Two Huila coffees paired with single-origin chocolate from a Portland bean-to-bar maker. This evening traces caramel sweetness through both cacao and coffee, revealing how terroir echoes across crops grown in the same volcanic soil.
The Pairing
The first coffee — a honey-processed lot from Finca La Pradera at 1,750 meters — carries a pronounced panela sweetness and a stone-fruit finish that aligns with a 68% dark milk chocolate. The second, a washed Caturra from Acevedo at 1,900 meters, pushes toward bright malic acidity and pairs with a sharper 78% bar that has its own red-berry undertone.
Each pairing is brewed via Kalita Wave to keep the cup clean and let origin character dominate over technique. We pour in real time so attendees can watch grind, dose, and bloom — and ask questions throughout.
What’s Included
- Two single-origin Colombian coffees brewed live via Kalita Wave
- Paired chocolate tastings from a local bean-to-bar producer
- Printed tasting cards with origin data and flavor maps
- A 100g bag of your preferred coffee to take home
The best pairings don’t mask — they triangulate. Chocolate and coffee grown in parallel latitudes share a vocabulary of fermentation and drying that this evening makes audible.
The evening runs approximately two hours. Light snacks beyond the chocolate pairing are provided. Sixteen seats are available — the format is conversational, not lecture-based. Come curious.
