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

Simplicity is Beautiful

Twice to Mars

NEW ESPRESSO! Twice to Mars: caramel, plum, cherry. Delicious. Only at caffe d'bolla.

These Beautiful Beans

Yiching Says --

When you need fresh and delicious Single Origin coffee beans, get them at caffe d'bolla! John roasts the top quality in-season greens multiple times a week (ok he seems to be constantly roasting, if you ask me) with roast precision, so you can always get the best beans available.

Selections are constantly changing, so when you see the ones you like, pick 'em up right away! You may not see them again for another year. Come by the shop to see what's roasting and being put up on-shelf, and you can also follow us on Instagram, Facebook, or Twitter, to see our day-to-day posts and to interact with either John or myself.

Here are pics of a few Single Origin coffees we recently offered. Stop by and check out what we have in store for you today!

Guatemala Finca Rosma.

Ethiopia Kaffa Michiti Coop.
Sumatra Gunung Gayo - wet processed.
Costa Rica La Union Yellow Honey.

Come get your beans and talk coffee! :)

Kenya Nyeri Thageini AA

John Says...

This Kenyan is one of the best coffees I have had the pleasure of roasting this year. It will be available on siphon and as whole bean.

Thageini is part of the Aghuti Cooperative Farmers Society and is one of the washing stations producing consistently excellent coffee. This crop was purchased direct, not through the Kenyan auction, so a higher price was paid by our buyer so they would not risk losing this crop.

In the cup it's fruit punch aromatics with pink grapefruit, and raw sugar punctuated by plum, grape juice, and pineapple as it cools, with just a subtle hint of cinnamon. Phenomenal.

The recent crop of Kenyan coffees has been outstanding, so you can look forward to several more offerings in the coming weeks. 

Espresso: Building a Foundation

John says...

Roasting as a professional is a craft I do my best to approach in a thoughtful manner. There are too few coffee roasters who approach from the perspective of:  skill+knowledge+time = craft development. Most roasters seem to approach from the perspective of : green coffee+heat+time = brown coffee. brown coffee = "I am a roaster!" This distorted perception is not a reality, and is one of the most deceptive practices perpetuated throughout our industry.

I've been roasting for ten years now, and although we are a small roaster, we roast 40 or more different espresso every year, all consisting of usually 2-3 coffees, and we never repeat a blend. This is in conjunction with roasting about 50-60 strictly SO coffees throughout the year for whole bean and siphon coffee at our shop.

Many customers have said there is something unique to our espresso that they don't experience anywhere else, and I think that's true for every roaster who has found their voice and wants to communicate something to their customers. Espresso has a language of its own, it speaks to your senses and it speaks to your heart, but it has to start somewhere.

What coffees? What percentages? What profiles?

Those are all good questions.

The higher quality your green, the greater ability you have to construct a great espresso blend from a few components. I personally like blends more than SO espresso for two reasons, 1) not every coffee works as an espresso and 2) you will run out of said coffee too fast. As I mentioned before, I prefer using two or three component coffees for our espresso, more coffees than that and they start to get lost in the mix.

We do not use filler or commodity coffees for our espresso. All coffee we roast is above Specialty Grade, so as components they each have a wealth of complexity to draw on. I start with two different premises, one is a base component with highlights or accent notes from one or two other coffees. And the other is from a synergestic perspective of the component beans coming together to create a flavor (or flavors) greater than those of the individual beans.

Having a base coffee does not necessarily mean that will be the highest percentage in a blend, but it does mean that particular coffee will have the most dominant flavor. The greater familiarity you have with each coffee and how their flavors manifest in the espresso extraction process, the greater chance you have of creating a wonderful espresso blend.

This is how I would advise a new roaster to begin the active process of creating a great espresso blend: Start with five, ten, or twenty coffees. Roast, brew as coffee, and taste. Take notes. Now brew each coffee as an espresso and compare the differences in specific flavors to those from your coffee notes, paying close attention to which flavors have intensified from the espresso extraction method. This way you can understand how the extraction process changes, highlights, and reveals those unique characteristics. This is a starting point. Repeat the process for those same coffees with a different profile. Do this again and again and again until you have a feel for how each new coffee will act as an espresso.

Always roast components separately.

You will want to understand the tendencies of different bean densities and how they work together. What about SHB, maybe soft beans or Pacamara or Margogype, or peaberry? How does an Ethiopian peaberry roast compared to a Central American peaberry, and how do each work as a component of espresso? Continue building your knowledge base, know what profiles work best with what coffees, know how profiles should change for a Central American paired with a Brazilian vs one paired with a dry-processed Ethiopian.

Begin blending those coffees. If you started with twenty coffees, that will give you 380 two bean blend permutations and 6,840 three bean blend combinations. And quite a bit more once you factor in the varying percentage possibilities. That's a lot of tasting!

Do this for the next twenty coffees, and so on and so forth. Again. And again. And. Again.
After thousands of tastings, notes, profiles, and blend possibilities you will have a firm grasp of the basics. Now, with a solid foundation, you are ready to begin.

With each new roast, I seek to learn something new, and develop my craft. I hope you will do the same.

Happy roasting!

It's been 11 Years

This season is 11 years since we opened our little coffee shop. We have met many wonderful people over the years. We've seen children grow into adults and high school sweethearts become husband and wife. We've shared birthdays, holidays, rainy days, and weddings. But it is the drinks we make that allow us to thank you every day.

It is a privilege to make you smile, and we are honored you are part of our lives. We all look forward to a terrific year twelve! ☕❤

with love, 

-- John, Yiching, and Alex

Costa Rica Chirripo -- Finca Jonny

Finca Jonny is a 7-hectare family-run farm in the La Piedra de Rivas region of a National Park zone called Chirripo in a hidden corner of Costa Rica. Jonny (of Finca Jonny) decided to build a micromill and a greenhouse on the farm for processing and screen drying. The results are outstanding and the investment shines in the cup.

In the cup it's grape jelly, blackberry, and plum juice with a touch of coconut lil and snappy acidity to hold it all together.

Try it On Siphon while it's available!

Kenya Kirinyaga Kiangoi AB

Yiching says-- 

It's been quite busy at the shop, and John's been roasting a lot. There are many new coffees this season that John's been putting up on the shelves and also featuring on our siphon coffee menu. I, however, have not been at the shop much and therefore haven't been posting much about these coffees... but here I am, determined to post more and tell you more about some of the most popular beans we're offering at caffe d'bolla.



And this post is about a super delicious African coffee-- Kenya Kirinyaga Kiangoi AB.

Kiangoi is a coffee mill in Kenya. It is one of he processing stations of the Rung'eto Farmers Cooperative Society. While we like estate coffees, sometimes the quality from certain co-ops is superior. In a cooperative, each member is tending to only 200-500 trees on less than a hectare, as opposed to a huge estate that uses agribusiness growing methods. This more "personal" attention is reflected in the cup. Outstanding!

In the cup it's grape, mango, mulling spices, and vanilla bean with a refreshing apple acidity.

Come pick up a bag before it's done for the season!

Best Bean to Brew

We are honored to be named "Best Bean to Brew" in Best of the Beehive award from Salt Lake Magazine.

"We got lotsa coffee shops and lotsa roasters, but the best place to get a cup of locally roasted coffee is Caffe d'Bolla..."


Thank you so much!

Best of State winner

caffe d'bolla is named Best of State again this year. Thank you, and yay!

Drink that Small Latte

Yiching says -- 

You probably know by now that the espresso at caffe d'bolla is ever-changing depending on what's in season and what John thinks would work together when he roasts. I haven't been able to be at the shop as much as I'd like to, but I try to make it in enough to taste each espresso he creates. I also miss pulling shots and busting out lattes after lattes day in and day out before baby Alex arrived. I am hoping to help out at the shop more often so John doesn't have to be at the shop all by himself too much, plus I miss seeing the beautiful faces of our friends and customers...

Anyhow, here are a few small lattes I made with John's various delicious espressos since I last posted.




 
A small latte made with Easy as Pie espresso.



 
Small latte made with Berry Berry, Quite Contrary espresso.

 
A small to-go latte made with Mid-Morning Market espresso.


Small latte made with Totally Terrific and Tasty Toast espresso.



Come have a yummy small latte at caffe d'bolla today!

A Post about Our Recent Espresso

Someone kindly reminded us that we had not updated our blog for a LONG time. The fact is, with Alex keeping us extra busy, posting updates on Facebook, Twitter, and Instagram has been our main "outlet" for letting people know what we've been up to at the shop. However, we remember how fun it had been to blog, and we are determined to start blogging frequently!

In this post we're going to showcase a few of our espresso from the shop since we last poasted. John still roasts a few times a week, and offers a new espresso every 7-10 days. (Yes, we're still doing about 45 different espresso a year!)


"Dance of the Purple Penguin" espresso.


"The Agreeable German" espresso.


"Wagging Tails and Chasing Quails" espresso.


"Top of the ninth, bases loaded." espresso.


"Warm smile, soft blanket, and a box of popcorn" espresso.


"Eight paws, two hands, and one cookie" espresso.


"Whispering Snowflakes" espresso.


"Morning in the Marais" espresso.


"Yokohama Bay" espresso.


"Smooth Red Leather" espresso.


"Easy as Pie" espresso.

Come have an espresso today!

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's 10th anniversary: A Celebration and a 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.

Best,

 John, Yiching, and Alex

Big Shipment Day

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

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!

OPEN on 4th of July

We're OPEN today!

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!

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!

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.

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.

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!

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.

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.

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.

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.

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!

Nicaragua Dipilito Finca El Recuerdo

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.

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!

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.

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.

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.