Aches and Pains of Customer Coffee Transition

Most coffee and espresso served is the United States is bitter, stale, over-roasted, unflavorful dreck. In order to make this bitter, unflavorful swill palatable, you need to add sugar to it, but this presents a problem for the growing number of quality oriented shops.

Adding sugar to the latte, or God forbid a cappuccino or macchiatto upsets the flavor balance of the espresso and the drink. Each roaster logs many hours of sourcing the proper beans, blending, roasting and tasting in order to create an espresso that works wonderfully alone, with milk, or both. Tweaking the roast to pull out the proper amount of sweetness, or wonderfully flavored acidity, which becomes smooth and sweet in milk... these all become corrupted, and honestly become over-sweetened if marred with sugar. And this all goes back to the habitual pour and stir, as a defense mechanism of the bitter brew consumed at most caffe.

Taste, drink, enjoy the subtleties of flavor that dance across your tongue and linger quizzically in your mouth. Do not treat such fine brew as the commoner's beverage. Rejoice at the coffee splendor you are about to partake.

Honestly, it is an offense to everyone in the chain. So for the thousands of coffee shops that serve horrendous bitter swill or under-extracted, over-roasted, old and stale espresso; please tell your customers, "it isn't this bad everywhere."

Come. Taste. Enjoy.

Three New Beans at caffe d'bolla

Three new coffees in!

Brazil Fazenda Esperanca:
This wonderful coffee was #1 at Brazil's Cup of Excellence in 2007. It has previously placed 2nd, 3rd, 4th, and 6th. This Yellow Bourbon, grown at 1500 meters, is a rare gem in Brazilian coffee. Sweet floral and caramel aroma, tangerine and honey in the cup.

Kenya AA Nyeri - Kiamaina:
A fantastic coffee from the Nyeri district in Kenya. Crystalline clear flavors permeate this wondrous brew. Peach nectar throughout the cup with hints of warm honey, lemon and spice in the finish.

Nicaragua Limoncillo Java Longberry:
This coffee, from the Limoncillo Estate, is 100% Java.
Sweet smokey nut flavors with soft hints of lemon cookies in the cup.

Panama!

I roasted a new batch of Panama Carmen Estate to a light City roast.
Floral, tangerine/peach and vanilla as it cools.

Experimenting with a radical espresso blend of Panama Carmen Estate and an excellent Kenyan from the Nyeri district.
So far the results are promising.

Online Orders Are Coming!

Orders have started coming in on our online store.

Plenty of fresh roasted coffee and espresso to go around.

A Corny Story

A girl came into our caffe this afternoon.
"I want the siphon coffee... the Guatemala."
I hadn't seen her before, so I asked if someone had sent her.
She says "yes" and she's read about us online.

After finishing her coffee she stops to thank me for the cup, and starts talking about the flavors and how she could taste them in the different parts of her mouth. She starts to ask me about which espresso I would recommend, and says, "Yea, I'm in from Iowa and my friend said I had to come here and have the siphon and bring back some espresso." Apparently he's a CoffeeGeek Podcast listener and is always looking for great coffee.

So "friend in Iowa", I hope you enjoy the espresso,
and Thanks.

New Syphon (siphon, Vac Pot...)

I received a package from overseas yesterday.
I am testing some new coffee syphon, a 3 cup and the awesome 2 cup.
So far they are working well. I am looking for exclusivity, so I'm being fairly rough with them. I will run some more rigorous tests, but it looks like we may have a winner.

SHOP caffe d'bolla -- online store

Our online store is up and running!

There may be a few minor bugs here and there. Please be patient as we continue to update more products and merchandise. The coffee and tea selections may change often depending on current stock, and what crop is coming in.

As of now all payments are secure through PayPal, and Credit Card processing will be added in the very near future.