Ethiopia Bitta Farm paired with banana pocky and dark chocolate and raspberry macarons….
Rwanda Abakundakawa prepared as a cold brew, but using a lemon ginger water from Trader Joe’s in place of plain, filtered water. The result is crisp and refreshing!…
Sun Dried Brazil Sertão joins the reserve line-up in July, but I was fortunate enough to get it early from the roastery! Sun Dried Brazil Sertão has milk chocolate and toffee notes with a malty sweetness, so I wanted to match that with a take on a traditional Brazilian dessert….
Cape Verde Fogo Island prepared as espresso, poured through a cloud of cotton candy. Paired with a a coconut and mango flavored donut topped with a plain vanilla glaze, crushed warheads (watermelon, black cherry and apple), cotton candy, marshmallows, edible gold stars, cotton candy and basically every other edible decoration I have! This is a pairing for unicorns!…
Cape Verdo Fogo Island paired with homemade poptarts filled with a mango-pineapple jam, topped with candied kiwis, lemon and lavender….
2016 Brazil Natural cup of excellence winner Sun Dried Brazil Guariroba. Jasmine and red berry notes with a brown sugar sweetness pair perfectly with cronuts (croissant/donuts) stuffed with a strawberry jam and vanilla custard….
Starbucks Reserve subscription coffee Papua New Guinea Moanti paired with a dark chocolate macaron, stuffed with nutella and topped with candied yellow bell pepper and edible gold stars. I served the coffee in a red bell pepper for a visit from my regional director and regional vice president….
Three region blend paired with lemon baked donuts stuffed with red currant jam and topped with pink sanding sugar and crushed pink peppercorns….
Colombia el peñol paired with hot fudge marshmallows, dipped in dark chocolate infused with blackberries and red wine and topped with a fresh blackberry. Served at our February 2017 district meeting kicking off the conversations of barista championships and coffee engagement.