Cold brewed Colombia Cerro Azul served inside an ice sphere with a pineapple, sage and lavender simple syrup. This is a little bit of a more specialized technique with a little bit of  of trial and error. You can do this with any cold brew and syrup combination, or even cocktails!!… 

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Colombia geisha Cerro Azul paired with a chorizo empanada with an avocado salsa (avocado, honeydew, salt, lemon zest, olive oil, clover honey) and a gooseberry salad.