{"id":1271,"date":"2016-02-22T11:32:48","date_gmt":"2016-02-22T16:32:48","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=1271"},"modified":"2016-08-16T07:22:00","modified_gmt":"2016-08-16T11:22:00","slug":"sumatra-aceh-with-double-chocolate-banana-bread","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2016\/02\/22\/sumatra-aceh-with-double-chocolate-banana-bread\/","title":{"rendered":"Sumatra Aceh with chocolate banana bread"},"content":{"rendered":"

\"sumatraWhen you think of Sumatra, you probably think of a coffee with incredible earthy notes and a heavy syrupy body.\u00a0This is not that coffee.<\/p>\n

Core Sumatra is one of my favorite coffees at Starbucks, but when a Sumatra reserve comes out, I always get excited. They are always so different, and the Sumtra Aceh is no exception. With big fruity notes and a silky chocolate finish, it has quickly become one of my favorite reserve offerings.<\/p>\n

Aceh (pronounced ah-chey) is a province on the northwest tip of Sumatra. This coffee is semi-washed with a low acidity and a medium body. It has this great sweet banana flavor, and I love pairing it with Starbucks banana loaf. I had a bunch of bananas that turned, so making banana bread had to happen!<\/p>\n

I wanted to make a banana bread that would not only highlight the silky chocolate finish, but the subtle spice notes as well. I decided on a dark chocolate banana bread with milk chocolate chips and a hit of cardamom. The addition of the cardamom adds a\u00a0spicy herbal note which is reflected in the cup as well.<\/p>\n

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Sumatra Aceh with chocolate banana bread<\/div>\n
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Author: Jocelyn Freeman<\/span><\/div>\n
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Ingredients<\/div>\n