Day 14 and I’m enjoying a cup of joe in Central America, specifically Honduras. What I like to do before each coffee tasting is really take in the freshly brewed aroma of each cup. I’ll then take a couple sips and let it sit on my palate so I can sense the true flavor of these single origin coffee.
The first flavor profiles I receive are a scent of nuts and a hint of lemon which are both soft and mild within this coffee. My first sip provided me with a light bitter flavor along with a smoky taste which left me with a mild aftertaste after every sip. If I was to compare the flavor of this coffee it would be close the Costa Rica Coffee but twice as strong in taste and flavor.
PRO TIP: This coffee would pair nicely with a ham and cheese croissant early in the morning.
Day 13 and I am trying a wonderful cup of Teasia single origin coffee from Central America: Guatemala Antiqua. One thing I love about all these single origin coffee beans is that drinking a cup of coffee takes me a trip around the world. I am able to enjoy different types of coffee, sitting right at home.
Upon first sip, I noticed was how soft the scent of the coffee was just that itself lets me know that this isn’t as strong of a coffee compared to all the others I’ve tried. I’m able to smell a scent of lemon and orange which really stand out for me whenever I take a whiff. This coffee does have a subtle bitterness to it, but it’s barely noticeable. So far just the flavor of this coffee has made this my favorite tasting coffee so far and I could see myself drinking this one on a regular basis.
PRO-TIP- Add some sugar for a sweeter taste. One of my latest favorite creamers is a caramel macchiato flavor. Who doesn’t love that?
Introducing Teasia’s newest tea flavor: Chai Tea!
Spring has sprung and it is finally weather we can count on again. It’s getting warmer and it’s the perfect time to enjoy some fresh air outside. It’s not too hot but it’s not too chilly. Teasia is choosing to celebrate with our latest addition to our International series, Teasia Chai Tea. Teasia Chai blends a strong black tea with aromatic Indian spices and herbs. It truly embodies the beautiful sunsets of India with unique and bright flavors.
Our new Teasia Chai got us inspired to push the limits and experiment with the beautiful flavors to see if we can create Chai infused dishes that will breathe fresh air into an old classic. In order to celebrate properly we’re baking up tried and true sugar cookies and topping them with a Teasia Chai tea icing to kick these cookies up a few notches.
This recipe is super simple but will blow your tastes buds away, let’s gets started.
WHAT YOU’LL NEED
1 TSP baking soda
½ TSP baking powder
2 ¾ Cups all-purpose flour
1 Cup softened butter
1 TSP vanilla extract
1 ½ Cups white sugar
½ CUP Teasia Chai Tea, brewed
2 Cups powdered sugar
¼ TSP pure vanilla extract
1 ½ TBSP meringue powder
- Preheat oven to 375 degrees F
- Mix together flour, baking soda, and baking powder
- In a separate bowl, cream together butter and sugar until smooth. Beat in egg and vanilla.
- Slowly blend in the dry ingredients.
- Roll rounded spoonful of cookie dough into balls or roll out and cut out your favorite shapes
- Place on cookie sheet
- Bake for 8-10 minutes or until golden brown
- Let Teasia Chai Tea cool to room temperature.
- Combine powdered sugar and meringue powder in electric or stand mixer
- Add ¼ CUP of Teasia Chai Tea and vanilla extract to mixer
- Beat on medium speed for 5-10 minutes or until stiff, glossy peaks form.
- Add more tea or powdered sugar depending on your desired consistency.
PRO TIP: Open a Teasia Chai Tea K-Cup pod and add the high quality loose leaves to your sugar cookie mix while blending all ingredients together to add additional spiced flavor.
Day 12 calls for me to take a trip to Costa Rica. With this single origin whole roasted coffee beans, I’m able to smell a hint of tangerine along with the smoky roast of the coffee beans. The first sip hit me with a high acidic flavor, but what surprised me was how smooth it was after I drank it.
This is a great weekend or on the go coffee. Each smell provides you with a fresh scent of tangerine and cantaloupe each time you enjoy the aroma from your cup. If you aren’t huge coffee drinker like myself and are looking for a smooth great tasting coffee., this one is for you.
Today’s the day I try Teasia coffee’s Nicaragua Segovia coffee. The first scent I receive from placing this coffee up to my nose is caramel. This is a medium dark roasted coffee which I’m sure explains why I don’t enjoy the taste. My first sip “wow” I was hit with a strong acidic taste which just made me not enjoy this coffee, I’m not a fan of strong acidic flavors. The other flavors besides it being really acidic are really nicely blended together. If you’re someone who enjoys a strong coffee with a great flavor this one is for you. The perfect breakfast to be paired along with this is a set of strawberry banana pancakes.
PRO-TIP- If you don’t enjoy an acidic coffee flavor add some sugar.
We are celebrating St. Patty’s Day early and giving you a FREE* Teasia Tumbler ($10.99 value) when you purchase 2 boxes of any of our 36ct teas!
Mix and match your favorites such as Green Tea and Oolong Tea OR Formosa Variety Pack and International Variety Pack to receive your free gift. Quantities are limited and this offer will expire at the end of the month so order now on www.teasia.com.
Today I am trying the Ethiopia Sidamo. These coffees are known for their slightly woody aroma along with a rich body that is very complex along with a bright and vibrant aftertaste.
This coffee reminds me of our Teasia single origin Brazil Fazenda, as they both have a strong but smooth taste. There’s a well-balanced amount of flavor which consist of the peach and a good amount of citrus, but the main flavor and aroma is definitely buttery caramel. This brew would pair really nicely with some bacon & eggs, which is the perfect way to jump start your mornings. Also, super enjoyable as a cold brew that you can take along to the beach.
FUN FACT: Did you know that Ethiopia is the seventh largest producer of coffee and the top producer of coffee in Africa?
Leave us a comment below and let us know your favorite type of coffee!
Grown in volcanic soils high in the mountains of El Salvador, most of these beans tend to be softer and exhibit less acidity than typical Central American beans. However, ours are of the Bourbon variety and are known for a more complex flavor and aroma – these beans grow slower (higher altitude) allowing them more time to absorb nutrients and develop the best possible flavor.
When I first sipped this coffee it was very smooth. If I were to compare it to another coffee it would be a slightly softer brother of the Colombia Coffee. There’s a hint of apple after each sip along with a light after taste. This would pair wonderfully with a savory freshly baked cheese bread stick.
PRO TIP- Add a hint of milk or soy milk to get a wonderful creamy taste with each sip.
GIVEAWAY ALERT! Spread the LOVE of Coffee & Tea with your significant other this month! 😍 ⠀
Enter on Facebook : Teasia Valentine’s Giveaway (Facebook)
Enter on Instagram: Teasia Valentine’s Giveaway (Instagram)
To enter, simply follow the steps below: ⠀
1. Follow us @teasiatea ⠀
2. Like this post.⠀
3. Comment and leave your favorite love emoji below and tag 3 friends!⠀
Giveaway Rules: ⠀
NO PURCHASE NECESSARY. Must be 18 years or older to enter. Winner must live in the U.S.A. Contest is not affiliated with Instagram. WINNER WILL BE PICKED AT RANDOM. Winner announced February 18, 2019.⠀
A wonderful latte, gets better and better with each sip. The well-balanced and full bodied flavor is nicely accentuated with notes of black tea, sweet apricot along with a tang of orange juice. This coffee Burundi was made with soy milk and it really complements the coffee beans. A perfect latte to drink during the cold winter and huddle around a campfire or cozy up under a warm blanket. This latte goes down really smooth and has a wonderful after taste full of honey and soy milk.
Our Burundi coffee plant is grown in volcanic rich soil in the region of Mbirizi at an altitude of 1700-1800 meters. If you love East and Central African coffees such as Rwanda, Tanzania and Kivu, this roast is for you!
PRO TIP- Don’t feel like a warm drink? Make it an iced latte by adding some ice cubes and more soy milk for that creamy texture.