Here’s how we brew this delicious silky cup of strawberry jam and stone fruit—Ethiopia Kolla Bolcha Lot #4 by Broadcast!


Kolla Bolcha is a relatively new coffee co-op to the Agaro region of Ethiopia, but they’ve already built a reputation for their immaculate processing methods. Using upgraded equipment, they soak their coffees overnight after washing, resulting in a strikingly clean expression of each unique lot.


We tasted strawberry jam, papaya, a hint of jasmine, and grapefruit as it cooled, with a sweet stone fruit fragrance, a juicy acidity, and a silky body.

 Kolla Bolcha

🌍 Origin: Agaro, Jimma, Ethiopia

💦 Process: Washed

🔬 Varietal: Landraces

⛰ Elevation: 1,900 - 2,200 MASL

Brew Recipe for Pour-Over

Using Stagg [X] Dripper


22g of Kolla Bolcha by Broadcast to make 350g of coffee.

350g of Water



1. Measure and grind coffee

Measure out 22g coffee beans and grind them on a medium to a medium coarse setting. We used setting 5 on Ode with Gen 2 Burrs, which is about 4 on Ode with Gen 1 Burrs.

2. Heat water and rinse filter

Heat water to 205°F and rinse your filter before putting your coffee grounds in.

3. Pour 44g for the bloom

Fully saturate your coffee grounds with twice as much water as coffee, and allow about 32 seconds for the bloom.

4. Continue pouring in 3 stages

After the bloom, pour to 106g, then 100g, and finish at 100g. The total brew time should be about 3:30 mins.

5. Decant into your favorite mug and enjoy! 

Look out for the delicious strawberry jam flavor and incredible orange tangerine aroma.