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 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.
Day 9 starts with a wonderful cup of Mexican Chiapas freshly roasted single origin coffee beans. This is one of my favorite methods to prepare coffee because the Pour Over Method coffee flavor results in an aromatic, fuller serving of coffee compared to a coffee maker.
At first glance the one smell that captures your attention is the vanilla scent from the beans and even more apparent when the beans are ground. (Don’t forget to brew your coffee within 15 minutes of grinding the beans to ensure freshness and taste!) The mixture of cocoa and orange sounded strange to me but I was pleasantly surprised how well they pair together. The flavor comes out to be very mild and enjoyable, my preference of coffee drinks. After finishing my first cup I was ready for more! This is one of my favorites for sure and is highly recommended.
PRO-TIP: For the Pour Over Method, make sure to slowly pour the hot water over the filter which will allow time for the water to pull out more flavor from the grounds.
Stay tuned for Day 10’s coffee tasting where I am sharing my thoughts on our Mexican Decaf coffee beans.
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!
It’s that time of year again and we are just loving this scone recipe. Whether you’re going to bake this for Galentine’s or even your Valentine’s, this is something so delicious and visually pleasing. Don’t forget to bake an extra batch for work to share with everyone.
2 cups flour
¼ cup sugar (use less if you plan on adding chocolate chips)
2 tsp baking powder
½ tsp salt
6 tablespoons of cold butter, cut into chunks
½ cup mini chocolate chips OR regular sized if you like larger chunks of chocolate
¾ cups + 1 tsp heavy cream, divided
1 tsp pure vanilla extract (We don’t recommend the imitation kind)
½ tsp red food coloring (for the pink color!)
- Preheat the oven to 400°F. Mix dry ingredients together: flour, sugar, baking powder and salt in large bowl. Cut cold butter with a butter knife so it resembles large, coarse crumbs. Gently stir in chocolate chips.
- Mix wet ingredients: ¾ c heavy cream, egg , vanilla along with food coloring into a mixing bowl. Using a wire whisk, blend ingredients well and if you feel your mixture isn’t pink enough, add a couple more drops of red food coloring. Add flour to mixture and stir to form a soft dough.
- Lightly flour your surface such as a cutting board and pat into an 8-inch circle. Using a round or heart-shaped cookie cutter, start cutting out your desired shapes.
- Continue to gather scraps of dough and shaping the dough into a circle and using cookie cutter to make additional scones.
- On an ungreased baking sheet, brush the tops with heavy cream (1 tsp).
- Place in oven for about 16 to 18 minutes or until golden brown. To ensure even baking, rotate your baking sheet at the 8-minute mark.
- Once done, let the scones cool on a wire rack.
Last step: We love to enjoy this freshly baked scone with our Teasia Coffee single origin coffee! Our top recommended flavors are: Colombia Huila, Ethiopia Sidamo and Congo Kivu.
PRO TIP: You can cut out these cones into heart shapes by using a cookie cutter. Spray cookie cutter with some cooking spray to prevent dough from sticking.
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.
Today’s coffee is prepared the old fashioned way in the coffee maker. The Brazil Fazenda is smooth with light acidity and has a mild and buttery taste with hints of hazelnut and cocoa.
Highlights: A strong coffee with a smooth taste to it that I really enjoyed. It’s a great coffee for everyday and I would recommend it for someone who doesn’t drink coffee daily too. The cocoa flavor is very enjoyable with every sip you take. The best food to pair with would be a breakfast sandwich on a croissant.
PRO TIP- If you feel the cocoa taste is too strong, add some sugar to balance it out with some sweetness.
Next week, Jose is trying our Burundi which is full-bodied with notes of black tea, sweet apricot, juicy cherry and a tang of orange juice.
We are ringing in the New Year with this delightful treat that’s low carb and sugar free!
This recipe is extremely fun and simple, not to mention gives a beautiful presentation for when you have guests over.
Brazil Fazenda is a medium roast from South America. This roast is smooth, has light acidity with buttery hints of hazelnut and cocoa that balance the light and sweet berry tones. Don’t forget our whole roasted coffee beans are all single origin which means they’re all from one single farm. Take a trip around the world with all of our different beans from around the world.
2 Cups of Ricotta cheese
2 ½ teaspoons of dry gelatin
½ cup of hot brewed Brazil Fazenda Teasia coffee
1 teaspoon of instant espresso
1 teaspoon of vanilla extract
1 teaspoon vanilla liquid stevia
Pinch of salt
1 cup of heavy whipping cream
Optional: Cocoa powder
- Prepare your gelatin and pour your hot Teasia coffee into the mix until dissolved
- Set aside to cool
- Blend well the salt, stevia, espresso, ricotta cheese, and vanilla extract in a mixer
- Pour in the cooled gelatin coffee mixture to the mixer and blend all ingredients until smooth
- Pour in the heavy whipping cream and blend on high until consistency has thickened
- Spoon into glass containers
- Sprinkle cocoa powder to garnish
- Refrigerate for two hours and enjoy!
PRO TIP: Use fresh whole coffee beans, but do not grind beans until you are going to begin this recipe. This will ensure the beans maintain their taste.
Leave your comments below to share your favorite coffee recipe.
Ring in the New Year with this recipe! Want to change up your latte game? Consider making a Teasia Coffee (Panama Boquete) Ice Cream Cake. You’ll be the hit of the party with this wonderful tasting treat.
1 19.5-ounce family size box brownie mix (additional required ingredients)
1 28-ounce container coffee ice cream
1 ½ tablespoons unsweetened cocoa powder
2 teaspoons of Teasia Coffee Panama Boquete (ground)
Preheat the oven to 350o. Line a 9 by 13-inch pan with foil and coat with cooking spray. Prepare the brownie mix add Teasia Coffee Panama Boquete grounds into the brownie mix; pour into the pan and bake as directed. Let cool, then remove from the pan.
Cut out the three brownie circles: one the size of the bottom of the ice cream, one the size of the middle, and one for the top.
Carefully peel off the ice cream carton and remove the ice cream in one piece. Cut the ice cream in half crosswise.
Assemble the cake upside down on a baking sheet as shown; Put the largest brownie on the bottom, then the wider half of the ice cream, then the medium brownie, then the remaining ice cream, then the smallest one. Freeze for one hour.
PRO TIP: For larger portions, double this recipe to share with more friends and family!