This pairing is our Sugar Cream Pie coffee and Dandelion Chocolate's Tumaco bar.
Sugar Cream Pie: A coffee that brings out playful elements in a cup. From the distinguished producer Norbey Quimbaya on his farm La Esmerelda, this coffee is simultaneously fun and complex. The processing brings out light fruity elements that ultimately impart a familiarity of baking components that help make things sweet.
Dandelion Chocolate is an acclaimed bean-to-bar chocolate maker in San Francisco's Mission District, using just two ingredients- cocoa beans and sugar. The Tumaco bar is 56 grams, 70% cacao with tasting notes of dulce de leche, chocolate wafer, almond.
