caffe d'bolla will be
OPEN until 3pm on New Year's Eve
& CLOSE on Monday the 2nd.
We will resume our regular hours on Tuesday.
Happy New Year!
Saturday, December 31, 2011
Holiday Hours
caffe d'bolla will be
OPEN until 3pm on New Year's Eve
& CLOSE on Monday the 2nd.
We will resume our regular hours on Tuesday.
Happy New Year!
Thursday, December 29, 2011
Bolivia Beneficio Buenaventura Lot 45
Fresh out of the roaster, and On the Siphon right now: Bolivia beneficio Buenaventura Lot 45!
This coffee comes from a small coffee mill located in the Caranavi growing region of Bolivia. This is a micro-regional coffee that is brought to the mill in small lots from local farmers, and processed without separation. The coffee is processed using traditional fermentation methods. This was lot 45 of the year, and it is fantastic!
In the cup it's floral and peach notes with a nice milk chocolate background. As it cools lemon tea and apple notes emerge. It's so tasty!
This coffee comes from a small coffee mill located in the Caranavi growing region of Bolivia. This is a micro-regional coffee that is brought to the mill in small lots from local farmers, and processed without separation. The coffee is processed using traditional fermentation methods. This was lot 45 of the year, and it is fantastic!
In the cup it's floral and peach notes with a nice milk chocolate background. As it cools lemon tea and apple notes emerge. It's so tasty!
Wednesday, December 28, 2011
Sumatra - Dry Hulled Aceh Bukit
Today On the Siphon we have Sumatra - Dry Hulled Aceh Bukit.
The Bukit project starts with small-holder coffee, purchased mid-drying from this specific Aceh subdistrict in Takengon, then dried in parchment all the way to 11% moisture. This unique process creates a Sumatran unlike any other. Nowhere else in the world is unprotected green coffee dried like this.
In the cup it's balanced bittersweet fruit - plum and chocolate biscotti, with clove, cinnamon, coriander, and ginger coming through as it cools. A one of a kind offering.
The Bukit project starts with small-holder coffee, purchased mid-drying from this specific Aceh subdistrict in Takengon, then dried in parchment all the way to 11% moisture. This unique process creates a Sumatran unlike any other. Nowhere else in the world is unprotected green coffee dried like this.
In the cup it's balanced bittersweet fruit - plum and chocolate biscotti, with clove, cinnamon, coriander, and ginger coming through as it cools. A one of a kind offering.
Friday, December 23, 2011
Holiday Hours
caffe d'bolla will be
OPEN until 3pm on Saturday, Dec 24th
& CLOSED on Monday, Dec 26th.
We will resume our regular business hours on Tuesday.
Happy Holidays!
Thursday, December 22, 2011
Guatemala Huehuetenango Finca Rosma
Fresh out of the roaster this morning... Guatemala Huehuetenango Finca Rosma!
Finca Rosma is a small farm near Michicoy town in San Pedro Necta area of Huehuetenango. It is situated at an elevation of 1900 meters in the Los Cuchumatanes mountains. Finca Rosma is owned by the Rosales family, managed by the son Fredy Rosales. The name is in honor of his grandmother, Rosemarie. This exceptional farm placed #2 in the 2010 Cup of Excellence!
In the cup it's a sensual feast of aromatics! Rose floral notes, red cherry, apple, and plum all carry through as you drink. Hints of cinnamon and warm spices add a subtle balance to the "WOW" swweetness in the cup. An outstanding coffee!
Finca Rosma is a small farm near Michicoy town in San Pedro Necta area of Huehuetenango. It is situated at an elevation of 1900 meters in the Los Cuchumatanes mountains. Finca Rosma is owned by the Rosales family, managed by the son Fredy Rosales. The name is in honor of his grandmother, Rosemarie. This exceptional farm placed #2 in the 2010 Cup of Excellence!
In the cup it's a sensual feast of aromatics! Rose floral notes, red cherry, apple, and plum all carry through as you drink. Hints of cinnamon and warm spices add a subtle balance to the "WOW" swweetness in the cup. An outstanding coffee!
Wednesday, December 21, 2011
Espresso - Winter in Bermuda
Holly Jolly was all sold out before Christmas, so John created another festive espresso: Winter in Bermuda!
This kooky blend will put you in the right place, a nutty, nutty kind of space... Wild forest cultivars from Shakiso in Guji, Ethiopia are perfectly paired with another amazing offering from the Naranjo Tablon in El Salvador's famed Finca Matalapa.
In the cup it's layered hazelnut and almond with jasmine floral notes, and orange zest highlights. A mild honey sweetness pulls it all together. Crazy good!
This kooky blend will put you in the right place, a nutty, nutty kind of space... Wild forest cultivars from Shakiso in Guji, Ethiopia are perfectly paired with another amazing offering from the Naranjo Tablon in El Salvador's famed Finca Matalapa.
In the cup it's layered hazelnut and almond with jasmine floral notes, and orange zest highlights. A mild honey sweetness pulls it all together. Crazy good!
Tuesday, December 20, 2011
Espresso - Holly Jolly
For the holidays this year we created an espresso just for the home espresso enthusiasts! It's called Holly Jolly!
This festive blend will bring your magical visions of Kings from distant lands. "We three beans of origin are..." Ethiopia Harrar Longberry anchors this journey, and is accompanied by a microlot Costa Rica and a Sumatra Peaberry.
In the cup it's ripe stone fruit - peaches and mango, ginger, nutmeg, sweet cinnamon and warm citrus notes. Hints of floral and bergamot highlights the cup. Enjoy!
This festive blend will bring your magical visions of Kings from distant lands. "We three beans of origin are..." Ethiopia Harrar Longberry anchors this journey, and is accompanied by a microlot Costa Rica and a Sumatra Peaberry.
In the cup it's ripe stone fruit - peaches and mango, ginger, nutmeg, sweet cinnamon and warm citrus notes. Hints of floral and bergamot highlights the cup. Enjoy!
Thursday, December 15, 2011
Ken Tanaka's Winter Berry
Currently pulling at caffe d'bolla is Ken Tanaka's Winter Berry espresso.
Ken Tanaka loves fresh fruits and berries with his cereal in the morning! But as the months grow colder, it's difficult for Ken to find anything fresh at the market. Ken was excited to find he can taste his fruits and berries in this espresso!
This espresso is the perfect blend of Sumatra Gayo Mandheling and Ethiopia Harrar Longberry. Each coffee was roasted separately and post-blended to maximize the complexity of the epsresso.
In the cup, sweet berry aromatics immediately fill your senses. Plum, dark ripe berries, and a stone fruit finish will leave you eagerly anticipating the taste of fresh fruits and berries in your espresso, just like Ken Tanaka.
Ken Tanaka loves fresh fruits and berries with his cereal in the morning! But as the months grow colder, it's difficult for Ken to find anything fresh at the market. Ken was excited to find he can taste his fruits and berries in this espresso!
This espresso is the perfect blend of Sumatra Gayo Mandheling and Ethiopia Harrar Longberry. Each coffee was roasted separately and post-blended to maximize the complexity of the epsresso.
In the cup, sweet berry aromatics immediately fill your senses. Plum, dark ripe berries, and a stone fruit finish will leave you eagerly anticipating the taste of fresh fruits and berries in your espresso, just like Ken Tanaka.
Tuesday, December 13, 2011
Panama Boquete - Garrido Estate Lot 26-92
Fresh out of the roaster and available Whole Bean at caffe d'bolla right now is Panama Boquete - Garrido Estate Lot 26-92.
This offering is the combination of two specific small lots from Garrido Estate, lot 26 and lot 92. The farm, called mama Cata after the family's Matriarch, is located in the Alto Quiel area of Boquete, one of the best areas for coffee in Panama.
Coffee is hulled and sorted at their own mill, just outside of Boquete. It's shipped to their wet mill for processing. Jose Garrido separates each wet processed batch and cups each individually to continuously improve quality control.
In the cup it's sweet and juicy cooked apple notes with hints of molasses and almond skin. Aromatic wood notes climb through the cup as well. A perfect balance of sweet and bittersweet. An absolutely outstanding Boquete coffee.
This offering is the combination of two specific small lots from Garrido Estate, lot 26 and lot 92. The farm, called mama Cata after the family's Matriarch, is located in the Alto Quiel area of Boquete, one of the best areas for coffee in Panama.
Coffee is hulled and sorted at their own mill, just outside of Boquete. It's shipped to their wet mill for processing. Jose Garrido separates each wet processed batch and cups each individually to continuously improve quality control.
In the cup it's sweet and juicy cooked apple notes with hints of molasses and almond skin. Aromatic wood notes climb through the cup as well. A perfect balance of sweet and bittersweet. An absolutely outstanding Boquete coffee.
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