Monday, November 17, 2014

caffe d'bolla in The New York Times

caffe d'bolla was in The New York Times travel section on Sunday, November 16th!

caffe d'bolla in New York Times travel section this past Sunday the 16th.  Thank you @lucyburningham and @cayceclifford ! #caffedbolla #slc #coffee

So... pretty normal weekend, had fun with the dogs, entertained the baby, and oh yeah, John had his picture in The New York Times! #caffedbolla #thenewyorktimes #siphoncoffee #shokunin

Monday, August 25, 2014

caffe d'bolla's 10th anniversary: A Celebration and a Thank You.

Thank you!
This weekend marked the completion of caffe d'bolla's tenth year in business. It's been an amazing journey so far for Yiching and me, and this year, as many of you know, we added a new addition to the family. Alex will be turning 9 months in just a few days and before too long he will be pulling shots for you as well.

It was in late 2001 that we first came up with the idea of opening our own coffee and tea shop. Nearly three years of planning, preparation, and negotiation before we foud the right space, and knew what to do with it by the time 2004 rolled around. It's always been a little insanity and a lot of drive and focus to create something exceptional that has been behind every cup that we make. But we would not be where we are today without the support of our wonderful customers.

Although many of our customers are surprised, or simply unaware that it's only been Yiching and me doing everything at caffe d'bolla for the past ten years, we have found in each other the perfect relationship that takes the best of each other's abilities and allows us to share our passion with all of you. And as we are a family run business with Yiching, me, and now Alex, we often have a closer connection to our customers, many who have become good friends over the years. This is one of the reasons why it is so important to us to take our time to do what is necessary to give you the best espresso, coffee, and tea drinks possible. This is why we only source seasonal, Specialty Grade regional and single-farm coffees and roast everything in small batches on site. We change our espresso nearly every week so I can learn something new with each espresso I have crafted. Midnight roasting sessions, and literally thousands of hours of work tasting, testing, and brewing are the best I can offer in hopes that you will smile when you taste your coffee or espresso.

We also take all of our tea drinks seriously as well. Yiching has gone to great lengths to source all of our tea products, and caffe d'bolla imports over a ton of fine teas, bubble teas, and other supplies direct from Taiwan, Japan, and China just so you can have something special to satisfy whatever your mood is that day.

So to those of you who have supported our vision, and those who continue to support us daily, we extend a huge “Thank You!” to every one of you. And a special thank you goes out to those of you who have made a special journey for the sole purpose of wandering into our coffee shop in hopes that the kind words that others have said were true. It has been an honor to roast and make drinks for all of you.
It's been a great first ten years, and we all look forward to making you something special every time you walk through our doors for the next ten years as well.

 John, Yiching, and Alex

Monday, August 11, 2014

Big Shipment Day

We are receiving a ton (literally!) of stuff and more yummy drinks are coming your way! Back and OPEN on Wednesday. 

Wednesday, July 23, 2014

OPEN this Pioneer Day

In order to maintain sanity, and to best serve you, caffe d'bolla will OPEN this Pioneer Day (Thursday, July 24th) at NOON, following the Parade craziness!

Tuesday, May 27, 2014

Colombia Narino Buesaco

Another delicious Colombian coffee is fresh out of the roaster! Colombia Narino Buesaco.

The small town of Buesaco is on the Pacific Coast side of Colombia in the greater Department of Narino. This is a very unique part of Colombia in that coffee can be grown at extremely high altitudes due to the proximity of the equatorial climate. This particular lot is made up from a few small-holders in the area, all producing coffee on less than 2 hectares each.

In the cup it's apple juice and creamy caramel with a smooth cocoa finish. Yummy!

Friday, May 09, 2014

Colombia Familia Guerra - Gallineta

Oh we really should be blogging more! It's been quite busy at the shop, and with the baby with us all the time it's sometimes hard to sit down even for a minute.

With that said, we do try to keep everyone updated with what's going on at the caffe on Facebook, so be sure to Like us on our page and read up on what's coming out of the roaster, new espresso on tap, and fun photos, etc..

Anyhow, one of the coffees that just came out of the roaster is Colombia Familia Guerra - Gallineta.

This is a 3rd generation family farm in the central area of Colombia. Their farm is large, so they have the areas divided into separate plots to control each lot of coffee they offer. This coffee (Gallineta) comes from the plateau on Plot #10.

In the cup it's candied fruit nectar with a buttery caramel and honey sweetness in the background.

Don't forget to pick up a bag for your weekend brewing!

Monday, April 14, 2014

Ethiopia Kaffa - Michiti Coop

John's been roasting quite a bit, and also introducing new coffees to the shop!

One of the newest greens we got in is Ethiopia Kaffa - Michiti Coop.

Michiti is a cooperative in the far Western area of Ethiopia called Kaffa, where coffee is said to originate as an understory plant in the dense forests. Michiti was our buyer's favorite coffee from this area, and has 260 coop members growing coffee on small farms at a range of 1700 to 1900 meters. In this area, much coffee is simply planted in the forests, untended, then harvested when ripe. Other coffee is simply found growing wild and harvested. A few farms are more intentionally planted, pruned, and improved over time. The cooperative paid a record dividend to farmers this year after the harvest, based on the premium price we paid for their coffee. And it deserves it!

In the cup it's dried peach and strawberry with ginger, cinnamon, and coriander, caramel cookie notes in the background. A must have coffee.

Thursday, March 27, 2014

Brazil Fazenda Furnas DP - Lot One

Roasted and Ready!

Fazenda Furnas is an 800 hectare farm located in the Predralva region of Carmo de Minas. It is owned and operated by Rinaldo Junquiera, who has created a fairly modern operation which includes sustainable water recycling where water collected in a pond is re-used for his farming. The micro-climate of this region allows for a sweeter and cleaner cup than traditional Brazils.

In the cup it's delicately layered raspberry, mango, green grape and banana fruit sweetness nestled on a soft, viscous body of raw sugar and soft caramel.

Saturday, March 22, 2014

Kenya Nyeri Gaturiri AB

Another great Kenya has been great On Siphon at caffe d'bolla - Kenya Nyeri Gaturiri AB.

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. This lot was purchased direct, outside the auction format. It means our buyer 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 blackberry, concord grape, cranberry, and lemonade with a toffee and brown sugar sweetness in the finish. An exceptional Kenyan.

So delicious. Come try it!

Friday, March 21, 2014

Kenya Nyeri Ndaro-ini AB

We had an all-African siphon menu this past week, and everyone loved these coffees!

Kenya Nyeri Ndaro-ini AB has been superb on siphon.

Ndaro-ini Factory is near Karatina town in the Nyeri District f central Kenya and is part of the Gikanda Cooperative Society, which is made up from the Gichatha-ini, Kangocho, and Ndaro-ini Cooperatives. The name takes the first few letters of each factory/wet mill. Ndaro-ini Factory sits at about 1600 masl, and is planted mostly with SL-28 varietal, which is consistently the top Kenyan varietal.

In the cup it's juicy blackberry and apple with honey sweetness and a balanced cinnamon and cardamon spice essence. An incredible coffee.

Sunday, March 02, 2014

Congo Kivu Bukavu-Beni - Bourbon

This was the most popular coffee On Siphon this week!

Securing a Specialty Grade coffee from the East Congo (Kivu) presents numerous obstacles. The politics of the region and internal struggles over mineral wealth top the list, and farmers are the first to be displaced in the midst of civil unrest. This is a special preparation triple-picked lot from the 4000 farmers of Soprocopiv cooperative, with farms stretching from the towns of Bukavu to Berni.

In the cup it's ripe peach, banana, mango and pear with an earthy raw sugar and molasses sweetness.

Saturday, March 01, 2014

Ethiopia Yirga Cheffe Konga - DP

Another great Yirga Cheffe just came out of the roaster!

This is an exceptional Dry Processed offering of heirloom varietals from small-holder farmers in the Gedeo zone of Yirga Cheffe. This comes from an elevation of 1900 to 2300 masl. This coffee was sun-dried on raised screen beds. The circulation of the air promotes a sweeter, cleaner cup.

In the cup it's sweet tropical fruit and berry notes with hints of aromatic spice interwoven throughout. An incredible coffee.

Friday, February 28, 2014

Kenya Nyeri AB Gatomboya

John has been roasting coffee almost every other day to keep the shelves filled. Delicious Single Origin coffees for you everyday!

One of the most popular coffees this week is Kenya Nyeri AB Gatomboya.

Gatomboya is a small wet mill and washing station aligned with Barichu Coffee Society. Just like last year, our buyer did not want to risk losing this coffee in a bidding war at auction, so they bought it direct from the cooperative at a premium to secure this lot. This coffee shipped vacuum packed, like all the small producer lots from Kenya, in order to maintain pristine quality.

In the cup it's ripe stone fruit, from peach skin, to the heavier note of the mango. Honey sweetness and hints of cocoa linger throughout the cup. A wonderful coffee.

Thursday, February 27, 2014

Back in Full Swing

We've been back open for about 2 weeks now and everything has been going well! We love the remodel and are happy to be making coffee (with the help of our newbie barista!)

Come have an espresso today!