It’s been a cracker month serving up our 3 Course Geisha. Good Food month coincides with the end of what we call “Geisha Season”, and we had a beautiful Geisha that we wanted to feature as part of a tasting flight. On top of that, we had our first ever Geisha Cascara – actually, it’s the first Geisha Cascara that Hacienda La Esmeralda have ever produced.
So Jan, Gus, Wendy & about 10 other keen beans got together in the lab at Botany to taste the Geisha coffee & cascara and come up with a food pairing. The result: an almond financier cake with house-made vanilla mascarapone, a salad of nectarine, almond & candied lime zest & a cascara syrup.
In typical Single O fashion the idea for a Geisha Cascara was conceived over a few wines between Wendy & Rachel Peterson of Hacienda la Esmeralda, and made from their 2016 auction-winning natural coffees. Because of the uniform ripeness & high quality of these cherries, it tastes incredible.
We’ve had so much great feedback about the Geisha cascara & so we’re stoked to be offering limited 125g packs for sale in the café & online here.
Check out the O File here.