Chocolate & Coffee Tasting Experience

Two Origins, One Experience | Saturday, May 31, 2025

On Saturday, May 31, 2025, we hosted an exclusive, curated sensory journey right here in Dubai, bringing together the rich traditions of Colombian cacao and Costa Rican specialty coffee. In collaboration with Karü Chocolates, an artisanal brand dedicated to fine-flavor, ethically sourced Colombian chocolate, we designed a unique 4-Step Tasting Experience that explored the parallels of craftsmanship from bean to bar, and from cherry to cup.

The Journey: From Farm to Palate

The event kicked off with an introduction to the meticulous workflows behind both crafts. Guests explored the delicate parallel steps of production:

The Chocolate Journey: From raw cacao pods and precise fermentation to stone grinding and artisan tempering.

The Coffee Journey: Exploring the impact of wet and dry processing on our signature microlots from the Tarrazú region before being roasted fresh locally in the UAE.

The 4-Step Pairing Matrix

Guided by sensory flavor maps from the SCA (Specialty Coffee Association) and the IICCT, guests evaluated each pairing through a structured tasting process:

For the Chocolate: Evaluating sight (observing the color), aroma (capturing initial impressions), sound (snapping the chocolate to test the texture), and flavor (following the flavor journey).

For the Specialty Coffee: Assessing the aroma (fragrance before brewing), the slurp (initial flavor impression), the location on the tongue (body and mouthfeel), and the final aftertaste (complexity and balance).

Here is exactly how we paired our signature Tarrazú lots with Karü's artisanal creations:

Pairing 1: We began the experience by pairing a bold 75% Dark Chocolate with our crisp Catuai Natural.

Pairing 2: Next, we brought together a balanced 70% Dark Chocolate alongside the intense, fruit-forward profiles of our Catuai Supernatural.

Pairing 3: For the third step, the creamy, smooth sweetness of a 50% Milk Chocolate was perfectly complemented by our highly prized Geisha Natural.

Pairing 4: We concluded the flight by pairing a velvety 37% White Chocolate with the bright, complex sweetness of our Catuai Red Honey.

Through this hands-on exploration, attendees discovered how experimental coffee processing methods interact beautifully with fine-flavor cacao.

Thank you to everyone who joined our community table for this unforgettable afternoon of flavor exploration. Stay tuned for our next seasonal gathering!