Chocolate and Medium Roasts
A dark chocolate dessert calls for a full-bodied coffee with cocoa notes. Medium roasts from Brazil or Colombia complement without overpowering the sweetness, while an overly dark roast makes it bitter.
Fruit and Washed Coffees
With a red berry tart, washed coffees from Ethiopia or Kenya with bright acidity work best. They share fruity notes with the dessert and cleanse the palate between bites.
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