Every once in a while a coffee just captures me. It swoops in out of nowhere, and perfectly occupies a space in my heart. I heard about this new coffee at the Seattle roastery and was intrigued; Réunion Island Bourbon Pointu Varietal. There was little to no information about it, and it was expensive and very limited. As luck would have it, my coffee angel, Melody, sent me some. It sat on my desk, and I would just stare at it thinking, what am I going to do with you?.
That same day, I went on a walk with my friend. We walked along the trail behind my house, the trail I used to explore as a child. Along the fencing, was a huge bush of honeysuckle and jasmine. Suddenly, a huge wave of memories hit me. I carried that feeling and those scents home with me.
I came home inspired, filled with nostalgia, and I knew I wanted to do something to pay respect to the love and lore of Réunion Island.
…
Now that Burundi Ngozi is back, I am just a little bit obsessed with it, and I am sure you’ll see more pairings with this coffee. I have been so busy lately, and this coffee has really motivated me to get back into developing recipes and pairings. It is what I love to do most after all! Two updates in one week is pretty much unheard of over here, so enjoy it while it lasts! 😉
I remember when Burundi Ngozi was first introduced to the Starbucks Reserve line. It was in 2013, I was living in Seattle, and it was one of the first Reserve coffees I had there. I was obsessed with the black tea like aromas and cinnamon spice notes. Now, it’s been 5 years, but Burundi Ngozi has come back around a few times, and each time it steals a little piece of my heart.
August’s reserve subscription is Honduras La Campa. This is only the second time that I have seen a coffee from Honduras, the first being Honduras Premier.
One of my friends was throwing a surprise party for her store manager, and she asked me if I could make a coffee mocktail to serve at the party. Doing stuff like this is right up my alley! Originally I had planned on doing the 
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!… 