I spent five years of my life working for a small coffee company you might have heard of called Starbucks. During that time I worked as a barista, a supervisor, and spent a year working in HR at the corporate office. I discovered corporate America is not for me, but I also discovered a passion for the science behind coffee.
Each bean has distinct flavor profiles, much like wine, and when paired with the right foods these beans sing like a spring canary.
I no longer work for Starbucks, and I no longer drink coffee because I developed an extreme sensitivity to the caffeine, and coffee tends to be high in mold which I’m also sensitive to. Despite these two aforementioned facts I’m proud of the coffee tastings I created once upon a time, so for now they stay.
Kenya with Orange and Currant Quinoa Salad
Komodo Dragon with Almond Butter and Cinnamon Stuffed Dates
Guatemala Antigua with Toasted Coconut Cashews
Organic Yukon with Chocolate Chip Coffee Cookies
2014 Anniversary Blend with Pumpkin Spice Mini Muffins
2014 Anniversary Blend with Maple Pumpkin Pie Oat Bites
House with Dark Chocolate and Pumpkin Seed Covered Fuji Apples
2014 Christmas Espresso Roast with Pumpkin Fudgey Breakfast Cookies
2014 Christmas Blend with Chocolate Chunk Coffee Cookies
2015 Casi Cielo with Chocolate Banana Coffee Squares
Ethiopia with Peanut Chocolate Butter Marshmallow Bars