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Special Pairing on May
We’re happy to announce another tasting event happening this month.
Summer is just around the corner, and we have been working on creating more original drinks to add to our current menu. As we make our syrups, bases, and drink components from scratch, we also noticed that many leftover ingredients still carry beautiful flavours. This inspired the theme for this month’s pairing menu: zero-waste creations.
The experience begins with a welcome drink: a pour-over of one of our favourite coffees, Jhoan and Diego Vergara’s natural processed Gesha. This coffee delivers an intense and distinctive strawberry yogurt flavour with candy-like sweetness. After brewing, we repurpose the leftover filter coffee pucks into a coffee saccharum, which becomes one of the key ingredients in our dessert Strawberry Bombé Cream Cake.
From there, the pairing journey begins.
Our first pairing features Sourdough Punch, a layered drink made with hibiscus tea, oolong tea, and grilled sourdough. It is mild, sweet, and refreshing, with a flavour profile that reminds us of cranberry sourdough. To pair with this drink, we created a Mini Sourdough Platter with brie cheese, prosciutto, and house-made lemon curd. The lemon curd is also made using milk curd from our milk clarification process, adding extra creaminess and depth of flavour.
The second pairing features one of our customers’ favourites: Lemonpresso and Strawberry Bombé in a tastier version. Clarified Lemonpresso, paired with a Strawberry Bombé Cream Cake. For this version, we restructured our original Lemonpresso into a clarified drink made with lemon pulp, lemon juice, rosemary, and whole milk, then layered it with espresso from Volcan Azul Red Honey Gesha. The Strawberry Bombé Cream Cake is made with sponge cake soaked in coffee saccharum from the natural Gesha served as a welcome drink, then layered with house-made strawberry jam made from strawberry pulp and whipped cream.
Through this pairing menu, we wanted to show how flavours can be redeveloped, ingredients can be reimagined, and drinks can be restructured with creativity.
You’re invited to join this tasting journey with us.