Social media has allowed me to connect to so many partners, all over the world. I am so proud to call them not only partners, but my friends as well. The Roastery in Seattle sells the Decaf Costa Rica Bella Vista F.W. Tres Rios, but they do not sell the caffeinated version. Starbucks in Costa Rica sells the caffeinated version, but not the decaf. I was lucky enough to swap coffee with my friend in Costa Rica, so we could both do side by side tastings of this coffee, and note the differences between the decaf and regular.
Of course, I put together a little coffee tasting to go with it 🙂
Costa Rica Bella Vista F.W. Tres Rios has a high acidity and a medium body,complex with a juicy finish. Tangy with floral and citrus notes. This coffee was originally introduced in 1999, and is now currently only offered in Latin America. The decaf version, however, can be found at the Reserve Roastery in Seattle, and on the Starbucks Store online.
Once of the things I love about this coffee is the sweetness, and the fresh flavor it has, the bright, almost lime acidity, and the warm spice undertones. It is a beautiful coffee, and I wanted to create something simple, yet unexpected to go along with it.
If you do not have access to piment d’espelette, which is a harder to find pepper, you can use a hot, unsmoked paprika instead. If you want more heat, you can even use a touch of chili powder. I like the piment d’espelette because it is a mild, sweet heat, with the slightest bit of smokiness.
- one cantaloupe
- one lime
- piment d'espelette
- cut the cantaloupe in half and scoop out the seeds
- slice the cantaloupe in even slices, about ¾"-1" thick.
- Squeeze lime juice over each slice, and then sprinkle piment d'espelette
- Place slices on hot grill for about 30 seconds each side. Don't have a grill? That's ok, these are good cold too 🙂