Coffee

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.

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Starbucks Coffee

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

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