Kolla Bolcha is a fully washed Ethiopian coffee from Agaro Gera in Jimma, grown by smallholder farmers at 1900–2200 masl. Composed of heirloom varieties, the cherries are pulped using Penagos equipment and soaked overnight in fiberglass tanks before drying on raised beds for 20 days. The coffee showcases floral and tea-like characteristics with notes of shortbread and peach.
Founded by a Seattle native who honed his craft in Melbourne, Australia, Stamp Act Coffee brings an international perspective to roasting. The focus is on sourcing high-quality, traceable coffees and roasting them with a light touch to highlight their natural sweetness and complexity.
