"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.