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.
Tuesday, October 22, 2013
Saturday, October 19, 2013
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.
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!
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!
Friday, October 18, 2013
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!
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!
Thursday, October 17, 2013
Thursday, September 26, 2013
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!
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!
Wednesday, September 25, 2013
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.
Monday, September 23, 2013
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!
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!
Saturday, September 21, 2013
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!
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!
Thursday, September 12, 2013
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!
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!
Wednesday, September 11, 2013
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!
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!
Saturday, September 07, 2013
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!
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!
Wednesday, September 04, 2013
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.
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.
Tuesday, August 27, 2013
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!
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!
Monday, August 26, 2013
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!
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!
Friday, August 23, 2013
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!
Saturday, August 10, 2013
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!
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!
Thursday, August 01, 2013
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!
Friday, July 26, 2013
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!
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!
Thursday, July 25, 2013
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.
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.
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