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Tuesday, September 1, 2015

Review of Harry and David Moose Munch and Vanilla Crème Brûlée whole bean coffees

Harry and David has been around since 1934 and it all started with a pear. In 1910, Samuel Rosenberg traded his successful Hotel Sorrento for 240 acres of pear trees in Southern Oregon’s Rogue River Valley. The Bear Creek Orchards were later taken over by his two sons, Harry and David Rosenberg. Utilizing their agriculture education from Cornell University, they started specializing in Comice pears. Harry and David named their pears, “Royal Riviera”. After the Great Depression, they needed to find another outlet to find new buyers and the idea of selling pears by mail would be a great next step. In 1934, the brothers set out on sales trips to San Francisco and New York and pitched their pears as an ideal business gift. Their spirit still holds true today as a great business gift and also great gifts for celebrations, house-warmings, holidays, etc. Their brand has expanded to more than just their stellar pears, they have confections, jams, jellies, mustards, teas, coffees, and more. We often visit their retail outlet in Las Vegas when we are in town to stock up on our favorite mustards and the infamous, Moose Munch Gourmet Popcorn.  

The following coffees were brewed three different ways to find the best brew method for each: drip, espresso machine, and French press.

Vanilla Crème Brûlée whole bean coffee ($23.90 for a duo pack) is harvested by hand and roasted in the Pacific Northwest. Tasting notes: Sweet vanilla, crème brûlée, custard, and caramel aromas experienced; Vanilla, caramel, and slight bitterness experienced on the palate; Cream and sugar really accentuate the crème brûlée flavor. Drip was the preferred brew method. Rating: 4.1/5

Moose Munch whole bean coffee ($12.95 for 12 oz. bag) is inspired by the Moose Munch Gourmet Popcorn. Tasting notes: Caramel, tapioca pudding, vanilla, popcorn, and toffee aromas experienced; Bold, robust, vanilla and slight bitterness experienced on the palate; Cream and sugar accentuated the caramel and vanilla flavors. Drip was the preferred brew method.  Rating: 4.4/5

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