural process from an area 1100 - 1400 masl.
In the cup it's buttered orange cookie notes with praline sweetness. Green tea, citrus, plum, and light caramel as it cools.
Get a bag today!
Wednesday, September 25, 2013
Ethiopia Grade 1 Aramo - DP
Ethiopia Grade 1 Aramo - DP just roasted!
This coffee comes from the highlands of Yirga Cheffe, from the village of Aramo. This is from many small farm lots within the village. This heirloom vairetal comes from one particular area at 1900-2100 masl and is naturally processed and sun-dried on raised African beds.
In the cup it's sweet floral ntes and buttered caramel, as it begins to cool, apricot, mango, nectarine, lychee, and strawberry fruit notes come alive in the cup. Exceptional.
Monday, September 23, 2013
Ethiopia Chelelektu Yirga Cheffe
A new batch of Ethiopia Chelelektu Yirga Cheffe just came out of the roaster!
This lot of heirloom varietals was produced by about 600 small holder farmers and prepared to grade one standards. It was processed at the Teklu Dembel washing station near the town of Che'elelektu in the Kochere Woreda of Yirga Cheffe.
In the cup it's apricot, tangerine, white peach and cherry notes with a honey-maple sweetness. Wow!
Pick up a bag today!
This lot of heirloom varietals was produced by about 600 small holder farmers and prepared to grade one standards. It was processed at the Teklu Dembel washing station near the town of Che'elelektu in the Kochere Woreda of Yirga Cheffe.
In the cup it's apricot, tangerine, white peach and cherry notes with a honey-maple sweetness. Wow!
Pick up a bag today!
Saturday, September 21, 2013
Guatemala Acatenango Finca El Carmen
Our first batch of Guatemala Acatenango Finca El Carmen has just been roasted and ready for you to pick up at the shop!
Finca El Carmen is located on the eastern side of Acatenango Volcano, at elevations as high as 1900 masl. The farm is owned and operated by Juan Jose Mejia who processes coffees on the estate using traditional fermentation and sun-drying methods.
In the cup it's delicate sugar sweetness with raisin, caramel and berry highlights.
Come get yours today!
Finca El Carmen is located on the eastern side of Acatenango Volcano, at elevations as high as 1900 masl. The farm is owned and operated by Juan Jose Mejia who processes coffees on the estate using traditional fermentation and sun-drying methods.
In the cup it's delicate sugar sweetness with raisin, caramel and berry highlights.
Come get yours today!
Thursday, September 12, 2013
Sulawesi Toaraco Seletan Peaberry
A delicious Single Origin Peaberry coffee from Sulawesi!
This coffee is part of a relatively emerging processing method in Indonesia. Rather than using the wet-processed Giling Basah, this coffee is "dry hulled." This is closer to what you find in Central America or Africa, and it produces a similar cup. This coffee was harvested from about 1500 meters, where a sweeter, more Central American-ish profile can be captured.
In the cup it's apple, starfruit, and green grape with caramel and honey sweetness. A wonderful surprise from an Indonesian coffee!
This coffee is part of a relatively emerging processing method in Indonesia. Rather than using the wet-processed Giling Basah, this coffee is "dry hulled." This is closer to what you find in Central America or Africa, and it produces a similar cup. This coffee was harvested from about 1500 meters, where a sweeter, more Central American-ish profile can be captured.
In the cup it's apple, starfruit, and green grape with caramel and honey sweetness. A wonderful surprise from an Indonesian coffee!
Wednesday, September 11, 2013
Nicaragua Acopio Suyatal
Roasted and Ready at caffe d'bolla today - Nicaragua Acopio Suyatal. It's the first batch of the season.
This is a small holder lot from Finca Acopio Suyatal, which is in Dipilto, a region that borders Honduras on the Northern side. This particular lot is made up of a few neighboring small-holder farms, who in total accounted for less than 30 bags last season. This lot is 100% Caturra.
In the cup it's pistacchio and cocoa with hints of orange peel. Lightly roasted almond in the finish.
Get yours today!
This is a small holder lot from Finca Acopio Suyatal, which is in Dipilto, a region that borders Honduras on the Northern side. This particular lot is made up of a few neighboring small-holder farms, who in total accounted for less than 30 bags last season. This lot is 100% Caturra.
In the cup it's pistacchio and cocoa with hints of orange peel. Lightly roasted almond in the finish.
Get yours today!
Saturday, September 07, 2013
Brazil Carmo de Minas - DP Peaberry
Been roasting coffee all morning! This Brazil Carmo de Minas is our first batch of the season, and it's delicious!
This is a Dry Processed lot from the mid-highlands of Carmo de Minas. It is comprised of Mundo Nova and Bourbon. The peaberry is a single rounded seed rather than two flat beans. The peaberry lots are separated before milling.
In the cup it's raw and malted sugars with genmaicha accents and hints of sesame and bittersweet chocolate in the finish.
Come grab a bag today!
This is a Dry Processed lot from the mid-highlands of Carmo de Minas. It is comprised of Mundo Nova and Bourbon. The peaberry is a single rounded seed rather than two flat beans. The peaberry lots are separated before milling.
In the cup it's raw and malted sugars with genmaicha accents and hints of sesame and bittersweet chocolate in the finish.
Come grab a bag today!
Wednesday, September 04, 2013
Bolivia Caranavi Uchumachi
Another batch of Bolivia Caranavi Uchumachi was roasted and ready! It is currently On Siphon and also available Whole Bean at caffe d'bolla!
Pedro Rodriguez and son, Pedro Pablo own and operate the processing station. They are known for their skill in sourcing excellent coffee. Cherry transportation to the mill is unique. Pedro and Pablo hire taxis to transport the coffee cherries from several small mountain towns directly to their mill. It's an ingenious operation.
In the cup it's honey, hazelnut and peach with snappy orange. Sweet malt and cocoa in the finish.
Pedro Rodriguez and son, Pedro Pablo own and operate the processing station. They are known for their skill in sourcing excellent coffee. Cherry transportation to the mill is unique. Pedro and Pablo hire taxis to transport the coffee cherries from several small mountain towns directly to their mill. It's an ingenious operation.
In the cup it's honey, hazelnut and peach with snappy orange. Sweet malt and cocoa in the finish.
Tuesday, August 27, 2013
Ethiopia Busa Bechane
Roasted and Ready! Ethiopia Busa Bechane is available Whole Bean and also On Siphon right now at caffe d'bolla.
This coffee is from Busa Bechane, a cooperative in the Western Ethiopia growing region of Jimma. Started in 2010, they have received high marks for commitments to farmer members. Their quality begins with environmental responsibility and business practices, and this focus translates to an excellent cup.
In the cup it's varied stone fruit notes - mango, apricot, and peach with a praline like sweetness. Grape acidity as it cools.
Come try it today!
This coffee is from Busa Bechane, a cooperative in the Western Ethiopia growing region of Jimma. Started in 2010, they have received high marks for commitments to farmer members. Their quality begins with environmental responsibility and business practices, and this focus translates to an excellent cup.
In the cup it's varied stone fruit notes - mango, apricot, and peach with a praline like sweetness. Grape acidity as it cools.
Come try it today!
Monday, August 26, 2013
Guatemala Finca Rosma
John just roasted and bagged the last batch of Guatemala Finca Rosma of the season! It's currently available Whole Bean, and also On Siphon here at caffe d'bolla.
Finca Rosma is a small farm in Huehuetenango. It is owned by the Rosales family and named after their grandmother, Rosmarie. The farm is at 1900 meters, and they use traditional fermentation and wet milling. This farm placed #2 in the 2010 Cup of Excellence and consistently produces an amazing coffee.
In the cup it's ripe cherry, blackberry, and grape with a black tea finish. Apple and nectarine as it cools.
Super delicious. While supplies last!
Finca Rosma is a small farm in Huehuetenango. It is owned by the Rosales family and named after their grandmother, Rosmarie. The farm is at 1900 meters, and they use traditional fermentation and wet milling. This farm placed #2 in the 2010 Cup of Excellence and consistently produces an amazing coffee.
In the cup it's ripe cherry, blackberry, and grape with a black tea finish. Apple and nectarine as it cools.
Super delicious. While supplies last!
Friday, August 23, 2013
This Weekend...
This weekend marks the 9th anniversary of caffe d'bolla! Thank you for all your love and support. We will keep working hard and making you yummy drinks!
Saturday, August 10, 2013
El Salvador Finca Matalapa - Bourbon
This season's El Salvador Finca Matalapa - Bourbon is back! We currently have a small batch that's roasted and ready, and we also have it On Siphon!
This is 100% Bourbon offering from Finca Matalapa. Finca Matalapa is a 4th generation family farm founded in the late 1800s by Fidelia Lima. The farm covers 14 acres of beautifully managed coffee shrubs with nearly 40 varieties of tress providing shade. Their passion and expertise shines through in the cup.
In the cup it's warm caramel and almond with apple, pear, and hints of citrus as it cools. Bittersweet cocoa background. Delicious!
This is 100% Bourbon offering from Finca Matalapa. Finca Matalapa is a 4th generation family farm founded in the late 1800s by Fidelia Lima. The farm covers 14 acres of beautifully managed coffee shrubs with nearly 40 varieties of tress providing shade. Their passion and expertise shines through in the cup.
In the cup it's warm caramel and almond with apple, pear, and hints of citrus as it cools. Bittersweet cocoa background. Delicious!
Thursday, August 01, 2013
Guatemala Antigua Finca Cabrejo
Lots of coffee-roasting at caffe d'bolla as always.
One of the Single Origin Coffees that just came out of the roaster is Guatemala Antigua Finca Cabrejo.
On the journey down from Antigua to Guatemala City, a brick wall with sign in gold lettering reading "Cabrejo" marks the entrance to the home of Agustin Fashen, and the road that leads to Finca Cabrejo. The farm ranges from about 1500-1900 masl, and consists mainly of Bourbon and Caturra. They use a wet processing method.
In the cup it's malt sweetness with hints of almond up front which opens up into an malic fruit sweetness - white nectarine, red apple, and pear as it cools.
Pick up a bag today!
Friday, July 26, 2013
Sumatra Lintong - Pak Joner
We have a new Sumatra On Siphon right now at caffe d'bolla! Sumatra Lintong - Pak Joner.
Li ntong Nihota is the town that become synonymous with the entire southern part of Lake Toba. This coffee is from a local coffee collector known as Joner. Farmers sell to collectors, so they are the ones who determine the quality of the coffee. Joner buys direct and specially prepares and sorts his coffees according to density. Remarkable!
In the cup it's cinnamon stick, molasses, and black tea with a malty sweetness. Hints of Dutch cocoa.
Come try it!
Li ntong Nihota is the town that become synonymous with the entire southern part of Lake Toba. This coffee is from a local coffee collector known as Joner. Farmers sell to collectors, so they are the ones who determine the quality of the coffee. Joner buys direct and specially prepares and sorts his coffees according to density. Remarkable!
In the cup it's cinnamon stick, molasses, and black tea with a malty sweetness. Hints of Dutch cocoa.
Come try it!
Thursday, July 25, 2013
Ethiopia Suke Quto
This season's Ethiopia Suke Quto is back! We currently have it available Whole Bean and On Siphon. It's delicious!
This coffee comes from Suke Quto, a producer group in the southern Guji zone of Shakiso. Coffee farming has been a core part of the Guji Oromo culture, and it shows in the results of this wet processed crop. The flavors are distinctly different from Yirga Cheffe, and Sidamo.
In the cup it's juicy peach and jasmine, with hints of melon and a caramelized sugar sweetness.
This coffee comes from Suke Quto, a producer group in the southern Guji zone of Shakiso. Coffee farming has been a core part of the Guji Oromo culture, and it shows in the results of this wet processed crop. The flavors are distinctly different from Yirga Cheffe, and Sidamo.
In the cup it's juicy peach and jasmine, with hints of melon and a caramelized sugar sweetness.
Wednesday, July 17, 2013
Tanzania AB Burka Estate
A new heater was installed on the roaster. Lots of coffee roasting going on at caffe d'bolla!
Fresh out of the roaster we have Tanzania AB Burka Estate.
Burka Estate is over 100 years old, and is located in West Tanzania. It is located at 1350 masl in an area that is ripe with volcanic ash. Burka Estate grows two different varietals of the Bourbon cultivar. A great find.
In the cup it's naval orange with a touch of blueberry, black tea in the finish. Ruby red grapefruit and zesty citrus emerge as it cools. Brulee sweetness.
Also available On Siphon this week!
Fresh out of the roaster we have Tanzania AB Burka Estate.
Burka Estate is over 100 years old, and is located in West Tanzania. It is located at 1350 masl in an area that is ripe with volcanic ash. Burka Estate grows two different varietals of the Bourbon cultivar. A great find.
In the cup it's naval orange with a touch of blueberry, black tea in the finish. Ruby red grapefruit and zesty citrus emerge as it cools. Brulee sweetness.
Also available On Siphon this week!
Wednesday, July 10, 2013
Brazil Fazenda Monte Verde - DP
Roasted and Ready! Brazil Fazenda Monte Verde - DP.
This is a special micro-lot that received first place as the best dry-processed lot in the Cocarive Cupping Competition. Fazenda Monte Verde is run by Jose Roberto Canato and his family. This lot is 100% Yellow Bourbon.
In the cup it's sweet blueberry, plum, and black cherry skin with raw sugar sweetness. Huckleberry tartness mid-cup and ripe cherry as it cools. A stand out coffee.
And right now we also have it On Siphon at the shop!
This is a special micro-lot that received first place as the best dry-processed lot in the Cocarive Cupping Competition. Fazenda Monte Verde is run by Jose Roberto Canato and his family. This lot is 100% Yellow Bourbon.
In the cup it's sweet blueberry, plum, and black cherry skin with raw sugar sweetness. Huckleberry tartness mid-cup and ripe cherry as it cools. A stand out coffee.
And right now we also have it On Siphon at the shop!
Tuesday, July 09, 2013
Brazil Sao Benedito
Brazil Sao Benedito is On Siphon and also available Whole Bean here at caffe d'bolla right now!
This coffee comes from the Carmo de Minas region and is a mix of cultivars, primarily Yellow Bourbon. It is grown at 1130 masl, and is processed using the Pulp Natural method. The slightly higher elevation than the other Cerrado coffees gives this a distinctive sweetness found in only a few surrounding farms.
In the cup it's toasted hazelnut and honey nougat with peach and pineapple highlights as it cools. Come try it today!
This coffee comes from the Carmo de Minas region and is a mix of cultivars, primarily Yellow Bourbon. It is grown at 1130 masl, and is processed using the Pulp Natural method. The slightly higher elevation than the other Cerrado coffees gives this a distinctive sweetness found in only a few surrounding farms.
In the cup it's toasted hazelnut and honey nougat with peach and pineapple highlights as it cools. Come try it today!
Monday, June 24, 2013
Ethiopia Illubabor - Camp Cooperative
Fresh out of the roaster, available Whole Bean and also On Siphon: Ethiopia Illubabor - Camp Cooperative.
Camp is in the Illubabor district of western Ethiopia. This lot is part of a continuing initiative our buyer has in Ethiopia to work direct at the coop level. The program coordinates agronomists, and business advisers which helps the cooperative manage their debt, re-invest in quality improvements at the mill, and verifies distribution of income to all members.
In the cup it's jammy peach and sweet floral notes with almond, cocoa, and cane sugar sweetness.
Camp is in the Illubabor district of western Ethiopia. This lot is part of a continuing initiative our buyer has in Ethiopia to work direct at the coop level. The program coordinates agronomists, and business advisers which helps the cooperative manage their debt, re-invest in quality improvements at the mill, and verifies distribution of income to all members.
In the cup it's jammy peach and sweet floral notes with almond, cocoa, and cane sugar sweetness.
Monday, June 17, 2013
Java Sunda Mayang
Fresh out of the roaster we have Java Sunda Mayang.
Mayang is the project name for coffee from the area of Ciwidey. This is part of the continuing ambitious project in Western Java - to build an outpost in the oldest coffee growing region in Java, work with the local farmers, and wet-process the coffee in tiny batches to high standards. This current lot was rigorously hand sorted with local labor from the community. It drove up the cost of coffee, but resulted in a better cup, and is the spirit of this project to improve coffee and community in the area!
This is distinctive in flavor from all over Java coffee. All Java coffee sold in the U.S. is from Eastern Java.
In the cup it's jammy stone fruit notes with hints of hazelnut and a caramel-butter sweetness. Tannic fruit tea notes as it cools. An exceptional coffee.
Mayang is the project name for coffee from the area of Ciwidey. This is part of the continuing ambitious project in Western Java - to build an outpost in the oldest coffee growing region in Java, work with the local farmers, and wet-process the coffee in tiny batches to high standards. This current lot was rigorously hand sorted with local labor from the community. It drove up the cost of coffee, but resulted in a better cup, and is the spirit of this project to improve coffee and community in the area!
This is distinctive in flavor from all over Java coffee. All Java coffee sold in the U.S. is from Eastern Java.
In the cup it's jammy stone fruit notes with hints of hazelnut and a caramel-butter sweetness. Tannic fruit tea notes as it cools. An exceptional coffee.
Thursday, June 13, 2013
Rwanda Kanzu Bourbon
John's been roasting coffee all day! One of the coffees that just got bagged and ready is Rwanda Kanzu Bourbon.
This 100% Bourbon comes from Kanzu - in the Southwestern portion of Lake Kivu. Coffee cherry is brought down to this station from hundreds of small farmers. Depulping is done by using disc depulpers, and then the beans are fermented for about 24 hours and washed in long channels. After soaking, the coffee is laid out to dry on raised beds, which facilitate airflow and ultimately allows for moisture to dissipate efficently.
In the cup it's plum, black currant and raisin with a red honey and hint of brown sugar sweetness. Bourbonified goodness!
This 100% Bourbon comes from Kanzu - in the Southwestern portion of Lake Kivu. Coffee cherry is brought down to this station from hundreds of small farmers. Depulping is done by using disc depulpers, and then the beans are fermented for about 24 hours and washed in long channels. After soaking, the coffee is laid out to dry on raised beds, which facilitate airflow and ultimately allows for moisture to dissipate efficently.
In the cup it's plum, black currant and raisin with a red honey and hint of brown sugar sweetness. Bourbonified goodness!
Wednesday, June 12, 2013
Guatemala Volcan de Fuego Guacatepeque
Roasted and Ready! Guatemala Volcan de Fuego Guacatepeque.
Guacatepeque is an ancient local name for the are this coffee comes from, a group of small coffee producers in the Alotenango area. The soil in the are is unique, and contains quite a lot of sand and ash from Fuego. Much of the area is forest preserve, which protects the water supply, as well as providing the much needed organic soil inputs. This lot was chosen through daily cuppings by our buyer, until they reached a specific flavor profile.
In the cup it's toasted hazelnut and orange notes with buttered toffee and caramelized sugar sweetness.
Guacatepeque is an ancient local name for the are this coffee comes from, a group of small coffee producers in the Alotenango area. The soil in the are is unique, and contains quite a lot of sand and ash from Fuego. Much of the area is forest preserve, which protects the water supply, as well as providing the much needed organic soil inputs. This lot was chosen through daily cuppings by our buyer, until they reached a specific flavor profile.
In the cup it's toasted hazelnut and orange notes with buttered toffee and caramelized sugar sweetness.
Monday, June 10, 2013
Burundi Kirimiro Teka
Three new siphon coffees are introduced at caffe d'bolla today! The first one is Burundi Kirimiro Teka, and it's also available Whole Bean right now.
Teka is situated at a dizzying 1938 meters, and is the highest elevation washing station in Burundi. Teka has access to very clean water due to their altitude and proximity to a forest preserve, which aids in their traditional Burundi style double fermented coffee processing. In a survey of all the cooperatives, Teka was ranked as one of the top 5 stations in Burundi based on Coop management, ecology and coffee quality.
In the cup it's creme caramel and black cherry with floral notes and apple acidity. Tremendous!
Teka is situated at a dizzying 1938 meters, and is the highest elevation washing station in Burundi. Teka has access to very clean water due to their altitude and proximity to a forest preserve, which aids in their traditional Burundi style double fermented coffee processing. In a survey of all the cooperatives, Teka was ranked as one of the top 5 stations in Burundi based on Coop management, ecology and coffee quality.
In the cup it's creme caramel and black cherry with floral notes and apple acidity. Tremendous!
Thursday, June 06, 2013
Sumatra Lake Toba - Samosir Island
Roasted and Ready! Sumatra lake Toba - Samosir Island.
This coffee is from a distinctly unique origin; the volcanic island in the middle of massive Lake Toba, adjacent to the Lintong highlands of Sumatra. Being located on the island of Sumatra, Samosir is the largest "island within an island" in the world. This is a microlot of coffee only from small producers on the island.
In the cup it's dense and syrupy melon notes with bittersweet chocolate and dark caramel and raw sugar background. Intense!
This coffee is from a distinctly unique origin; the volcanic island in the middle of massive Lake Toba, adjacent to the Lintong highlands of Sumatra. Being located on the island of Sumatra, Samosir is the largest "island within an island" in the world. This is a microlot of coffee only from small producers on the island.
In the cup it's dense and syrupy melon notes with bittersweet chocolate and dark caramel and raw sugar background. Intense!
Wednesday, May 29, 2013
Best of State
caffe d'bolla was recently presented the "Best of State" award for "exquisite coffee" and "excelling and surpassing all else". Thanks Best of State and all who support us.
Kenya Nyeri Gaturiri
Roasted and Bagged!
Gaturiri is a cooperative wet-processing mill, near the town of Karatina in the heart of Nyeri. It is part of the Barichu Farmers Cooperative Society. With this lot, our buyer didn't want to risk entering the Kenya auction for a great coffee like this, so it was bought direct, outside the auction format. It means he had to pay a premium to ensure the final cost was at or above what the auction price might be.
In the cup it's raisin, plum preservative, cinnamon, and hints of nutmeg. Plum pudding creaminess as it cools.
Gaturiri is a cooperative wet-processing mill, near the town of Karatina in the heart of Nyeri. It is part of the Barichu Farmers Cooperative Society. With this lot, our buyer didn't want to risk entering the Kenya auction for a great coffee like this, so it was bought direct, outside the auction format. It means he had to pay a premium to ensure the final cost was at or above what the auction price might be.
In the cup it's raisin, plum preservative, cinnamon, and hints of nutmeg. Plum pudding creaminess as it cools.
Wednesday, May 22, 2013
Guatemala Finca Candelaria - Lote Nueces
John has been roasting coffee all morning! Fresh out of the roaster just now: Guatemala Finca Candelaria - Lote Nueces.
Candelaria is at the base of the sweeping ascent to the peak of Volcan de Fuego, with coffee grown between 1220 and 1500 meter. This was an old farm that was revitalized by Luis Pedro Zelaya Sr through both heavy pruning of old trees and planting of completely new trees. Lote Nueces is a lot built from daily process batches, based on a flavor profile our buyer was looking for.
In the cup it's cocoa laced with orange citrus sweetness. A very pleasing and balanced coffee.
Candelaria is at the base of the sweeping ascent to the peak of Volcan de Fuego, with coffee grown between 1220 and 1500 meter. This was an old farm that was revitalized by Luis Pedro Zelaya Sr through both heavy pruning of old trees and planting of completely new trees. Lote Nueces is a lot built from daily process batches, based on a flavor profile our buyer was looking for.
In the cup it's cocoa laced with orange citrus sweetness. A very pleasing and balanced coffee.
Monday, May 20, 2013
Ecuador Organic Zamora
Fresh out of the roaster! Ecuador Organic Zamora.
Zamora-Chinchipe is in the Easternmost province of southern Ecuador. This coffee is from a group of 120 farmers from a range of 1350 to 1900 masl. This is a masterful blend from the best components this region has to offer. Coffees are hand picked, manually depulped, fermented for 18 hours, washed, and then dried on raised parabolic beds.
In the cup it's raisin, date, and prune notes with fruits like apricot, mango, and plum emerging as it cools. Juicy with a date sugar sweetness. A wonderful coffee.
Zamora-Chinchipe is in the Easternmost province of southern Ecuador. This coffee is from a group of 120 farmers from a range of 1350 to 1900 masl. This is a masterful blend from the best components this region has to offer. Coffees are hand picked, manually depulped, fermented for 18 hours, washed, and then dried on raised parabolic beds.
In the cup it's raisin, date, and prune notes with fruits like apricot, mango, and plum emerging as it cools. Juicy with a date sugar sweetness. A wonderful coffee.
Saturday, May 18, 2013
Yemen Mokha Mattari
Just roasted and bagged, and also on siphon at caffe d'bolla right now: Yemen Mokha Mattari.
Bani Matar is one of the few coffees from the growing regions surrounding the high-altitudes of Sana's that was traditionally kept separate. The others are mixed, which in turn, gives mixed results. Coffee in Bani Matar is a bit different, tall old-growth trees that appear like a fruit orchard rather than that of a typical coffee farm. This difficult to source coffee was the result of a trip our buyer made to Bani Matar. At the time of their trip, the coffee was too young to cup, but when it arrived at port, it proved to e a standout.
In the cup it's subdued chocolate and wood notes with winey red fruit, hints of mango, and other assorted fruit and spice aromatics. A personal favorite.
Bani Matar is one of the few coffees from the growing regions surrounding the high-altitudes of Sana's that was traditionally kept separate. The others are mixed, which in turn, gives mixed results. Coffee in Bani Matar is a bit different, tall old-growth trees that appear like a fruit orchard rather than that of a typical coffee farm. This difficult to source coffee was the result of a trip our buyer made to Bani Matar. At the time of their trip, the coffee was too young to cup, but when it arrived at port, it proved to e a standout.
In the cup it's subdued chocolate and wood notes with winey red fruit, hints of mango, and other assorted fruit and spice aromatics. A personal favorite.
Tuesday, April 23, 2013
Peru Puno Quispe
Just bagged! Peru Puno Quispe.
You have to look hard in San Juan del Oro to uncover coffee treasure, ut when you find the Quispe family, you will have succeeded. This particular lot is a combination lot produced by Edwin Llacta Quispe and Cosme Para Quispe. Their small farms are located at 1900 masl and planted with Typica. They manually process coffee beans using hand-crank machines, and ferment in small, concrete tanks for roughly 12 hours before washing in those same tanks. Coffee is sun-dried on patios.
In the cup it's raisin, grape, and berries with brown sugar sweetness and rounded black tea in the finish. Wow!
You have to look hard in San Juan del Oro to uncover coffee treasure, ut when you find the Quispe family, you will have succeeded. This particular lot is a combination lot produced by Edwin Llacta Quispe and Cosme Para Quispe. Their small farms are located at 1900 masl and planted with Typica. They manually process coffee beans using hand-crank machines, and ferment in small, concrete tanks for roughly 12 hours before washing in those same tanks. Coffee is sun-dried on patios.
In the cup it's raisin, grape, and berries with brown sugar sweetness and rounded black tea in the finish. Wow!
Thursday, April 18, 2013
El Salvador Majahual - La Montana
Fresh out of the roaster and available Whole Bean at caffe d'bolla right now - El Salvador Majahual - La Montana.
This is 100% Bourbon coming from 60 to 80 year old trees! These trees have retained production from branches at all levels due to the knowledge the locals have gained about farming methods. This proves the long-term value and continuous production that can be gained from traditional techniques vs. hybrids that fail after 10 years.
In the cup it's almond, cocoa, and semi-sweet chocolate with a raw sugar-caramel sweetness. Creamy mouthfeel. Classic.
This is 100% Bourbon coming from 60 to 80 year old trees! These trees have retained production from branches at all levels due to the knowledge the locals have gained about farming methods. This proves the long-term value and continuous production that can be gained from traditional techniques vs. hybrids that fail after 10 years.
In the cup it's almond, cocoa, and semi-sweet chocolate with a raw sugar-caramel sweetness. Creamy mouthfeel. Classic.
Tuesday, April 16, 2013
Bolivia Caranavi - Uchumachi
Roasted and ready at caffe d'bolla today: Bolivia Caranavi - Uchumachi.
This lot is from Uchumachi, north of Caranavi. Most of the production in the area is newer growth Caturra above 1,800 masl., and Typica consistent with the region. The mill is run by Pedro Rodriguez and his son Pablo, who have proven skilled at sourcing excellent coffees. Taxis are hired to transport the ripe cherry through the mountainous roads to the mill. An ingenious operation!
In the cup it's walnut, chocolate, toasted coconut, and hints of snappy orange. Yum. Yum.
This lot is from Uchumachi, north of Caranavi. Most of the production in the area is newer growth Caturra above 1,800 masl., and Typica consistent with the region. The mill is run by Pedro Rodriguez and his son Pablo, who have proven skilled at sourcing excellent coffees. Taxis are hired to transport the ripe cherry through the mountainous roads to the mill. An ingenious operation!
In the cup it's walnut, chocolate, toasted coconut, and hints of snappy orange. Yum. Yum.
Friday, April 05, 2013
Peru Puno - Lot #33
John's been roasting pretty much everyday to keep our shelves filled. One of the Single Origin coffees that's currently available Whole Bean and also On Siphon at caffe d'bolla is Peru Puno - Lot #33.
This coffee is from a group of tiny smallholder farmers. They are processing their own fruit manually, fermenting and washing in small tanks, and then taking their parchment down the mountain to drying patios owned by the cooperative. This is a blend of high-scoring selections made from lots designated #11, #15, #24, #31, #33. Our buyer instructed the blending of these lots based on region and flavor-pofile.
In the cup it's red berries and plum with hints of walnut and buttery cocoa. A clean and tongue tingling cup.
Monday, March 25, 2013
Sulawesi AA - Tana Toraja
Fresh out of the roaster today we have Sulawesi AA - Tana Toraja.
This is a rare offering of dry-hulled coffee from small farmers in Sulawesi. This coffee was purchased as wet parchment and then patio dried to a specific moisture before taking to the mill. This unconventional offering is the result of a partnership between a long standing Estate and a Japanese company.
In the cup it's green apple and melon with hints of citrus that merge with a caramel and Muscovado sugar background. One of a kind.
Also available On Siphon at caffe d'bolla this week!
This is a rare offering of dry-hulled coffee from small farmers in Sulawesi. This coffee was purchased as wet parchment and then patio dried to a specific moisture before taking to the mill. This unconventional offering is the result of a partnership between a long standing Estate and a Japanese company.
In the cup it's green apple and melon with hints of citrus that merge with a caramel and Muscovado sugar background. One of a kind.
Also available On Siphon at caffe d'bolla this week!
Monday, March 18, 2013
Bolivia Buenavista - Colonia Villa Rosario
Just finished roasting and bagging Bolivia Buenavista - Colonia Villa Rosario!
Buenavista is a centralized coffee processing station in northern Bolivia. This is one of the exceptional lots they have processed this season. This lot represents the smallholder farmers in Villa Rosario. Pedro Rodriguez, and his son Pedro Pablo, operate the station. Coffee cherries are delivered by taxi from the surrounding small farms to the processing station where they are washed and dried on raised beds. Passion and quality result in a great coffee.
In the cup it's a creamy body with raisin and dark berries punctuated by hints of tamarind and cocoa.
Friday, March 15, 2013
Peru Puno - Lot #16
Fresh out of the roaster: Peru Puno - Lot #16
Puno Lot #16 is a combination of two Certified Organiclots in the farthest southern corner of the privince bordering Bolivia. The farms that make up this lot are quite small, and all the processing is handled onsite. Processing is done with manual crank machines, and the coffee is both fermented and washed in the same tank.
In the cup it's crisp apple and juicy cherry with a caramel and nut background. Yum!
Puno Lot #16 is a combination of two Certified Organiclots in the farthest southern corner of the privince bordering Bolivia. The farms that make up this lot are quite small, and all the processing is handled onsite. Processing is done with manual crank machines, and the coffee is both fermented and washed in the same tank.
In the cup it's crisp apple and juicy cherry with a caramel and nut background. Yum!
Ethiopia Goma - Duromina Cooperative
Available Whole Bean at caffe d'bolla right now... Ethiopia Goma - Duromina Cooperative.
This coffee from Duromina Cooperative is pat of a initiative our buyer has in Ethiopia to work direct at the coop level. With this lot we can verify that the great price we paid will result in a fair distribution of funds, a better managed coop, investment in th emill, and even better coffee next year!
In the cup it's ripe berry and cherry with peach and almond essence throughout. A sweet caramel background balances the intense ripe fruit that emerges as the cup cools. Wowza!
Come in and get yours today!
This coffee from Duromina Cooperative is pat of a initiative our buyer has in Ethiopia to work direct at the coop level. With this lot we can verify that the great price we paid will result in a fair distribution of funds, a better managed coop, investment in th emill, and even better coffee next year!
In the cup it's ripe berry and cherry with peach and almond essence throughout. A sweet caramel background balances the intense ripe fruit that emerges as the cup cools. Wowza!
Come in and get yours today!
Friday, March 08, 2013
Zagat says...
Zagat names caffe d'bolla Utah's Must-Try Coffee Shop!
Utah: Caffe d’Bolla
At this Salt Lake City cafe, they source coffees from all over the world and micro-roast them in house. You can find all sorts of uncommon beans, including Kenya Nyeri AB Gatomboya, Nicaragua Finca Maria and Panama Volcancito. In case you want to learn more about these special blends, they also offer $20 "Coffee 101" classes each month. Not only do they do coffee right, but they also have a stellar tea program, traveling to Asia yearly to purchase some of their teas right from the growers.
249 E. 400 S #B, Salt Lake City, UT; 801-355-1398
(courtesy of Zagat.com)
Utah: Caffe d’Bolla
At this Salt Lake City cafe, they source coffees from all over the world and micro-roast them in house. You can find all sorts of uncommon beans, including Kenya Nyeri AB Gatomboya, Nicaragua Finca Maria and Panama Volcancito. In case you want to learn more about these special blends, they also offer $20 "Coffee 101" classes each month. Not only do they do coffee right, but they also have a stellar tea program, traveling to Asia yearly to purchase some of their teas right from the growers.
249 E. 400 S #B, Salt Lake City, UT; 801-355-1398
(courtesy of Zagat.com)
Bolivia Buenavista #1738
Lots of coffee-roasting at the shop this week! One of the coffees that was roasted and bagged just now is Bolivia Buenavista #1738.
Buenavista is a centralized coffee processing station in Caranavi, the capital of the Yungas province in northern Bolivia. Pedro Rodriguez, and his son Pedro Pablo, operate the station. Coffee cherries are delivered by taxi from the surrounding small farms to the processing station where they are washed and dried on raised beds. All of the quality controls in place result in amazing coffee.
In the cup it's almond, pear, and cinnamon with hints of dark cherry on a bed of Muscavado sugar and cocoa. Fantastic!
Monday, March 04, 2013
Nicaragua Finca Santa Elena - Caturra
We just received some new and fantastic green coffees, and we've been enjoying roasting and sampling them all.
One of the new coffees we got is Nicaragua Finca Santa Elena - Caturra. It's available Whole Bean at the shop today.
Finca Santa Elena is a small farm which is part of the larger Finca Buenos Aires. It resides in the Dipilito region, and despite being at only 1250 meters, it is a surprisingly clean and sweet cup. This lot is 100% Caturra and Wet Processed.
In the cup it's juicy sweet berry and peach notes with praline candy in the body and semi sweet cocoa in the finish.
Wednesday, February 27, 2013
Colombia Narino Taminango
One of the coffees we have On Siphon this week is Colombia Narino Taminango.
This coffee was the effort of several smallholder farms in the Taminango area. Their close proximity to the equator creates a micro-climate that is perfect at these extremely high altitudes. All processing is basic and efficient, but their eye for clean coffee produces world class results.
In the cup it's aromatic caramel and crème brûlée drifting to your nose. Asian pear, and sweet green grape carry through the cup on a bed of sweet hazelnut and light brown sugar. Yum!
Friday, February 01, 2013
Nicaragua Finca Maria - Miguel Angel Martinez
Finca La Maria is in the municipality of Las Nubes in Dipilto area, located in the Nueva Segovia region of northwestern Nicaragua. Miguel Angel Martinez is the farmer at La Maria, and this farm was the Nicaragua Cup of Excellence winner in 2011. The family does all the work on the farm except in harvest time when Miguel hires 10 to 12 pickers. La Maria is planted with several cultivars but this lot is pure Maracaturra, a large bean variety of coffee that is a cross between Caturra and Maragogype.
In the cup it's apricot and pineapple with a honey-brown sugar sweetness, hints of cocoa, and hazelnut. Sweet and pleasurable.
In the cup it's apricot and pineapple with a honey-brown sugar sweetness, hints of cocoa, and hazelnut. Sweet and pleasurable.
Saturday, January 12, 2013
Panama Volcancito - Don K
Don K is a short name for "Don Koyner," which refers to Alexander Koyner MacIntyre who emigrated from Canada to Panama in the early 1900's to pursue coffee farming. He built the Kotowa wet mill, which is considered to be the oldest wet mill in Panama. Ricardo, Alexander's grandson owns and operates both Don K, and Duncan estate, both using different approaches to produce excellent coffee.
In the cup it's blueberry with cinnamon, hazelnut, butterscotch, warm honey, and hints of cocoa. Outstanding!
In the cup it's blueberry with cinnamon, hazelnut, butterscotch, warm honey, and hints of cocoa. Outstanding!
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