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.
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 day 6 of my coffee taste testing and I’m starting to get really into all these wonderful single origin coffee beans. If you could only smell the aroma when the beans are freshly roasted, it’s simply amazing.
Today’s coffee is from Ethiopia and it’s a bit hard to pronounce: Ethiopia Yirgacheffe or Irgacheffe. The beans are known for of the highest quality Arabica coffee beans in the world. Ethiopian Yirgacheffe has a high quality unique fragrance and distinctive flavor.
If I could compare this coffee I would say it’s close to Brazil Fazenda, they both have a strong yet smooth taste. There’s a well-balanced amount of flavor which consists of peach to the distinct amount of citrus, but the main flavor and smell is caramel. YUM! How about a nice cup of freshly brewed single origin Ethiopia Yirgacheffe coffee enjoyed with a hearty breakfast with bacon and eggs to start your relaxing weekend. Afterwards, take a stroll on the beach to clear your mind.
PRO TIP: Due to its bright notes and vibrant aftertaste, this coffee makes an awesome iced coffee so don’t be afraid to add some ice and milk to enjoy!
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.
Day 3 of coffee is going to be exciting because it’s the Colombia Huila. A lot of my coworkers thoroughly enjoy this coffee brew because of the prominent coffee taste and everyone flocks to the coffee maker once a new pot brews.
Here’s some background about our Colombia Huila single origin coffee beans. In the growing region of the department of Huila, Colombia, most coffee comes from small family owned farms. These farmers will pick and process their own coffee before delivering to larger factories for sorting and packaging.
My Thoughts: You can smell the mixture of apple and caramel with a light hint of honey from the coffee. The caramel really hits the spot with its strong aroma and flavor. This is a smooth coffee that’s great for every morning (if you can get a cup before your coworkers drink it all). This Coffee would go great with something sweet like a cream filled donut or a nice chocolate bar with nuts.
PRO TIP- Add a hint of milk or soy milk to get a wonderful creamy taste with each sip.
- STORAGE AND BREWING: To preserve the fresh roasted flavor of your Colombian coffee beans, store in an air-tight container (or very tightly seal the bag), and keep in a dark and cool location. For best results, we recommend grinding your Teasia coffee no more than 15 minutes prior to brewing!
The New Year brings us a new face that has recently joined our Marketing Team here at Teasia. We would like to introduce our new Graphic Designer / Marketing Coordinator, Jose!
Jose currently lives in Southern California in Costa Mesa and has studied Graphic Design, specializing in Marketing. Jose enjoys traveling, building computers and spending time with family. Stay tuned to find out which coffee and brewing styles Jose enjoyed most.
Over the next few months, Jose will take you on a trip all over the world with our 25 single origin coffee beans.
Day 1 – Bali Blue Moon (Cold Brew)
Highlights: This coffee is for anyone who wants a wake-up call each morning. The strong taste really packs a punch at first, but after taking a few more sips, my body is more awake and it becomes a really smooth drink. This coffee would go great with some sweet bread.
PRO TIP: Add a bit of milk if it’s too strong of a taste for you, paired with some sugar for a delicious drink.
Cold Brew Quick Tip Preparation:
What is the best way to make cold brew coffee at home?
- Grind our Teasia Single Origin Coffee Beans into a coarse grind.
- Combine the ground coffee and water in the jar.
- Mix well together.
- Steep the coffee overnight in the fridge. (This works best so you have something ready in the AM when you really need it.)
- Strain the coffee liquid. The best way for straining is to use cheese cloth
- Pour extra cold brew to a new jar for storage OR share with coworkers.
- Enjoy right away OR add ice for some iced coffee.
Buy Teasia Coffee Bali Blue Moon – Smooth body, strong chocolatey tones, and hints of brown sugar, toffee and vanilla.