Coffee and food pairing 101

CITRUS TONES, like those found in most Centrals and South Americans, are bright, slightly tangy, and pair well with drier pastry and fruit-based deserts, including pies and tarts. Try:

• El Salvador La Reina and chocolate chip pumpkin bread: we love the way La Reina’s nut / honey base perfectly complements the strong cinnamon and pumpkin spices  ~ Cindy’s pairing!
• Seattle Express and biscotti: Seattle’s dark chocolate, blackberry, and merlot tones add sweetness and dimension to the goodness of the biscotti ~Nicole’s pairing

FRUITY TONES, like those found in North Eastern Africans and Yemens, pair well with berries while melons and fleshy, seed-based fruits, like peaches and plums go well a fine Tanzania Peaberry. Try:

• Kenya Peaberry and buttery pastry: Kenya’s intense black current and wine notes create a beautiful balance with crumbly, butter based pastries like a croissant, scone, or biscuit.  ~Nicole’s favorite
• Ethiopian Yirgacheffe and homemade apple pie: Yirgacheffe’s complex honey, citrus, and cinnamon tones compliment the sugary sweetness of the baked apple and add texture to the doughiness of the crust ~Susan’s pairing

SPICEY TONES, like those found in great Indonesians, including Sumatras and Javas, compliment all things chili. The rich, bitter cocoa undertones create a superb foundation to showcase all dominant spicy overtones. Yum!

• Sumatra Orangutan and huevos rancheros: spicy, spicy, spicy! No more commentary needed. ~David’s favorite
• Sulawesi Toraja and ice cream: the gentle spice and sweet honey nut tones undertones blend perfectly with nut flavored ice cream – adding warmth and lightness to the sweet cream. Yum! ~Cindy’s favorite

Tell us about your favorite pairings!
TheQueenBean