a small latte kind of day

It's a good day to have a small latte at caffe d'bolla. Happy Gorilla is On Tap!

Happy Gorilla

The testings were over, and our NEW ESPRESSO, "Happy Gorilla," is here -- Warm caramel, peach, dark berries, and apple. It's delicious!



Come try it today!

Delicious Single Origin Coffees Awaits You

John's been roasting quite a bit, and that means more Single Origin and Estate coffees are being bagged and put on shelf at the shop. Come and pick some up!


Guatemala Patzun - Finca Santa Anita. Waiting to be bagged.

Brownies

Do you know we make our pastries and treats in-house? They are simple treats like brownies, muffins, little loaves, and cookies, and they are yummy! Please try some next time you stop by to get a drink.

the espresso On Tap right now

"...and then there was jam" is On Tap: ripe berries, currants, and sweet stone fruit. Only at caffe d'bolla. Come and have a shot today!

Siphon Days

It's been cooler this past few days here in Salt Lake City, and John's been busy making siphon coffee. John's first batch of Gesha is almost sold out, and there are also an amazing Kenya and a fantastic micro lot from Guatemala this week!

... and then there was jam

This is a macchiato made with our NEW ESPRESSO: ...and then there was jam - ripe berries, currants, and sweet stone fruit. It's delicious. Come try it!

Brazil Sant Ines Yellow Bourbon

One of the most popular Single Origin coffees this week is Brazil Santa Ines Yellow Bourbon. We've roasted and sold out three batches so far. Apple. Hazelnut. Butter caramel. Chocolate. Delicious!

caffe d'bolla Gesha On Siphon in the Utah Review

We are honored to have the Guatemala Acatenango Gesha featured by Les Roka at The Utah Review. 

"The Gesha offering at Caffe d’bolla sets another benchmark in the shop’s evolution as not just a Utah business of excellence but also as a continental destination for any serious coffee consumer."

You can read the whole article here.

Rainy Day Happiness

It's been raining for the past couple of days here in Salt Lake City. The air is cool and crisp and people are enjoying hot beverages at the shop, and John's been busy making all the siphon coffees. After all, rainy days are siphon days!

More New Coffees Roasted and Bagged

Kenya. Guatemala. Sumatra. All delicious. Come get 'em!



Oh, and John just roasted and bagged more as I post this. These Single Origin coffees are amazing.

caffe d'bolla. Gesha. Siphon.

John says...

After brewing somewhere north of ten thousand cups of coffee on the siphon, it's rare that I come across a coffee that separates itself so far from the others that the words “excellent,” “outstanding,” or “superb” simply do not communicate the brilliance of the coffee. This is one such coffee.

This is a Gesha from Acatenango in Guatemala. It is one of the two most complex coffees I have ever tasted. The other, a Gesha from the heralded Finca Esmeralda in Panama. Both are coffees that I roasted. These are two iterations of the same magical cultivar with differences arising from terroir and microclimate. With the Panama, and now, some five thousand or so cups later with the Guatemala, all I can say is “wow!”

Let me start by saying that this is not about experiencing one sensational coffee. It's like experiencing three distinctly different sensational coffees in one cup.

Once your coffee is poured, you will want to wait a good nine minutes to begin your journey. The first part of the cup greets you with complex floral notes from hibiscus, jasmine, rose, and lavender. A touch of peach blossom tea makes an appearance, and all the floral notes are interspersed with flavors of pomelo, pink grapefruit, and mandarin. A different set of flavor combinations in every sip, with a buttery mouthfeel elevating the experience.

A great siphon coffee, especially the Gesha, is about pacing. After an additional five to eight minutes of cooling, a juicy fruit punch and ripe berry note emerges for a few sips, with a silky essence caressing your tongue like an passionate lover, and leaving you with a warm, satisfied smile.

After another five minutes to eight minutes -- being wiser to opt for the latter, sweet cream and berries linger on your palate with a touch of assam tea and a hint of lemon-honey. And a hint of cocoa lingers on your palate if you wait for it. A little more patience, and you will be rewarded with the comforting essence of warm butterscotch sweetness in the final sips.

This is a journey worth savoring, and should take you thirty-five to forty-five minutes once the coffee touches your cup. Use your time well, and you will be rewarded.

The Acatenango Gesha will be offered on siphon starting on April 12^th for about two weeks. We will offer an additional run before the end of May.

NEW ESPRESSO: sweet as candy

NEW ESPRESSO! sweet as candy - juicy grape, cherry, and black currants with mango and honey highlights. Only caffe d'bolla! Try it in your favorite drinks today. It's soooooo yummy!

Coffee Subscription

Do you know we have a Coffee Subscription program? John roasts select Single Origin coffees and send them out to you once or twice a month. Fresh and amazing seasonal beans delivered to your door. It's awesome! You can find more about it here.


Getting ready to roast!   

 

Ready to be sent out!

Have a Tasty Little Latte Today

Have a tasty little latte today. Twice to Mars espresso is On Tap! #espresso #latteart #caffedbolla #slc #coffee