Recipes
Coffee and Dark Chocolate Pots
Three hours in the fridge turn cream, chocolate and hot coffee into little pots as dense as ganache: Terres de Café’s Old Yeti coffee beans, from Moka trees planted in 1914, add cacao, tonka, dried strawberry and a lightly winey finish.
Japanese-Style Iced Pour-Over
Hot water poured in slow circles drips straight onto ice, and the carafe fills with a cool amber nectar: Terres de Café’s KSF coffee beans, an organic honey-process Heirloom from Khalid Shifa’s farm in Yirgacheffe, reveal apricot, mango and black tea.
Easy Coffee Tiramisu Cups
Ladyfingers dipped for just a second, clouds of mascarpone and a snowfall of cocoa: Terres de Café’s Blend The Forest coffee beans, organic coffees from Ethiopia and Brazil, bring velvety body and notes of chocolate, warm spices and praline.
