Last week The Cordial Cherry partnered with Beansmith Coffee, a local artisan coffee bean roaster located in LaVista, Ne to combine the exquisite elements of single origin coffees with the decadence of handcrafted chocolates. Some of Creighton University's finest spent their morning with us learning how to pair chocolate with artisan coffees. Kait Berreckman and Jason Burkum of Beansmith Coffee, educated us on each coffee's origin, their roasting process, the proper way to slurp coffee, and the best methods for brewing coffee. We followed with a light discussion on how to select chocolates to best enhance your coffee experience.
Guatemala Huehuetenango ~ Almond, orange, fresh-cut cedar; hints of chocolate, honey and night-blooming flowers in aroma and cup. Big, sweet-toned acidity; lively, syrupy mouthfeel. Resonantly flavor saturated, gently drying finish. The sweet and syrupy elements of this coffee begged for our sweet and syrupy dark chocolate cordial cherry.
Peru Cajamarca ~ The Peru Cajamarca is delicately floral, with the sweetness and tanginess of a golden delicious apple, and a hint of nuttiness in the finish. We decided to pick up on the nuttiness in this coffee with our Pecan Truffle, made of rich dark chocolate and cream and then rolled in crushed pecan.
Papua New Guinea Koban ~ Aromas of spicy clove and sweet honeydew melon are
followed by quiet flavors of pineapple, lime, and coconut, and finish with a
lingering, creamy body. The sweet and complex flavors of this coffee paired beautifully with our 64% dark chocolate pieces.
Columbia Arnulfo Leguizamo ~ This coffee hails from the Huila region and was ranked in the top 10 of the America Roaster's Choice competition! It's an exceptionally well balanced coffee with notes of orange, pear, and caramel. We decided to compliment this coffee with our Orange Chocolate Truffle coupled with our Chocolate Covered Orange peel.
Raspberry Truffle - Kenya Igutha ~ This coffee is everything a great Kenyan should be – boldly bright with clean, crisp flavors of lemon, but tempered with a smooth body, and rich cherry sweetness. The berry flavors in this coffee were the perfect backdrop for our Raspberry Truffle, rolled with whole dried raspberries and coated in a sweetened cocoa powder.