It’s time for some Teasia Yemen Mocca single origin whole roasted coffee beans. If you’re looking for a well-balanced coffee, this one is it! My first sip was very pleasant with strong yet subtle flavors, which I highly enjoy. For the most part Yemen Coffee has a super smooth flavor and never once received any bitter taste. (Keep in mind, I am testing all of the coffee black so I can get a sense of all the flavors.) This highly complex coffee can be easily compared to a rich port and I am really liking the velvety and chocolaty tones. Because of the chocolate tones, I would definitely add some hazelnut creamer to add another level of flavor and sweetness of course.
Celebrate! Teasia’s Yemen Mocca single origin whole roasted coffee beans is my last flavor of this taste test. Teasia has so many varieties of beans that it was such a great experience to be able to try every single one of them. I definitely have some of my top favorites and several least favorite ones. Stay tuned in the next few weeks to check out my summary of top roasts.
Don’t forget, we have launched single origin coffee k-cups as well as coffee blends in k-cups for your convenience, so check that out too.
Single Origin K-Cups:
Coffee Blends K-Cups:
Donut Shop Blend
Teasia House Blend
Wow, these coffee beans have FLAVOR. Today, I’m trying Teasia’s Uganda Bugisu single origin whole roasted coffee beans. As you already know, my favorite way to enjoy coffee is the latte version and it is highly recommended if you love creamy drinks, however, I did try this coffee black so that I can give you my two cents on the flavor profiles.
Besides noting that the first whiff had a punch of flavor, it is the strongest coffee aroma I have had so far. The flavor that stood out to me was a mix of cocoa and cherry. For sure this coffee needs some creamer to cut down on the high acidity. If you love black coffee that’s strong, this one is for you, but since I am into lighter roasts that aren’t acidic, I wouldn’t be able to drink this without having to add sugar and creamer to combat the bitter tasting coffee.
I decided to try day 22 with 2 different styles of coffee: regular brew and the latte version. Don’t worry, I shared this delightful meal with my girlfriend since it’s the weekend.
The whole roasted single origin coffee, Timor, has a very strong aroma with notes of a variety of herbs. The coffee wasn’t as acidic compared to the other coffees I’ve tried and it was really smooth.
Here’s a little background of the Timor coffee beans. They’re grown on a small island called Timor, and there are actually two sides of it: East Timor and the west side claimed by Indonesia. All Timor coffee beans are grown on small farms and due to the climate, there’s a smooth acidity to the coffee.
With several more sips, I tried the latte version, which is very enjoyable because of how flavorful this coffee is, adding some frothy milk to is really tones flavors down to the way I prefer. I remember that Teasia’s Indian Monsooned Malabar has similar flavor profiles and is definitely one of my favorite’s. This would blend perfectly with eggs and some toast early in the morning.
Every time I try a new coffee roast, I am amazed by all of the different regions coffee plants are grown. I’ve had way too many coffee blends in the past where I didn’t even think to enjoy and taste all the different flavor profiles there are.
For day 20 of my taste test, I am trying Teasia’s Tanzania Peaberry, which is grown in Africa. As usual, I grind the whole roasted single origin beans and I make sure to use filtered water for the best taste possible.
This coffee doesn’t smell that strong nor does any flavor really stand out for me in this cup of coffee. When taking my first sip I was hit with a large amount of acid and was overwhelmed a bit and the coffee which left my mouth feeling really bitter. I was quickly woken up with this pick-me-up coffee and I knew right away this isn’t the coffee for me if drinking it black.
If you’re looking to tame things down a bit, I recommend adding creamer or milk and sugar and for me personally, I can see this coffee enjoyable with a chocolate muffin to complete my breakfast experience.
PRO TIP: Make sure to brew your coffee after you grind your beans so you don’t lose out on the fresh taste.
Up next is one of the office favorite’s: Sumatra Mandheling . These coffee beans are grown on the Indonesian island of Sumatra. Mandheling is known for its full body and vibrancy. Because these coffee plants are grown in the rich volcanic soil and tropical climate, the flavors are earthy and intense.
Here is what I experienced with this cup of single origin coffee which was brewed in a coffee maker. I find it the easiest while I’m at work to just brew a simple cup and head back to my desk and start my day.
Placing the coffee cup up to my nose I was hit with a strong coffee roast. Wow!!! I was anticipating something really strong and acidic, but I wrong. My first sip provided me with a smooth and favorable taste and was pleasantly surprised. The coffee itself isn’t too strong which is great for me and the flavor profile is complex but pleasing. All the flavors mix perfectly well with one another from the herbs to the chocolate. This is a coffee I’d definitely add onto my list of coffee to drink on a regular basis.
PRO TIP: This would make an exceptional dessert type of coffee so just add some creamer and sweeten it.
There are only a few days left and I cannot believe the variety of single origin beans we have here at Teasia. Next up is Teasia’s Rwanda coffee.
Here’s some background about how these beans are grown. Grown by Lake Kivu which is 1,500-1,900 meters above sea level, these beans are clean and brightly flavored compared to the best Central America coffees and are more balanced than Kenya’s.
I was instantly hit with a bold, yet pleasant aroma of dark chocolate with each whiff I took. First of let me tell you this isn’t as smooth of a coffee like the rest I’ve tried so far, but surprisingly the taste of it isn’t bitter or acidic which is something I could really appreciate when it comes to drinking coffee. The flavor of the coffee once hitting my tongue was too way strong for me. I can’t see myself drinking this coffee on a regular basis due to the rich flavors, which I am not a fan of, but if you’re someone who enjoys a good wake-up jolt in the mornings, I would highly recommend this coffee for the flavor just that reason alone.
This is a great pick me up coffee which would pair nicely with a jelly filled donut!
I know it’s no longer wintertime, but I can’t resist the snow and a good cup of joe. For Day 17, I’m trying the Teasia coffee Panama Boquete single origin whole roasted coffee beans. When I first picked up the bag and read about Panama, it’s somewhere I’ve always wanted to travel to. Located in Central America, these beans grow in a humid environment with ample shade and has an ideal growing climate. Because of the climate, these beans develop at a slower pace which allows them to become more flavorful.
One of my favorite parts of taste testing coffee is the smell of it. Once I open the bag of freshly roasted beans and as I grind the beans, I take a whiff and enjoy the pleasant aroma of the beans. The smell intensifies after the brewing process starts.
My first sip consisted of a small amount of an acidic flavor taste and I could really gather the roast of the coffee bean within each sip. This coffee is really smooth upon first sip, but midway I was hit with small bitter taste. If I were to pair this coffee it would be on a cold winter day along with a small bite size snack to get me going in the morning.
PRO-TIP- Add a small amount of creamer and sugar to soften the bitter taste.
It’s time to party this weekend and celebrate Cinco de Mayo. What better way than to make a teagarita with our Teasia Chamomile Mint tea. This delicious and refreshing drink will add a different dimension to your basic margarita drink.!
Yield: 1 drink
Time: 5 minutes
2 ounces of tequila
Juice from 1 whole lime
½ ounce triple sec
Salt for rim (optional)
½ cup brewed from one k-cup Teasia Chamomile Mint Tea, chilled
1. Fill a cocktail shaker with ice and add tequila, lime juice, triple sec and Teasia Chamomile Mint Tea.
2. Shake. Pour, with the ice, into a glass. Garnish with a wedge of lime.
ICE BLENDED VERSION INSTRUCTIONS
1. Combine lime juice, tequila, triple sec, 2 cups of ice and ½ cup of Teasia Chamomile Mint tea and add into a blender. Blend until you get the consistency you want.
2. Pour into margarita glass.
- For a non-alcoholic version, skip the alcohol, add more tea and ice, then add your favorite juice such as orange or pineapple. YUM
- Try using other types of teas such as: Teasia Jasmine Green Tea and Green Tea
Day 16 and I’m starting to get the hang of all of these different varieties of whole roasted coffee beans. Before I started here, I didn’t realize there were so many different types of roasts and ways to brew coffee. Some coffee roasts are a too acidic for my taste buds but the Teasia Indian Monsooned Malabar is definitely a winner.
As I mentioned, I don’t prefer acidic coffee and this one is definitely not. Here’s some background about the coffee. This coffee is found in India and is dry processed before roasting to reduce the coffee’s acidity and enhance the body. The long processing period can take 12 to 16 months because it relies on the region’s monsoons to transform the beans, thus the name Indian Monsooned Malabar.
Here’s my initial taste test: The aroma is pleasant and taste is really smooth and I’m able to gather all the soft and mellow tones this coffee bean has to offer. My first sip consisted of a smooth and low acidic taste which is my go-to when it comes to coffees. The smoothness of the coffee has really surprised me after having tried so many coffee flavors. I would say the Indian Monsooned Malabar is the perfect daily coffee for me and I’ll be pairing this with a wonderful veggie scramble early in the morning.
PRO-TIP- Add a splash of half and half or even some coconut milk and sugar for that sweet treat in the morning which will balance with your savory breakfast.
So we know there’s more Here’s the perfect treat for a nice get together with friends and family. Enjoy this delectable coffee cream cake recipe with our single origin whole roasted coffee beans.
Ingredients for the Cake
- 1 cup of unsalted butter (2 sticks)
- 2 ground Teasia Coffee El Salvador
- 1 cup boiling water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- Pinch of salt
- 2 baking soda
- 1/2 cup buttermilk
- 2 large eggs, room temperature
- 1 vanilla
Ingredients for FILLING
- 1 eight oz. package cream cheese
- 1 cup confectioners’ sugar aka powdered sugar
- 1 cup (238g) heavy cream
Ingredients for COFFEE ICING
- 3/4cup unsalted butter
- 1 tbsp ground Teasia El Salvador coffee
- 1/4cup half and half
- 4cups confectioners’ sugar
- 2 vanilla extract
- Preheat oven to 350°F.
- Melt the butter in a saucepan on the stove. Use freshly ground espresso beans and add into mixture. Pour in the boiling water and remove from heat. Whisk and combine all ingredients well and set aside.
- In a large bowl, combine flour, sugar, salt, and baking soda. Add wet ingredient butter mixture and whisk together and set aside.
- In a separate bowl mix buttermilk, eggs, and vanilla. Add into batter and whisk together.
- You may use two 8-inch round cake pans or two square cake pans depending on the shape you want. Pour batter into pans and cook for 16-22 minutes or until an inserted toothpick is removed clean.
- Let the cakes cool to room temperature then cut them each in half, creating four layers instead of two. You may need to level the cakes slightly if there is a large dome.
- Use parchment paper to separate the sheets of cake and freeze for two hours so they’re easier to work with.
WHIPPED CREAM CHEESE FILLING
- Add cream cheese to stand mixer with paddle attachment, if you don’t have a stand mixer, don’t worry, a hand mixer works great too.
- Slowly add confectioners’ sugar and heavy cream. The consistency you’re looking for is a light and fluffy texture. Once done, transfer filling to a separate bowl using rubber spatula.
- Melt the butter in a saucepan on low heat. Use freshly ground espresso beans and add into mixture, turn off heat. Slowly add in half and half and whisk until incorporated.
- Next, add in confectioners’ sugar and vanilla and whisk until smooth and there are no lumps
- Let icing stand for a few minutes.
- It’s time to assemble the cakes. Take cake out of freezer and place one layer on cake stand and cover in whipped cream cheese frosting. Place another layer and add more frosting. Continue until all four layers are in place.
- Drizzle coffee icing over the top and allow it to spill over the sides.