Ethiopia Bitta Farm paired with banana pocky and dark chocolate and raspberry macarons….
Tastefolio: Rwanda Abakundakawa
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!…
Tastefolio: Sun Dried Brazil Sertão
Sun Dried Brazil Sertão joins the reserve line-up in July, but I was fortunate enough to get it early from the roastery! Sun Dried Brazil Sertão has milk chocolate and toffee notes with a malty sweetness, so I wanted to match that with a take on a traditional Brazilian dessert….
Tastefolio: Cape Verde Fogo Island
Cape Verde Fogo Island prepared as espresso, poured through a cloud of cotton candy. Paired with a a coconut and mango flavored donut topped with a plain vanilla glaze, crushed warheads (watermelon, black cherry and apple), cotton candy, marshmallows, edible gold stars, cotton candy and basically every other edible decoration I have! This is a pairing for unicorns!…
Tastefolio: Cape Verde Fogo Island
Cape Verdo Fogo Island paired with homemade poptarts filled with a mango-pineapple jam, topped with candied kiwis, lemon and lavender….
Tastefolio: Sun Dried Brazil Guariroba
2016 Brazil Natural cup of excellence winner Sun Dried Brazil Guariroba. Jasmine and red berry notes with a brown sugar sweetness pair perfectly with cronuts (croissant/donuts) stuffed with a strawberry jam and vanilla custard….
Tastefolio: Papua New Guinea Moanti
Starbucks Reserve subscription coffee Papua New Guinea Moanti paired with a dark chocolate macaron, stuffed with nutella and topped with candied yellow bell pepper and edible gold stars. I served the coffee in a red bell pepper for a visit from my regional director and regional vice president….
Tastefolio: Three Region Blend
Three region blend paired with lemon baked donuts stuffed with red currant jam and topped with pink sanding sugar and crushed pink peppercorns….
Tastefolio: Colombia el peñol
Colombia el peñol paired with hot fudge marshmallows, dipped in dark chocolate infused with blackberries and red wine and topped with a fresh blackberry. Served at our February 2017 district meeting kicking off the conversations of barista championships and coffee engagement.
Tastefolio: Costa Rica Las Lajas
#notacoffeecup Costa Rica Las Lajas served in a grapefruit cup….