When I first saw Ethiopia Guji Bilida Bukisa at the Roastery, I fell in love. Aromas of fresh cut lavender, meyer lemon acidity and a sweetness reminiscent of black currants. These flavor notes are so distinctive, some might shy away from this coffee, but they are delicate and aromatic, flavors unfolding as the coffee continues to cool.
I have been on a real marshmallow kick lately, and I have really wanted to make a lavender one. Somewhere along the line, I decided to try and stuff these marshmallows with black currant jam, creating new textures and flavor combinations that really make this coffee. sing. Plus they look stunning :)…
Sometimes planning a coffee tasting is very methodical and can take months of planning. Sometimes I know what I want to pair with it after the first sip.
Christmas came early this year. The roastery had a very limited amount of the second crop of Hacienda Alsacia on the scoop bar. This went insanely fast, and I was lucky to grab several bags for me and my fellow partners. This is one of my favorite coffees to do tastings with. Not because of it’s sparkling acidity and bright floral and meyer lemon sweetness (which I adore) but because of the story behind it.
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.
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.
