Comment

Comment by Peter Middlecamp on August 11, 2008 at 9:20pm

We recently hosted a cupping with three R Miguel coffees at our cafe.
We tried to pair/accentuate/contrast three desserts with these three coffees:

Pulped Natural Hawaii
paired with Espresso Vodka Granita.
simple, a little orange zest, very effective.

Monkey Parchment: Wild, smooth, Indian.
Paired with: Green Cardamom and Black Pepper Ice Cream. Philadelphia style.

Natural Process Hawaii Ka'u an amazing coffee- like brandy and orchids.
Paired with Rose Panna Cotta- modified recipe.

The Monkey parchment on the clover was dense and spicy. Like three courses of curry on a hot afternoon.

Comment by Alun Evans on August 8, 2008 at 6:32pm

Adding to the Monkey Coffee comments- there is some coming out of Sumatra- similar to what you described in India. We also have a coffee that passes through the GI of the giant Fruit Bat (again similarly found in Columbia I believe). The pluses of the monkey and bat coffees are both of these are "purely vegetarian" in nature- where as Kopi Luwak is often a mixed bag- as the Civet/Luwak is an omnivore.

Comment by Instaurator on August 7, 2008 at 6:13pm

I like the photo of the monkey and coffee cup

Comment by Mick Kiely on August 6, 2008 at 10:09pm

Cool, while your there checkout this on YouTube

http://www.youtube.com/watch?v=ujaRqLLqCDk

Comment by Alun Evans on August 6, 2008 at 9:16pm

Are these the same monkeys that th monks in a monastry somewhere in Asia trained to pick only the tenderist tips of tea being grown on a misty mountain somewhere....its true!! I will dig up the video and post it, its a hoot.