MOCOCA GRANADA
In celebration of another successful year of coffees from our South American partners at FAF, we asked one of our baristas to make a drink reminiscent of a summer specialty from their home town.
Pomegranate shares similar history to coffee in its travels and widespread cultivation, so it was a fitting start to a refreshing summer coffee alternative.
We use Whole Cane Dulce Sugar from Costa Rica.
Grown in the Tayutic Valley in Costa Rica, this sugar is the result of a very careful and labour intensive process.
Unlike more refined sugars, it is not heated and spun to transform it into a crystalised form, and, as a result, it is rich in vitamins and minerals. It is easier for the body to digest, and is metabolised more slowly than white sugar.
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Ingredients |
Recipe Shaken together with 80g of ice and garnished with a sprig of rosemary for aromatics. Tip: clap the rosemary and run along the rim of the glass to enhance the aroma. |
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