April Showers Bring May flowers!
This month, we've chosen the perfect spring coffee; a fruity, decadent, single origin coffee from Kochere, Ethiopia. With notes of hibiscus, lemongrass, and blackberry jam this coffee is like a delicious bouquet of flavors.
Origin: Kochere, Ethiopia
Roast: A delicious Medium roast to bring out the natural fruity flavors of the coffee
The Process: Located just south of Yirgacheffe, in a region famous for its specialty coffee, Kochere benefits from high altitude and iron-rich soil. After harvesting, small family farmers bring their coffee to local washing stations for processing. After washing, the coffee is sun-dried on raised beds.
Notes: Hibiscus, Lemongrass, Blackberry Jam
Let's start by making our homemade lavender syrup:
Step 1: Visit your local spice store, or grocery store (yes, they have a spice section!) and purchase lavender buds. You may also find them in the tea section.
Step 2: Prep your ingredients
- 12 oz Mason jar or temperature safe container with lid
- 1 TBS Lavender
- 1/2 cup of sugar in the raw, brown sugar, or regular sugar (your pick)
- 1 cup of boiling water
Step 3: Boil some water
Step 4: Add lavender and sugar to your jar/container
Step 5: Slowly add boiling water and continuously stir until all the sugar has dissolved.* Very important to make sure all the sugar dissolves and there is no leftover sugar sitting at the bottom of your container.
Step 6: Wait for the syrup to get to room temperature (leave lid off container). Once syrup is at room temp, place in refrigerator.
Step 7: (This step is optional) Using a strainer, transfer the syrup into a squeeze bottle or a different container to strain the lavender buds. Otherwise, you can use the syrup as is.
View these steps on our
1. Add 1oz of your homemade lavender syrup to the bottom of your glass or mug (for iced drinks add ice)
2. Pour your cold brew, espresso, or coffee over the syrup.
3. Add your favorite milk either steamed or cold.
Garnish with some lavender and enjoy!