I had no idea what was going to be on the menu, but I was excited to taste whatever the clover was offering. Would it be: Aged Sulawesi Kalosi? Brazil Sul de Minas Peaberry? Or El Salvador Montecarlos Estate Pacamara?… my mind was racing. Yet, it didn’t matter what they’d be offering; I’d be drinking it.
As always, the store was packed. The baristas were flying behind the counter with militant efficiency and everyone seemed happy, regardless of the line-up. Finally, I reached the clover…
I scanned the menu board and saw that El Salvador Montecarlos Estate Pacamara was on the menu. Sadly, however, they ran out of the El Salvador offering earlier that day. BUT, before I could grow sad and think this visit was a dissapointment, the kind barista said: “don’t worry, we still have plenty of Fair Trade Colombia Asoapia.”
Perfect! I love Fair Trade coffee and I love the clover brewing process; a match was set to be made in heaven… or, at least, in this clover store.
Without hesitation, I ordered a Venti and waited patiently for the clover to do what it does best – brew Starbucks Reserve coffee. The barista smiled warmly as she passed me the 20 oz cup of black gold.
I rushed to a nearby table and went through my coffee tasting ritual. First, I smelled the coffee. Chocolate and herbal notes ran up my nose and a slow smile crept across my face. (I know this sounds lame, but whatever, I liked what I smelled.) This rare coffee definitely had a dense and rich smell; a product of the rich soil that produces it.
Next, I tasted it. I tilted the cup towards my mouth and swirled it around my mouth. At first impression, it was dense and bold. I immediately tasted a sweet, citrusy, syrupy complexity that made my taste buds dance. Then, when I thought I tasted all it had, I got that chocolatey, herbal flavour I expected after smelling it. To say it was a nice cup of coffee would be an understatement. I don’t know how the clover did it… but whatever it did, it worked. What a bold and pleasant coffee.
This washed, Fair Trade certified coffee was much more complex than I could have ever imagined. With the spices, herbs and cocoa notes, I couldn’t help but pair it with a bag of roasted almonds – the perfect pairing.
That concludes this trip to the clover. I will definitely be back to taste another clover brew… and can’t wait.
Have you ever tried this coffee? Or, what’s your favourite Reserve coffee? I’d love to hear about it!