Nicaragua Maracaturra is the first reserve subscription for 2016! What an epic way to kick off the year! This coffee has sweet herbal aromas, with notes of peach, apricot and honey. This is the second time Starbucks has offered this coffee, the first being in 2012.
Before I get into the pairing, let’s talk about this long name this coffee has…. maracaturra. What does that mean? Maracaturra is a varietal, a naturally occurring cross between Maragogype and Caturra. Maragogype beans are also known as ‘elephant beans’; these beans are huge! It should also be noted that mara translates to crowded in Spanish. Once you see how large these beans are, try to imagine the cherries all on a branch. Crowded, indeed!
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Earlier I posted about my dark chocolate macarons with lemon charcoal to pair with Guatemala Casi Cielo. I wanted to switch things up a little bit and make the lemon the more dominate flavor in the pairing, dipped in dark chocolate.
I like to ring in each and every New Year with Guatemala Casi Cielo. This is one of my favorite coffees that I look forward to all year long, and I am always sad when it’s gone. I wanted to share my favorite pairing with Casi Cielo with you. This is a pairing I do each and every year, and somehow I never grow tired of it.
I first had Cameroon Mt Oku at the Roastery. It was in the cold brew rotation, and I quickly fell in love. It was light, yet rich, and had this long lingering flavor that took me quite a while to pinpoint. Fast forward to a few weeks ago, I tried the Cameroon Mt Oku on the clover. The same familiar flavor was present. It finally hit me; mace. Mace is a delicately fragrant spice, think of it as nutmeg’s less sweet (and more intense) cousin.
For me, Christmas time is all about candy making. I love giving homemade presents and treats instead of gifts. It’s so much more personal, and it’s so much more “me”. I love chocolate, so truffles are always my favorite. This year I wanted to put a little twist on your “average” chocolate truffle, and add Christmas espresso roast and 
I created this recipe in 2013 using Italia Roast Via, but once I got my hands on this years Christmas blend, I knew I wanted to re-create it.
To celebrate the first year of 
My friend 
In the early 19th century, muffins were baked in small cups or rammekins. This is how the term cupcake came to life! This food fact is the reason why I almost always bake my muffins/cupcakes directly in ceramic cups. Not only is it less waste, it is also adorable. It also gives me a chance to use my new mini mug from the Roastery 🙂
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.