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COFFEE RECIPES
Savour the flavor and delight in recipes inspired by the season of Ramadan.
TIME TO SAVOUR
Ramadan is a time of reflection and appreciation. A season that gives us permission to slow things down and indulge in the now. A time to turn simple comforts into meaningful moment. It's a Time to Savour.
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Ethiopia4FLOWERY AND BRIGHTThis is Ethiopian Arabica at its finest - decadently aromatic. It has an orange blossom aroma, but the rich fruit jam notes come from the sun-dried coffee in Master Origin Ethiopia with dry processed Arabica. Ethiopian farmers have used this method for longer than anyone else. For up to four weeks the sun shines down on the Arabica coffee as the Ethiopian farmers carefully hand-turn it at regular intervals to ensure it dries evenly. Getting it just right means layers of sweetness and ripe fruit flavors seep into the heart of those Ethiopian coffee beans. If you like milk and coffee, try Master Origin Ethiopia with dry processed Arabica with milk froth to make a cappuccino. You’ll find all the delicate floral notes still smoothly dancing through this cup of coffee with milk. All the skill of Ethiopian coffee farming still shines through milk foam.
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Nicaragua5SWEET AND HARMONIOUSIf "Black Honey" processing were the easy road to a nectarous coffee, they’d all do it. But only a few farmers dare. The farmers remove this Arabica coffee cherry’s fruit flesh but then leave almost all its sticky mucilage still hugging the coffee bean when they spread it in a thin layer to dry. With daily diligence they rake and rotate and mix this incredibly sticky coffee to make sure only good flavors develop. Master Origin Nicaragua with ‘Black-Honey’ processed Arabica contains this coffee. It gives this Nicaraguan Arabica its smooth texture and sweet cereal notes. If you like it with milk froth, Master Origin Nicaragua with ‘Black-Honey’ processed Arabica makes a rich latte macchiato . As a coffee with milk, it’s balanced and has nutty, roasted notes that surface.
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Colombia6FRUITY AND VIBRANTMaster Origin Colombia with Late Harvest uses only high-grown, washed processed Colombian Arabica. Can you taste the lively acidity and the burst of winey red fruit aromas? It comes from those coffee farmers who dared to wait longer before harvesting their crop. Coffee cherry - almost deep purple - hangs heavy on the branches. With each day the fruit sugars seep deeper into the heart of the coffee bean. Knowing when the time is ripe is the farmers’ skill. Master Origin Colombia with Late Harvest contains this lateharvested coffee. Like your coffee with milk? Master Origin Colombia with Late Harvest Arabica makes a delicate and creamy cappuccino. Sweet biscuit notes emerge when this Colombian coffee combines with milk froth.
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Indonesia8RICH AND WOODYMaster Origin Indonesia wet-hulled Arabica is a race against rain. Indonesian farmers wet-hull their coffee because of the humid climate. After removing the fruity outer flesh, the Sumatran coffee beans are left to ferment overnight, then hand washed and sundried for a day. Then they remove the parchment because exposed beans dry faster. The heat and bouts of sunshine dry the beans quickly. The method is unique to them and produces the classic Indonesian coffee taste - velvety thick, wildly aromatic, notes of cured tobacco. Master Origin Indonesia wet-hulled Arabica contains only Fair Trade Indonesian Arabica coffee processed in this unique way. Try Master Origin Indonesia wet-hulled Arabica with a dash of milk - nutty, woody and roasted notes emerge in this intense Master Origin coffee with milk.
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Arpeggio9Intense & CreamyA dark roast of pure South and Central American Arabicas, Arpeggio has a strong character and intense body, enhanced by cocoa notes.
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Kazaar12Exceptionally Intense & SyrupyKazaar is the discovery of those who go beyond the expected. The blend’s daring intensity comes from its two Robustas. The unwashed is the classic way to get a strong cup. But then we discovered a washed Robusta with an unexpectedly clean taste. It adds a creamy texture. Rounded off with a touch of Latin American Arabica, Kazaar is split roasted so each coffee’s characteristics can shine through. The Robustas bring audacious bitterness, body, and peppery notes. The Arabica lends a sweetness to the blend. Kazaar is just as powerful with milk - but you’ll get that added chocolate and caramel twist.
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Ristretto10Powerful & ContrastingThe classic Italian ristretto is a restricted espresso that brings out hidden aromatics in the coffee - less is more, they say. Ristretto is
a blend of diverse Arabica and Robustas from around the world - together they recreate the iconic taste from Naples. Split roasting
means Ristretto’s many coffees keep their distinct personalities. Intense, roasty and bold but with fruity notes and a subtle acidity
dancing through the blend - Ristretto is strikingly complex. Extracted to the customary 25 ml - less can truly be more. And milk won’t
hide Ristretto’s contrasted bouquet. You’ll love how it rounds out the coffee and gives it a creamy texture.
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Dharkan11Long-roasted & VelvetyStrong, velvety Dharkan gains its unmistakably bold flavor by blending Arabicas from Latin America and Asia. Its powerful personality, created by long-roasting beans at a low temperature, infuses each capsule with exceptional taste.
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