Namesake Coffee Ethiopia Shakiso & Xocolatl Ripple Effect

by David Nilsen

Earlier this month, I did an Instagram Live with my friend Shay Pal of @choccoffeewine. We each brewed two different coffees two different ways, and then paired each with a craft chocolate. In the process, I landed on my new favorite coffee and chocolate pairing.

Both coffees I used were from Namesake Coffee in Dayton, Ohio. Namesake is one of my favorite roasters; founders Michael and Jessica Beans (“Namesake” is a reference to their surname) bring thoughtfulness to every part of their operation, not least of all the coffee itself. I met the many years ago now when we were both presenting at Learn Love Eat, an educational tasting festival put on by London Coe of Peace of Fifth. I’ve been enjoying their coffee ever since.

The bean I used for this particular pairing was their Ethiopia Shakiso, a natural process bean from the Kayon Mountain Coffee Farm run by Ismel Hassen and his family since 2012. This is from the information card Namesake provided with the beans:

Ismel oversees a staff of 24 full-time and 300 seasonal employees. The farm management offers free transportation services as well as financial support for building schools and administration buildings for the community. Ismel and his family tend to pay higher wages to their pickers in order to encourage them to return year after year.

I prepared this coffee in a French press with a 1:12 coffee to water ratio, letting it bloom for one minute before stirring it and allowing it to steep for another four minutes before pouring a cup. The flavors were a beautiful balance of warm, earthy tones and brighter, lightly fruit acidity.

I paired the coffee with Xocolatl Ripple Effect, a 60% dark chocolate made with applewood-smoked nibs and raspberry, a bar that balances the slightly savory, fuzzy-warm undertones of sweet woodsmoke with the brighter late season berries.

Together, these two were perfection. The woodsmoke anchored the earthier spice notes of the cup, while the raspberries tugged on the its acidity, broadening the palate in both directions. The contrast of deep and high notes was fantastic.

What’s your favorite coffee and craft chocolate pairing?