D'bolla

I am from the US and my wife is from Taiwan.  Our goal was to create a balance of coffee and tea, where both would be exceptional.

We attended seminars and trade shows for two years before starting. We decided early that every drink would be made by the cup to ensure quality and freshness. After testing over one-hundred espresso blends, we settled on using a respected traditional Italian roaster in Seattle.

We spent all of our start-up phase honing our craft. Understanding the proper steep time and temperatures for the teas, and the right dose, grind, tamp, temperature, and pump pressure for the espresso.

In mid 2005, we began roasting our own Single Origin coffee and by 2007 we added a larger roaster and were roasting everything in house as well as shipping beans nationally.

We began offering Press coffee by the cup, and in 2008 we began offering siphon coffee on a limited basis. Our siphon bar was finished in November 2008. We are one of only a handful in North America.

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Beach Bum Cafe
Brew HaHa!
Buzz
Cafe Du Monde
Cafe Grumpy
Caffe D’Bolla
Caffe KiLim
Coffea Roasterie
Coffee Grinder
Commonwealth Cafe
Cups: An Espresso Cafe
Daily Grind
Donkey Coffee & Espresso
Drip Coffee
Elemental Coffee
Elevated Grounds Coffeehouse
Elixr
Eternity Coffee Roasters
Firestorm Cafe & Books
Hub Coffee Roasters
Java Joes Coffeehouse
Java on Sherman
Jo’s
Land of a Thousand Hills
Mocha Joe’s
Mornings in Paris
Octane Coffee
Peregrine Espresso
Red Raven Espresso Parlor
RJ Cafe & Bistro
Rojo’s Roastery
Runcible Spoon
Sightglass Coffee
Star Lounge
Steam Dot
Stella’s Coffeehaus
Sunergos
The Coffee Ethic
The Java Break
The Mill
The Split Bean
Think Local
Thinking Cup
Topped Off

D'bolla

d'bolla

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