Ahead of the holidays, Steven who is responsible for coffee sourcing, proposes his coffee and food matches for the traditional festive favourites. Steven is a vegetarian with lots of interest in desserts, and no interest in roast turkey.
“The deep, rich, spicy notes of Christmas pudding are lightened with the sweet fruit elements and cleansed by the citrus notes in Los Lajones Geisha.”
“If you’re serving cheese, Colston Bassett Stilton’s buttery texture and mineral tang combines deliciously with Santuario, Colombia. The Santuario counters with sweet stone fruit acidity, yet offers a comforting fudge-like finish.”
“Guatemala Liberación pairs perfectly with the fruit in a classic English trifle. With a jammy sweetness and creamy finish, it’s the perfect complement to the layers of boozy sponge, jelly and custard.”
A pile of Mince Pies
“With mince pies, try a cafetiere brew of Sumatra Gajah Mountain or an espresso shot produced from Revelation to give depth of flavour and dark chocolate, treacly notes that meld sumptuously with those rich, sticky, sweet fruits wrapped in pastry.”
“For something a little different, fresh white chocolate ganache truffles with Konga Yirgacheffe, washed, is a great way to round off a delicious festive dinner. Konga Yirgacheffe has delicate flavours of floral jasmine and bergamot that pairs with the creaminess of white chocolate to create a great eating experience.”
Thanks Steven! If you’re trying some different matches this year, we’d love to hear what you’ve found that works well. And once you’ve done with dinner and you’r ready to settle in for the afternoon, check out Dave, our coffee cocktail expert’s sumptuous Black Forest Gateau Recipe (apparently it makes 5 hour monopoly games infinitely more bearable).