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  • Coffee Blossom Panna Cotta

Hawaiian Coffee Blossom Tea - 26g

$14.00

Product Description

Tasting notes: both delicate and powerfully floral. Perfume of jasmine, orchid, oolong, bamboo, vanilla. 

Origin: Puna, Hawaii
Weight: 26 grams, 

Cost per cup: $0.54
Cost per Tbsp Coffee Blossom Syrup: $ 0.14

Tea Brewing: Use 1-2 grams per 6-8 oz hot water (205-212 F). Steep for 5 minutes.

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For just a few short days the farm fills with an intoxicating perfume of jasmine, and we have a limited window to quickly & carefully harvest the delicate flowers for coffee blossom tea.

Arabica coffee trees are self pollinating, meaning we needn't wait for cross-pollination through bees or wind for fertilization to occur. After the blossoms have opened and germination has occurred, the coffee flowers are ready for harvesting, drying and curing. It takes roughly a day to harvest just a pound of coffee blossoms, and the window to harvest is - at most - three days per blooming cycle. Not nearly long enough...

Coffee blossoms can be made into syrups, jellies, spritzers, cocktails and more.

Coffee Blossom Simple Syrup

1 cup water
1 cup sugar
3-4 Tbsp coffee flowers

1.Bring ingredients to a boil in saucepan, stirring so that the sugar dissolves.

2.Reduce heat and continue stirring until all the sugar has dissolved. 

3.Remove from heat and let steep for 30 minutes. Let cool and then strain through cheesecloth into a jar or bottle with a tight fitting lid.

4.Refrigerate until ready to use.  It will keep for a month in the fridge.

Once you've made this coffee blossom simple syrup, try adding it to Prosecco, your morning latte, ice cream, or this recipe for Coffee Blossom Panna Cotta

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