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!

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!

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!

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!

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!

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!

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.