Introducing Springtime Coffee Brews @ Starbucks Reserve®

As an impartial coffee drinker, I have attended my fair share of coffee tasting sessions with Starbucks. Two of them were at Starbucks Reserve®, SkyAvenue, which features a Starbucks Experience Bar.

This time, as part of the 24-Hour Food Trail Eating Marathon hosted by Resorts World Genting and SkyAvenue, I was introduced to two limited-time Spring coffee brews: Guatemala Flor Del Rosario and Kenya Kamwangi.

In case you don’t know yet, Starbucks Reserve® carries its own unique line of coffee in limited quantities and these items may not be available at all Starbucks Reserve® outlets. Therefore, each blend is exclusive. For example, Guatemala Flor Del Rosario and Kenya Kamwangi may not be obtainable at the other five Starbucks Reserve® outlets in Malaysia.

As you are aware, different brewing techniques require its own equipment. There’s Chemex and Clover, just to name a couple. The Siphon method was used to brew both Guatemala Flor Del Rosario and Kenya Kamwangi.

We were also taught the proper method of tasting coffee. It consists of four steps. First, cover 3/4 of the cup of coffee with your palm. Then close your eyes and smell the coffee. Allow the flavours and character of the coffee to transport you to the place where the coffee originated from. Indeed, through coffee, you are able to capture the true essence of the place and imagine it in your mind’s eye.

Next, slurp the coffee while it is still burning hot. Slurp it as though you are eating noodles and force the coffee to spray all over your palate. The third step is to locate. It means to note how long the coffee taste lingers on your palate. This is subjective, as some may find the taste to linger longer than others. The longer the coffee taste lingers, the higher its ‘body’ is.

The fourth and final step would be to describe the taste of coffee. Again, this is a subjective matter, as taste always is. According to the tasting notes on the taster cards of Guatemala Flor Del Rosario which originated from Latin America and Kenya Kamwangi from Africa, both coffee have medium acidity and body.

Pairing coffee with lemon, butter and chocolate alters the acidity and body of the coffee. We were given a first taste of that with the food parade.

If you would like to get yourself a cuppa of Guatemala Flor Del Rosario and Kenya Kamwangi, remember that they are only available at selected Starbucks Reserve® outlets, and for a limited time only at Starbucks Reserve® SkyAvenue. For more information on Starbucks Malaysia, log on to their official website.

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