I really wanted to do something special on National coffee day. Since I was in Sacramento, I made some vague plans with some friends to meet up at an evenings store to try the new Espresso Cloud IPA. As luck would have it, the third crop of Hacienda Alsacia was recently released in Japan, and one of my friends came to my rescue and sent me a bag.
This coffee has travelled the globe. From Costa Rica to Seattle, to Japan, to California. These are very special beans, and I couldn’t think of a better way to celebrate them. A group of coffee masters getting together and talking about our shared passion and our love for the craft.
…
Over the past year I have been having so much fun with this blog, and connecting with partners all over the world. Something that I have been thinking about is having ‘guest bloggers’, coffee masters contributing their recipes and pairings. The idea that this blog, eventually, become a hub for coffee masters. Several months ago, one of my friends, Michelle, came up with a custom cold brew blend named 
Tomorrow is National Coffee day, and I really wanted to highlight the return of México Chiapas in a serious way. What better way to honor a coffee and the many hands it has passed through than making a feast?
It’s summer time, so that means it’s shandy time! Typically a shandy is half beer half lemonade, but a few years ago I started playing with the idea of a Starbucks Shandy for those warm afternoons. The great thing about this drink is that it can easily be ordered and made in Starbucks stores, and it’s also quite easy to make at home
This is the first year that Starbucks has offered a Christmas Blend Reserve coffee. This inspired coffee is a fusion of Aged Sumatra and the second harvest of Hacienda Alsacia, and features a balsam aroma and a sweet brightness with holiday flavors of orange and mulled spices.
