I have been tracking Ethiopia Bitta Farm at the roastery. To see it unloaded, destoned, roasted and bagged for reserve stores is incredible. To see how many different hands touch the coffee in this final stage, before it reaches us at the store. These are my favorite kinds of tastings, to piece together a story, as I am watching the coffee unfold in front of me.
Sometimes the coffee stirs you…
This coffee comes from the Kaffa region, where legend has it this is where curious goats gnawed berries from shrubs and experienced a surge of energy. When the goatherd tried the berries himself, coffee was discovered. Each bean is a direct descendant of legend.
Every once in a while, a coffee will come around that I become so emotionally invested in, I feel I have a great responsibility to tell the story of this coffee, to tell the history of coffee, and deliver a pairing that celebrates each hand that has come in contact with this coffee. The farmers, the roasters, the designers. The last ten feet are in my hands…
..now roasting
I spent several weeks brainstorming. Each visit to the Roastery would bring more inspiration and ideas, but what really stuck with me about this coffee is the gorgeous watercolor artwork. The striking reds and greens, this image brought the coffee to life for me, and I really wanted to make that the focus.
getting dressed up for it’s reserve store debut
To make the gummies, I used a mini ice cube tray, but you can also cut them by hand, or use a gummy bear mold or cookie cutter.
- 1 ripe banana
- ¼ cup lemon juice
- 2 packets of gelatin
- 1 tablespoon of raw sugar
- In a small saucepan, combine the banana and the lemon juice. Mash the banana, and let simmer for three minutes.
- Once the banana is soft, transfer to a blender. Blend on high. Once fully blended, let cool for 5 minutes.
- Add gelatin and raw sugar to the blender. Blend on high until fully combined (no clumps).
- Pour mixture into mold, or sheet pan. Let set in the refrigerator for 1 hour, or until firm.
- ½ cup fresh or frozen cherries
- ¼ unsweetened cranberry juice
- 2 packets of gelatin
- 1 tablespoon of apple cider vinegar
- 1 tablespoon of raw sugar
- In a small saucepan, combine the cherries and the cranberry juice. Let simmer for three minutes.
- Once the cherries are soft, transfer to a blender. Blend on high. Once fully blended, let cool for 5 minutes.
- Add gelatin, apple cider vinegar and raw sugar to the blender. Blend on high until fully combined (no clumps).
- Pour mixture into mold, or sheet pan. Let set in the refrigerator for 1 hour, or until firm.
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