SINGLE ORIGIN COFFEE
Colombia - Andres MuÑoz
We couldn’t be happier to bring on this beautiful Pink Bourbon grown By Andres Muñoz out of Huila, Colombia. At 2,100 MASL Finca Progreso is in the clouds. This high elevation has allowed Andres to grow healthy Pink Bourbon as the cooler climate helps protect his plants. With the stellar results, he’s shifted his operation to producing only this variety. Andres and his family have worked hard over the past 15 years working in coffee, and it surely shows. This coffee expresses a ton of florality in its aroma and in its flavor profile. On the cupping table we tasted jasmine, lingering notes of citrus, and floral honey.
Colombia - Chachagüî
We’re excited to welcome another coffee by way of our friends at Azahar Coffee in Colombia. Chachagui showcases the dedication of two families from the municipality of Chachagui, Nariño and one from nearby Yacuanquer. Farmers pick the cherries by hand at peak ripeness. Then, the intact cherries are dry fermented for a period of 90-96 hours, after which producers rinse and lay the cherries out to dry. This coffee is expressive, vibrant, and wears the natural process on its sleeve. Buckle up!
COLOMBIA - DECAF
This blend of coffees from the Cadefihuila Coop in Huila is comprised from 15 farmers’ crops from the Pitalito, Acevedo, and Palestina districts between 1700-1850 meters above sea level.
The Sugar Processing maintains much of the green coffee flavor and has an integrated vertical supply chain. This is because the growing, processing, and decaffeination process all happens at origin, right in Colombia.
Ethiopia - Riripa
This summer we welcome back Riripa, a washed coffee from West Arsi, Sidamo. This coffee is sourced from smallholders in the Riripa Village where farmers cultivate their crop between 1900 - 2200 MASL. Farmers deliver their coffee to a local washing station owned and operated by SNAP Trading. During the washing process, seeds are fully submerged in water and left to ferment for 36-48 hours before being laid out to dry on raised beds. Negusse Debela established SNAP Specialty Coffee in 2008 aiming to provide consistent and exceptional processing of coffees from Ethiopia each year, and it certainly shows here. Riripa is clean and sweet with the complexity we love so much in coffees from Sidamo. This coffee has intensely floral and hoppy aromatics and a tea-like delicacy. We’re tasting Citra Hops, Tangerine, and Black Raspberry.
Ethiopia - Uddeyi Natural
This naturally processed Ethiopian coffee is brought to you by the Uddeyi Farmers Group and Ture Waji who leads his company, Sookoo Coffee. This coffee is grown at 2180 MASL in the Guji region of Ethiopia. The warm days and cool nights here produce a cherry that is dense and rich with sweetness. It's made up of a combination of local landraces and newer, disease resistant JARC varieties. In the cup, we're immediately met with a delicate florality, similar to that of honeysuckle. As it cools we dive into a mix of blueberry and lemonade sweetness rounding out an incredibly juicy cup.
Blends
Winter Warmth
Our Winter Warmth blend is the perfect complement to spending time with loved ones this year. It's intentionally crafted with comfort, family, and friends in mind. Winter Warmth is sure to be a crowd-pleaser with its great overall balance and sweetness. This year we're tasting Dark Chocolate, Baking Spices, and Boysenberry.
HALF FULL
At Bolt, we like to view the glass as half full. Some may see this as missing caffeine; we see it as a deliciously sweet blend that can give you a boost of energy with bedtime right around the corner.
This is Half Full: a 50/50 split of our incredible sugar processed decaf and seasonal Colombian coffees.
MEDIUM WELL
Do you consider yourself a fan of dark roasts? If so, Medium Well is the bag for you. While it's not a traditional dark roast, our roasting team has been able to bring forth the familiarity of dark roasted flavors while maintaining a level of terroir (taste of place) in this cup. This coffee has a robust body and low acidity with enough structure to hold up to additives. (Might we recommend oat milk??)
LIGHTS Out
Lights Out is our darkest blend for those who love a full bodied cup that embodies characteristics of the word “roast.” We intentionally source coffees for this blend that can withstand higher temperatures in the roaster while retaining sweetness and balance. Expect a deeply rounded and full bodied cup accompanied by dark and developed flavor notes such as Tobacco, Burnt Sugars, and Dark Chocolate.
MASS APPEAL
Mass Appeal is the coffee to start your day... A benchmark of sorts, it's easy drinking, super balanced, and sweet. This blend is enjoyable through most any brew method and highlights some of our favorite attributes of a medium roast. Milk chocolate notes with a berry jam-like sweetness are complimented with a weighted cup and an introduction of roast notes.
SEVEN HILLS
We all know Providence is a second Rome, and just like Rome, it's founded upon seven hills. Our personal favorite being Smith Hill, upon which our roastery sits.
Seven Hills sets out to be foundational espresso blend. Whether you enjoy your espresso neat or with steamed goodness, Seven Hills will provide a rich, chocolatey shot with a deep fruited sweetness.
LIGHT BRIGHT
Light Bright celebrates the enzymatic qualities of coffee. Your fruits, florals, and refreshing qualities will shine through in every cup. We love brewing Lite-Bright by way of a Chemex, but a pour-over or any auto-drip machine with a paper filter will be sure to display these attributes. Expect a pronounced citric acidity complemented with a light-bodied sweetness trailed by a lasting caramel finish.
No Fuss
Our No Fuss Cold Brew is comprised of seasonally rotating coffees that craft a cup with a lower acidity and distinct dark chocolate sweetness. We intentionally roast this coffee for an extended period of time to increase caramelization and give it a rounded, medium body. Perfect served over ice or on its own, this blend is ideal for all of the cold coffee drinkers out there!