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Watermelon, lavender, raw honey
Kolla Bolcha
Juicy on the front end, with hints of watermelon and lavender and a finish filled with sweet notes of raw honey. The perfect refreshing coffee for a hot summer’s day or an afternoon pick-me-up.
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WHY
YOU'LL
LOVE IT
This delightful coffee hails from the Agaro region in Ethiopia. Formed in 2016, the Kolla Bolcha Cooperative celebrated its first harvest in 2017, yielding exceptional coffees from the start. All freshly harvested Kolla Bolcha beans are pulped and soaked overnight, dried in the shade for 24 hours, and moved to raised African beds to dry for 8‚12 days. This innovative process accentuates the crisp and distinct fruit and sweet honey flavors of the coffee, making it unlike anything you‚Äôve tasted before.
Our Kolla Bolcha is juicy on the front end, with hints of watermelon and lavender and a finish filled with sweet, luscious notes of raw honey. With bursts of flavor that linger like holding down a piano key, it's the perfect, refreshing coffee for a hot summer‚ day or an afternoon pick-me-up.
About The
Farm
This delightful coffee hails from the Agaro region in Ethiopia. Formed in 2016, the Kolla Bolcha Cooperative celebrated its first harvest in 2017, yielding exceptional coffees from the start. All freshly harvested Kolla Bolcha beans are pulped and soaked overnight, dried in the shade for 24 hours, and moved to raised African beds to dry for 8–12 days. This innovative process accentuates the crisp and distinct fruit and sweet honey flavors of the coffee, making it unlike anything you’ve tasted before.
WHY SNAPCHILL™
Cold without compromise.
Cold brew, ice and refrigeration dilute and degrade coffee flavor and aroma
Better Buzz
"Snapchilling™ is our new favorite way to drink coffee"
Food & Wine Magazine
“At last, REAL iced coffee, brewed with correct extraction, and chilled to 40 degrees in under a minute. So much sweeter than cold brew! I’ve been looking for this for TWENTY years!”
George Howell,
Specialty Coffee Pioneer
“Better than what almost all baristas can make at the café or at home.”
Scott Rao,
Foremost Coffee Expert and Author
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