Tanzania Mount Meru was the first coffee from the Starbucks Reserve subscription, that wasn’t previously available at the roastery. Just from reading the coffee fact sheet, I knew I had to have this coffee. Sun-dried, with ripe berry notes that highlight grape jam and orange marmalade with a dark chocolate finish. Oh yes.
One thing I love about the subscription is that the coffee is announced a month out, so that gives me plenty of time to brainstorm pairing ideas. The other is being so close to the roastery, I get to see the action, See the coffee unloaded and roasted, the smells, sometimes the roaster will slip me a freshly roasted bean to try. It is a total attack on all of my senses, and this is when the very best tastings come together.
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It’s September, the air is starting to get crisp, the leaves are starting to change color…. and it’s pumpkin spice latte time. Everything pumpkin has begun. To celebrate, I decided to make pumpkin spice latte bundt cakes! This cake is coated with cinnamon, sugar and coffee, and is made with pumpkin spice VIA. A great way to kick of the season of pumpkin.
