STC – Pairing
STC I Pairing – Elevated traditions
This Carmo De Minas region honey processed and medium roasted coffee has toffee sweetness, creamy texture with long lasting chocolate finish. When paired with the Aysem’s cookies, the hazelnut flavor enhances the toffee chocolaty notes of the coffee, the mild mastic gum of the cookie opens up the aromatic notes. Serving this coffee and these cookies in Ozlem Tuna’s beautifully designed, handmade Turkish coffee set Altin Sira elevates the traditional to new levels of sophistication.
STC I Pairing – Turkish coffee & Macarons
This fully washed light roasted coffee is unlike other Indonesian coffees, it has a bergamot like citrus acidity, herbal notes and a velvety body. When paired with the blackberry- lemon macaron the citrus notes are enhanced making this coffee brighter and more vibrant. The peaches and cream macaron adds layers of sweet fruity notes making this a more perfectly balanced cup.
STC I Pairing – Turkish coffee & Cezerye
Cezerye is a traditional Turkish confectionery made from caramelized carrots, packed with hazelnuts or pistachios and sprinkled with shredded coconut. Intense caramel notes of the cezerye enhanced the sweetness of the natural process Sidama Ardi. Bright peach and berry like fruity tastes and walnut notes of the coffee gain another layer from the cezerye’s pistachios and coconut.
STC I Pairing – Turkish coffee & Chocolate
MAST BROTHER Goat Milk Chocolate’s (60% Peruvian organic cacao) mildly savory taste balanced the sweetness of the coffee. It brought the strawberry and blackcurrant like fruity notes in the Ethiopia natural Aricha.to the forefront. Thyme like herbal flavor and creamy mouthfeel of the chocolate enhanced the aftertaste of the coffee.