Cold brewed Colombia Cerro Azul served inside an ice sphere with a pineapple, sage and lavender simple syrup. This is a little bit of a more specialized technique with a little bit of of trial and error. You can do this with any cold brew and syrup combination, or even cocktails!!…
Colombia Santana El Bolsón prepared as an espresso shot and served in a tomato. I added thyme leaves to the grounds and portafilter prior to brewing to extract the thyme flavor into the espresso shot….
Gravitas Blend number 2. A blend of three African coffees; Rwanda Abakundakawa, Ethiopia Yirgacheffe Chelba and Burundi Murambi. Paired with grapefruit and buddhas hand brioche wrapped in dark chocolate….
Tanzania Mondul paired with blackberry petite fours and candied fennel seeds. Made to celebrate a partner birthday, these petite fours are stuffed with a blackberry jam, coated in white chocolate and sprinkled with candied fennel seeds….
Colombia geisha Cerro Azul paired with a chorizo empanada with an avocado salsa (avocado, honeydew, salt, lemon zest, olive oil, clover honey) and a gooseberry salad.
Coeur charmant translates to to charming heart in French. This charming heart is split in to two sides; The coffee side is made with brandy, hacienda alsacia, cocoa powder, ricotta cheese and dried lavender. The creme side is made with grand mariner, ricotta cheese, sugar and lemon zest.
Starbucks Reserve Papua New Guinea Ulya paired with cedar plank copper river salmon with red onions, rosemary and orange….
Colombia El Peñol paired with frozen chocolate mousse and cranberry caviar….