Coffee tasting: Starbucks Peru Aladino – try it iced with oranges!
Earlier this week, I went to a coffee seminar at the East Olive Way Starbucks for the new Reserve offering, Peru Aladino. I’ve written about this coffee before. It has a bold flavor, with hints of orange, citrus and nuts. I’ve described this as “soft” though I think what I really mean is that it has a lingering finish to it in the mouth.
The surprise of this particular coffee event was comparing it hot to iced. That was fun! For the record, all the coffee for tonight’s event (March 25, 2013) was brewed through the Clover brewer. We tried the Peru Aladino hot, paired with the mocha wafers. We tried it iced with fresh oranges. I wish I had taken a photo of the actual coffee!
It’s amazing how the same coffee, brewed on the same machine, could taste so different depending on whether it was iced or hot.
When we had the coffee hot, we agreed the coffee had a strong citrus flavor, and some orange in the aroma. The baking spices and cocoa in the mocha wafers bought out the toffee and nuttiness of the coffee.
As an iced coffee, the aroma was much more floral. Even the flavor was a little less citrus, and more floral instead. One person tonight’s event described the iced coffee as “absolutely refreshing.” And, oranges brought out the sweeter notes of the coffee, and subdued a little of the roast profile coming through.
So that was it: Fun tip for this coffee – try it iced with oranges! I noticed that the Peru is already sold out at StarbucksStore.com, so you’ll have to find a Clover Starbucks location to try this coffee.
You are invited to the next event:
The next East Olive Way coffee seminar is Tuesday, April 9, 2013. I hope to see you there! I want to put out a special request for customers to come attend the event. I’ve heard that the next seminar will feature a coffee in such limited supply that most Clover stores will not receive any of it, and even the online supplies will be small.
Please come join in at the East Olive Way Starbucks, April 8, 2013, at 6:00 p.m.