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!

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!

it's that time of the year...

... our house-made pumpkin loaves are back! mm-mmm!

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!

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.

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!

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!

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!

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!

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!

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.

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!

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!

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!

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!

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!

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!

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.

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!

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!

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!

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.

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.

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!

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.

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!

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!

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.

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.

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.

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.

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!

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.

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.

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.

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!

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.

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!

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!

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)

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!

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.

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!

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.

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!

Holiday Hours

caffe d'bolla will be CLOSED

on Monday 12/31

and Tuesday 1/1 

We will OPEN on Wednesday.

Happy New Year!

Holiday Hours

caffe d'bolla will be CLOSED

on Monday 12/24

and Tuesday 12/25

We will OPEN on Wednesday.

Happy Holidays!

Kenya Nyeri AB Gatomboya

Roasted, and ready for the holidays!

We've been roasting many wonderful Single Origin Coffees for the shop and people are getting them for themselves and for their loved ones as gift! This morning John roasted our first batch of Kenya Nyeri AB Gatomboya, and people are loving it already!

Gatomboya is a small washing station aligned with a particular "society" which is what they call cooperatives in Kenya. This is part of the same group as Gaturiri, which we sold about a moth ago. Our buyer purchased this coffee direct so they would not risk missing it at auction. This coffee was shipped vacuum sealed from Kenya to protect it against moisture on the long voyage.

In the cup it's tangy peach, nectarine, and orange, with red grapefruit as it cools. Clove, cocoa and honey sweetness join to present an amazingly sweet and balanced cup. Outstanding!

Guatemala Finca Rosma

Another batch of the Guatemala Finca Rosma is ready! It's currently available Whole Bean, and also on the siphon menu.

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 red plum and cinnamon notes up front with sweet vanilla and light toasted almond. As it begins to cool, red apple, sweet ripe cheery emerges and a butter mouthfeel dominates the cup. Amazing!

Panama - Duncan Estate

A wonderful Panama just came out of the roaster!

Duncan Estate is a third generation organic certified coffee farm above the town of Boquete in Northern Panama. The coffees are prepared by Ricardo, the owner, and taken to sun dry on raised patio beds. The diverse micro-climate above Jaramillo is also a factor in producing such a complex and flavorful offering.

In the cup it's juicy tart red fruit and prune with hints of mandarin sweetness on a bed of creme caramel. One of our favorites!

Ethiopia Bedele Sota Cooperative

Just bagged: Ethiopia Bedele Sota Cooperative.

Sota cooperative lies just outside Bedele town in Ethiopia's Western most province of Illubabor. It is part of a new initiative our buyer helped set up. It is a non-governmental program that consists of both agronomists and financial advisers to help train for more efficient business and farming practices. It has been a very successful program. It has led to excellent coffees they have been able to sell for 3 to 4 times the price they had been previously.

In the cup it's date, fig, and black currant up front with hints of tamarind and a soft raisin and red honey sweetness. Exceptional!

Nicaragua Finca La Tormenta

Fresh out of the roaster we have Nicaragua Finca La Tormenta!

La Tormenta is a small 7 hectre farm located near the region of Las Manos, near the northwest border of Nicaragua. It is owned and run by Francisco Irene Olivera, his wife, and their four children. La Tormenta placed 5th in last year's Cup of Excellence.

In the cup it's elements of blackberry, grape, and honey wheat sweetness. Huckleberry emerges as it cools. 

Colombia Vereda Pedregal

Another wonderful coffee just came out of the roaster! Colombia Vereda Pedregal is being bagged right now and is available Whole Bean at the shop.

This coffee comes from the Pedgregal farmer group. Coffees through this coop organize groups by town, and this is from the home base - those towns directly surrounding Pedgregal. This welection comes from hundreds of samples, and is primarily Caturra with a little Bourbon and Typica in the mix.

In the cup it's sweet and silky smooth grape, green apple, and lime with cocoa powdered highlights and candied walnut aromatics. A remarkable cup.

Kenya Nyeri Gaturiri Peaberry

John has been roasting Single Origins since we came back from Seoul, and trying to fill the shelves with fresh roasted coffee has been keeping us busy (and happy!)



One of the coffees that is flying off the shelves is Kenya Nyeri Gaturiri Peaberry.

Gaturiri is a cooperative wet mill located in the heart of Nyeri. This was the most expensive coffee for our buyer out of Kenya this year. A higher price was paid to purchase directly from the cooperative in order to secure it rather than taking a chance it would be sold out at auction. This coffee was a favorite in 2010 and 2011. This year's cup is phenomenal.

In the cup it's sweet, bright, and fruited. Red currant, black cherry, and raspberry with grape and red apple sweetness emerging as it cools. Excellent!

Roasting Roasting Roasting

John has been roasting coffee since we came back from our trip. We've also been keeping our "coffee bagging station" busy. Here are a few coffees that we just put out:

Costa Rica Finca Salaca - las Brisas: Concord grape, apple, and blackberry.

Nicaragua Acopio Suyatal: Malt, ginger, caramel, chocolate, and grape.

Kenya Nyeri Gaturiri Peaberry: Raspberry, red currant, black cherry, grape and red apple.

These are delicious! Come try it on the siphon, or get a bag and make your own at home today! 

And to get updates on what caffe d'bolla is offering, remember to find us on twitter and facebook.

Costa Rica Finca Salaca - Las Brisas

Fresh out of the roaster, and already flying off the shelf at the shop: Costa Rica Finca Salaca - Las Brisas.



Beneficio Las Brisas micro mill was opened this year by Maria Elena Castro and her son. They had previously been delivering coffee cherries from their farm, Finca salaca, to Helsar de Zarcero for processing. The farm, Finca Salaca, is planted almost entirely with Villalobos, a local varietal, and Caturra. The coffees are all mechanically washed by hand and sun-dried on raised beds.

In the cup it's concord grape merging into juicy red apple, blackberry and black cherry as it cools. Delicious!

Guatemala Antigua - Finca La Folie

Fresh out of the roaster: Guatemala Antigua - Finca La Folie. Available Whole Bean at caffe d'bolla right now.

Finca La Folie is a small 91 acre farm in Antigua owned by Penny Matheu. It's at a high elevation of 5200 feet, which lends to the natural sweetness in the coffee. The farm is managed by Don Julio Valencia, who lives on the farm and whose plantings are organized in a classic Antigua fashion.

In the cup it's green apple fading into red apple and ripe cherry sweetness with a touch of black tea. Light brown sugar and toffee essence. A perfect example of a top drawer Antigua coffee.

Burundi Sogestal Kirimiro

A new batch of Burundi Sogestal Kirimiro just roasted!

This coffee comes from the washing station, Sogestal, which is located at just over 1900 meters, and is the highest elevation in Burundi. This was ranked as one of the top 5 washing stations in Burundi based on coffee quality, ecology, and Coop management. Perhaps the best Burundi of the year.

In the cup it's apple and juicy pear notes with a honey and a creamy caramel-butterscotch background.

Delicious. Come get yours today!

chocolate chunk muffins

The chocolate chunk muffins are back!



Try one next time you're in!

El Salvador Finca Siberia - Bourbon

We've featured this wonderful Single Origin coffee from Finca Siberia a few times, and here it comes again... the 3rd and final batch of the season, fresh out of the roaster at caffe d'bolla: El Salvador Finca Siberia - Bourbon.

This coffee is a 100% Bourbon offering from one of the best, most prolific coffee areas in Santa Ana. This 4th generation farm sits at 1450 meters and is run by the Silva family. The name Siberia refers to the chaotic weather at this altitude and inaccessibility of the farm in the past. This coffee has placed in the Cup of Excellence several times. Consistently amazing.

In the cup it's nut and malt sweetness with soft orange accents. Marzipan notes as it cools. A fantastic Bourbon.

The Selective Echo write-up on espresso at caffe d'bolla

John and caffe d'bolla's espresso was featured in The Selective Echo, a blog of Salt Lake City and its cosmopolitan best!

Thanks Les for this wonderful write-up. You can read the article "At caffe d'bolla, the quest for great espresso blends always open ended" from www.selectiveecho.com. 

Costa Rica Tarrazu - Finca La Ortiga Microlot

Yiching says - oh it's been exactly a month since we last updated the blog. There have been so many wonderful coffees that John's roasting and offering at caffe d'bolla. Will be more diligent in terms of blogging about them (hopefully.)

One of the coffees that John just roasted is Costa Rica Tarrazu - Finca La Ortiga Microlot. It's available Whole Bean right now.

This microlot is brought to us by way of El Alumbre, a plot within the much larger Finca La Ortiga. This particular plot is situated at 1800 meters in the micro-region of Colpachi El Guarco. Beneath the shady canopy of banana trees, farmer Omar Brenes Fallas has planted El Alumbre with a mix of Caturra and Catuai, both high-yielding cultivars, maximizing the potential harvest of this small-holder farm.

Malted honey, silky sweet mandarin orange, lingering green tea finish. Crystalline clean and refined.

Ethiopia Nano Challa "Eid Al Adha"

Just roasted and available Whole Bean at caffe d'bolla!

This particular lot of Nano Challa was processed during the "Eid Al-Adha" holiday week, or "Festival of Sacrifice". The holiday commemorates the willingness of Abraham to sacrifice his son Ishmael. Nano Challa is i the Gera Woreda, with farm altitudes between 1900 to 2100 meters. The Nano Challa Cooperative is part of an initiative our buyer has in Ethiopia to work direct at the coop level. The non-government organization coordinates agronomists and managers for each of the coops, and also has a business adviser assigned that helps the coop manage their debt, re-invest in quality improvements at the mill, and verifies distribution of income to all members.

In the cup it's fruited white honey with kumquat, pomelo, and melon. Hints of cherry, toffee, and hazelnut as it cools. A testament to an excellent farm relationship.

Yemen Mokha Harasi

This is our first Yemen offering of the season! Yemen Mokha Harasi. 

Harasi is a coffee from the district adjacent to Ismaili, and in fact they merge to some degree. All the coffee here is grown on terraces, since little land exists that is flat, except for the lowland deserts. The coffee is hauled up remarkably steep slopes, carried in small amounts, most often by donkey. Local buyers receive coffee in the pod, the entire dried cherry, and that is stored, usually in underground caverns! It's an amazing process, and unlike any other.

In the cup it's macadamia and brazil nut with turkish apricot and peaches, as it cools fig, raspberry, and tamarind with hints of tangy rhubarb sweetness. An experience in flavor.

Labor Day

caffe d'bolla is CLOSED on Labor Day. We will OPEN on Tuesday.

Rwanda Nyamasheke Karengera

First batch at caffe d'bolla: Rwanda Nyamasheke Karengera.

Karengera is a coffee washing station in southwestern Rwanda. The town and mill of Karengera is in the Nyamasheke district that lies near Lake Kivu, and the borders of Burundi and Congo. There have been many top lots from the washing stations in this area, and this was a favorite of our buyer when he was there for this harvest.

In the cup it's honey, caramel, and macadamia with tart and sweet highlights throughout. A wonderful Rwanda offering!

Guatemala Finca La Florencia

Just roasted and bagged a batch of Guatemala Finca La Florencia!

La Florencia is a 6th generation family farm located on the fringe of the Santa Elena Barrias zone. Much of Florencia is planted with Bourbon, the cultivar that originated from the island of the same name, and Caturra. While Bourbon lots are typical, this one contains both cultivars, simply for the reason that this is what the owner offered.

In the cup it's apricot and raisin with caramelized sugar notes, and hints of bittersweet chocolate and almond skins. A balanced carnival of flavors.

Ethiopia - Saris Abaya DP

Fresh out of the roaster, and available Whole Bean at caffe d'bolla: Ethiopia - Saris Abaya DP.

Saris Abaya is a coffee from one processing station in the Guji zone of the Sidama region. Coffees from these southern areas of Sidama have a unique flavor profile and the slightly drier climate lends itself to natural coffees like this. This coffee had extra sorting performed on the raised beds to remove unripes. We paid a large premium over conventional dry-processed coffees from the Guji area for the extra hand labor to prepare this lot.

The flavors are amazing - peach, apricot, raspberry, strawberry, with hints of nut and cocoa. A treasure with every sip!

Nicaragua Dipilito Cielo Azul

Just roasted and bagged: Nicaragua Dipilito Cielo Azul.



Cielo Azul, which means "blue sky", is a 15 hectare farm in the El Volcan region of Dipilito, Nicaragua. This is from a farm run by Hector Martin Castellanos, and is planted in Caturra and Bourbon varietals. It is from the growing region that produces more top coffees in Nicaragua than any other.

In the cup it's honey, and butterscotch, with hints of toasted almond and a touch of milk chocolate.

Rwanda Nkanka Kinyaga

New on the siphon, and also available Whole Bean at caffe d'bolla right now: Rwanda Nkanka Kinyaga.

Kinyaga is a cooperative coffee washing station located in the Nkanka area of Rusizi, Western Rwanda. With this lot, the farmer received 64% of the price paid, which, when you consider the dry-milling, transport, and export costs, is a higher stake than we have been in many places. That's sustainable agriculture in a broader sense of the term.

In the cup it's peach and a dry hoppy-ale-like presence with a light brown sugar sweetness and berry aromatics. Clean. Snappy. Pure pleasure in a cup.

Costa Rica San Martin de Leon Cortes

Just in, and fresh out of the roaster - Costa Rica San Martin de Leon Cortes.

San Martin de Leon Cortes is a small village on a high ridge, and not located on any official map. It is situated on along a part-paved and part-dirt road in the famed Tarrazu coffee-groing region of Costa Rica. This coffee is sourced from small producers in the area and processed at a nearby mill that has prepared some of our nicest lots in years past. So it's the best of both worlds for coffee quality; a great source for coffee cherries, and great processing and patio-drying.

In the cup it's winey fruits from cherry to berry, hints of apple and floral notes with a clean and sweet caramel essence. Silky. Sweet. Super.

Sumatra Toba Batak Peaberry

Just in! Fresh roasted and ready -- Sumatra Toba Batak Peaberry.

This is a peaberry preparation of a specific Lintong area coffee. Lintong coffes are farmed by the Batak peoples that are the indigenous tribe that works the coffee in the area. The family of collectors our buyer sources this lot from works direct with the small growers, bypassing the local markets, which results in a higher quality cup.

In the cup it's plum, dark malt, and cinnamon with a caramelized sugar sweetness and hints of black tea in the finish. A spectacularly complex cup.

Guatemala Antigua - Retana Red Bourbon

NEW at caffe d'bolla -- Guatemala Antigua -Retana Red Bourbon.

Finca Retana is a very traditional farm in central Antigua situated at 1550 meters on the valley floor. They have a small portion planted in Yellow Bourbon cultivar, but this year we're offering their Red Bourbon coffee. Bourbon coffees are named after an island in the India Ocean, now called Reunion. Bourbon coffees tend to ripen earlier than other cultivars, and have a balanced flavor profile with moderate acidity when cupped with other types planted in the same spot.

Fuji apple, Asian pear, apricot, and plum, with a malty sweet body and toffee as it cools. Sweet and snappy!

"King Caffeine!"

Salt Lake Magazine names John "King Caffeine!"

:D

a passion flower

A friend of the shop, Carly, brought a flower for us the other day. She told us it was a "Passion Flower."




It was so beautiful. We had never seen anything like it.




Carly said this passion flower was from the garden of one of her friends'. It was grown in Utah. Wow!




The passion flower closed itself up after a day, but it was still beautiful...



Thanks, Carly!

Papua New Guinea - Tairora Smallholders

We've been roasting all morning! One of the coffees that just came out of the roaster is Papua New Guinea - Tairora Smallholders. This is also the first time we feature this coffee at caffe d'bolla!

Tairora Smallholder coffee is a project from the Baroida Plantation, located in the Eastern Highlands of Papua New Guinea. The Colbran Family grows and processes their own coffee from the Baroida Estate, which we sell under that name, as well as buying coffee cherry direct from smallholder farmers in the area. Some of these are communities that the Colbrans have worked with for years, and other walk to the Baroida mill to sell their coffee fruit because they offer a premium price. These farmers can have as few as 100 trees, and produce only handfuls of coffee cherry at a time.

In the cup it's jammy berry fruited sweetness with pear and apple highlights, and hints of wildflowers. An elegant cup.

July 24th

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

We will be back and OPEN on July 25th.

Have a safe and happy holiday!

Espresso: Ethiopia Sidama - Deri Kochoha

We started a new Single Origin Espresso today. It's Ethiopia Sidama - Deri Kochoha.

This Single Origin offering if from the Deri Kochoha washing station in Oromia, south of Yirga Cheffe. Some 600 farmer-members contribute to this lot, where it undergoes traditional hand-sorting and raised bed drying. their skill and attention to detail has given us an excellent coffee to work with. This coffee was roasted to three separate profiles and post-blended to increase depth and complexity in the cup.

In the cup it's layered apricot, peach, and orange blossom notes up front with a toffee-caramel candy sweetness, and a smooth and lasting cocoa finish. Bomb diggity good!

Brazil Mogiana - Dry Process Peaberry

Fresh out of the roaster: Brazil Moginana - Dry Process Peaberry.

This coffee is a peaberry lot from Mogiana in the Sul de Minas region. This lot consists of two cultivars - Bourbon and Mundo Nova. This peaberry lot was separated during the dry milling process after sorting and patio drying.

In the cup it's toasted almond and warm nut tones and light cocoa, with a clean red apple finish and just a touch of sarsparilla. A crowd pleaser.

Espresso - Eddie's Fat Guitar

Testing and tasting the new espresso.

We just started pulling Eddie's Fat Guitar espresso, and it's also available Whole Bean as of now!

This rich and vibrant espresso is as thick as poundcake with an eruption of flavor that's sure to keep Jamie cryin' for more. A three bean blend of coffees from Brazil, Ethiopia, and Papua New Guinea that texture tones on your tongue.

In the cup it's cinnamon spice, orange peel, and rockin' rootbeer notes, with brown sugar and honey sweetness. Yeah!

Papua New Guinea - Baroida Plantation

Just bagged some Papua New Guinea - Baroida Plantation.

The Baroida Plantation was founded by Ben Colbran in the 1960s. Ben first purchased the land from a native man named Taro and they were amongst the first people to cultivate crops in these valleys. This lot was picked and produced at the farm, and the ability to control the quality of the coffee shows in the cup.

In the cup it's apple and warm cinnamon spice with a fruited aromatics, hints of honey and nutmeg. Spice and orange peel notes as it cools. Tasty!

4th of July

caffe d'bolla will be CLOSED on July 4th.
We will resume regular business hours on July 5th.
Have a happy and safe holiday!

peach cakey dessert

Yiching says -- 

I've been experimenting baking different treats and desserts for the shop. These days I like to make little cakey dessert in ramekins. This one is "peach cakey dessert" (served with whipped cream.) 

Try it next time you see them!

Ethiopia Chelelektu Yirga Cheffe

On the siphon right now we have Ethiopia Chelelektu Yirga Cheffe. 

This lot 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'elelek'tu in the Kochere Woreda of Yirga Cheffe.

In the cup it's tangerine, apple, and grape, with caramel and honey body and jasmine floral highlights. Aromatics from bergamot to berry. Huge thumbs up!

Ethiopia Sidama Deri Kochoha

Fresh out of the roaster: Ethiopia Sidama Deri Kochoha. It's available on the siphon, and also as Whole Bean coffee (as of now.)

This lot of Sidama region coffee comes from Deri Kochoha station. The station has approximated 600 contributing farmers, and produces approximately 2 containers per year. They use a traditional pulping, fermentation, and drying methods to produce an exceptionally sweet and clean coffee.

In the cup it's fig, buttery brown sugar and cinnamon notes right off the bat with a black tea finish. As it cools, hints of wheat bread come through and the flavors change to Meyer lemon and soft citrus notes with warm caramel and orange blossom highlights.

Layered. Complex. Sweet. A favorite of 2012!

Ethiopia Gera Jimma Nano Challa

Fresh out of the roaster: Ethiopia Gera Jimma Nano Challa.

This coffee from Nano Challa Cooperative is part of a new initiative we have in Ethiopia to work direct at the coop level. A cooperative can make all kinds of quality improvements, turn out fantastic coffee, and sink deeper in debt all the while. Cooperatives often fail to return a fair and full amount of payment to their farmer-members. Often this is from poor management, and sometimes from graft as well. With this lot we can verity that the great price we paid will result in a fair distribution of funds, a better managed coop, investment in the mill, and even better coffee next year!

In the cup it's sweet, light, and juicy peach notes with hints of apricot and red current. Honey and jasmine floral notes throughout. Light and sweet.

Espresso - Percy Butterfield's Exciting Journey

Currenly our espresso On Tap, and also available Whole Bean at caffe d'bolla is Percy Butterfield's Exciting Journey!

This adventurous espresso starts with a peaberry from the fantastic family owned Finca Matalapa in El Salvador, this has been joined by two other special selections - Java Kopi Sunda and Ethiopia Haro Sana. Each coffee is roasted separately and post-blended to capture the best flavor and complexity.

In the cup it's malt and almond notes, candied red fruit and buttery caramel sweetness. An amazing finish of cinnamon and apricot complete the cup. An espresso lover's espresso!

Last Java Kopi Sunda This Year

This is the last batch of greens of Java Kopi Sunda we have at caffe d'bolla this year. Come grab a bag of this phenomenal coffee while it's still available!

This is the second yea of a small-yet-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 the 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 form all other Java coffee. All Java coffee sold in the U.S. is from Eastern Java.

In the cup it's semi-sweet chocolate, raisin, red apple, and a wonderful tamarind note. The fruited aromatics add a depth and complexity unlike any other Java coffee. An amazing cup.

Ecuador Organic Espindola Small Producers

Lots of coffee roasting at caffe d'bolla right now!


bagging coffee.

Fresh out of the roaster: Ecuador Organic Espindola Small Producers.

This microlot blend is the result of an effort to raise the quality, and price on Ecuador coffee. Our buyer has been working with a local cooperative, ProcafeQ, for the past three years. They now have the opportunity to identify special microllots and buy carefully produced wet-process lots, or to build a blend from lots too small to export (like this lot). The Espindola lots were from producers who had distinctive coffees but were too small to export, some less than a single bag. So we combined the best to form the Espindola region lot.

In the cup it's a sweet caramelized sugar background with hints of sweet vanilla, floral, and light tangerine. Sweet and sublime.

Ethiopia - Pulp Natural Limu

Yiching says --

Just realized we haven't been blogging much... Note To Self: MUST do so more frequently!

***

Fresh out of the roaster at caffe d'bolla: Ethiopia - Pulp Natural Limu. 

This is a very clean tasting pulp natural process Limu area coffee from the mysteriously-named Helen Gebrenigus exporter. With a pulp natural, the cherry comes in from the farms and is pulped (skin removed) immediately. It is then laid directly onto raised beds. It must be distributed in a thin layer and turned often, especially in the initial days of drying. This coffee was from a private farm and then traded through the ECX. 

In the cup it's peach, mango, apricot up front, with a honey sweetness and coriander and lemongrass highlights. Yum!

Select Single Origin Subscription

Coffee ready to be shipped out.

Do you know caffe d'bolla has a Select Single Origin Subscription program? Shipping is included in the price of your subscription. It's a wonderful gift for yourself or for a loved one!

Memorial Day

caffe d'bolla will be CLOSED on Memorial Day.

We will OPEN on Tuesday.

Sumatra Lintong Tano Batak

Fresh out of the roaster and available Whole Bean right now... Sumatra Lintong Tano Batak!

Lingtong coffees are farmed by the Batak peoples that are the indigenous tribe that works the coffee in this area. Tano Batak, which simply means "Land of Batak" is a coffee that is carefully prepared and sorted again in  Medan to the highest standards. The Tano Batak project is sourced from a family of Batak collectors in Lintong, known for their long-term, direct relationships with the small-scale farmers.

In the cup it's clove, molasses, sweet wood and hints of pepper spice. Malty and brownie-like chocolate in the cup. Sweet and sumptuous, a textural delight on the palate.

Ethiopia - Haro Sana Cooperative

On the siphon today we have Ethiopia - Haro Sana Cooperative!

Haro Sana is in the Agaro area of Jimma. Haro Sana is part of an initiative in Ethiopia our buyer has to work direct with the farmers at the cooperative level. The program is run by a non-government agency that helps to maintain and improve soil and plant quality, and reinvest in milling and coffee infrastructure as well as verify income and distribution to all members.

In the cup it's juicy candied fruit notes, sweet buttery caramel, and almond, with red fruit and soft creamy notes emerging as it cools. Astounding!

Bolivia Cenaproc Cooperative

One of the coffees we have on the siphon today is Bolivia Cenaproc Copperative.

CENAPROC stand for Central Asociados de Productores de Cafe. It was founded in 1992 and now has 171 members farming coffee on 1,185 hectares of forested land. Ceneproc lots have won Bolivian cupping competitions and regularly place in the top of other regional competitive events. 

In the cup it's almond, tamarind, and pear with sweet maltiness. Warm nut and cocoa aromatics complete the cup. A pleasurable and balanced coffee.

Burundi Karinzi - Maruri Hill

Just bagged! Available Whole Bean: Burundi Karinzi - Maruri Hill. This is also going to be featured in our Coffee Tasting Class - Basic tonight!

Karinzi is a smallholder coffee coop affiliated with Sogestal Kayanza, located in north Burundi near the Rwanda border. A sogestal is the Burundi entity that oversees regional cooperatives, helping them warehouse and market their coffees. The coop has recently (in 2012) taken profits to buy a new Penagos pulper, and do all the processing themselves. This will help them retain more profit from the sale of their coffee lots, rather than paying for processing fees.

In the cup it's sweet and savory aromatics with fruited apricot and heavy peach sweetness in the forefront. Hints of cola and raisin with a caramelized sugar and toffee flavors in the background. Exceptionally sweet and clean.

Brazil Fazenda Santa Mariana

Whole Bean Available at caffe d'bolla right now... Brazil Fazenda Santa Mariana!

Santa Mariana is a family owned farm that dates to the 1800s. The farm is in Carmo da Cachoeira, Sul de Minas. Elevation ranges from 900 - 1200 meters. The farm grows Acaia, Red Catuai, Yellow Catuai and Mundo Novo cultivars. Thi slot is a blend of all four cultivars.

In the cup it's almond nut and nut skins with hints of dark malt, and cocoa. Tangerine highlights as it cools. A balanced and delicious Brazil!

Java Kopi Sunda

Fresh out of the roaster, and just bagged... Java Kopi Sunda!




This is the second yea of a small-yet-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 the 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 form all other Java coffee. All Java coffee sold in the U.S. is from Eastern Java.

In the cup it's semi-sweet chocolate, raisin, red apple, and a wonderful tamarind note. The fruited aromatics add a depth and complexity unlike any other Java coffee. An amazing cup.

Guatemala Huehuetenango - Finca La Maravilla

One of the siphon coffees we're offering at the shop right now is Guatemala Huehuetenango - Finca La Maravilla.

This wonderful coffee is going fast! Maravilla means "the wonder", and it truly it. The farm is in the La Libertad area in the northern part of Huehuetenango. It is a high elevation farm, from 1500 to 1850 meters. The owner, Maruicio Rosales, maintains a beautifully cultivated crop that translates into a phenomenal coffee year after year.

 In the cup it pains flavors all over your palate. Sweet orange, with caramel and toffee notes, and wonderful fruit highlights throughout - cranberry, raisin, and a little light citrus and warm chocolate notes. A mouthful of pleasure in every sip.