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!