![\"Ethiopia](\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2016\/03\/ethiopia.jpg\")
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When people ask me about my favorite promotion at Starbucks, I always answer without hesitation. 2007 coffee is culinary campaign. A collaboration between chef\u00a0Marcus Samuelsson and master blender\u00a0Andrew Linnemann, this promotion brought us two spectacular coffees, two new bakery items, and a cookbook. The Joya del Dia and Ubora blend have never resurfaced, along with the caramelized apple pecan coffee cake, but the chocolate cinnamon bread has popped in and out a time or two. This bread was always my favorite. Intense, rich cocoa notes with a hint of cinnamon, and the best sugar-spice crust.\u00a0<\/p>\n
I often reminisce about this era of Starbucks. We had recipe cards for the two new pastries, and handed them out to customers, to encourage them to bake at home and to pair them with specific coffees. In fact, this campaign is\u00a0responsible for how I thought about coffee and it’s relationship to food. Prior to working at Starbucks, the only thing I knew how to make was cereal and macaroni and cheese (from a box!) I remember making this bread and pairing it with the Joya del Dia blend, and it was good! Just like I bought it from Starbucks, but I made it with my own two hands. That is when I really decided I wanted to do more with food and coffee… Nine years later, here we are.<\/p>\n
I wanted to pair this bread with Ethiopia because of it’s velvety chocolate notes and subtle soft spice notes. For a fun coffee tasting activity, try comparing two single origins coffees with this bread; Guatemala and Ethiopia. \ud83d\ude42<\/p>\n
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