Colonna & Cocoa Runners Gift Set
In spring 2018 we had a chance meeting with Maxwell Colonna-Dashwood on a grey afternoon in London. If you’re a coffee buff, you probably know of Maxwell. He has won the UK Barista Championship three times, represented the UK at the World Barista Championships and, along with his wife Lesley, he runs the coffee shop Colonna & Smalls in Bath.
We love catching up with Maxwell. Not least because we find that he has a lot in common with our chocolate makers. He has a fastidious eye for detail, and is committed to ensuring the quality of his product at every stage from bean to cup. He sources his coffee directly for farmers, and has his own roastery, Colonna, based in Bath, where he carefully roasts the beans to bring out the natural flavours of the coffee. He is equally as passionate about that other key ingredient for a truly great espresso: water. In fact, he has written two fantastic books that share his passion and knowledge for these two topics, The Coffee Dictionary and Water for Coffee.
When we met up with Maxwell, he set us a challenge: to help him to find a chocolate bar to pair with an unwashed Rwandan coffee that he had recently come across. He felt certain that the fruity body and cocoa finish of this coffee made it the ideal partner for a chocolate bar, and he wanted to raid our Chocolate Library to find the perfect match. Today we present his pairing of Colonna’s washed Rwandan from Rugali Lot #172, and Pralus’ Madagascan dark chocolate bar. A treat for coffee and chocolate lovers alike!
More about the chocolate
Pralus has been making patisserie and baked treats in Roanne, France since 1948. Today, François Pralus is a master chocolate maker, always on the lookout for new cacao beans and even bought his own farm on the Madagascan island of Nosy Be. The beans for this bar have been sourced from the estate of Bertil Akesson in Madagascar.
A rich and buttery dark chocolate bar that melts slowly and thickly on the tongue. A riot of red berries along with dark plums and raisins lead into deep roasted flavours.
More about the coffee
Rugali of the famed Nyamasheke region is one of only two washing stations with permission to produce naturally processed coffees in Rwanda. Harnessing near-perfect elevation, strict hand-sorting techniques and vast drying beds, farmers have delivered a truly world-class natural Red Bourbon.
This is a winey and moreish coffee, with stewed rhubarb and rose to begin, moving towards a satisfying cocoa finish.
Pralus Madagascar 75%
Weight 100 g Type of Chocolate Maker Maker Country Cocoa Percentage Bean Origin Bean Variety Select Size
Single Bar £6.95
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