The sense that is most closely connected to memory is the sense of smell.

The mere hint of a scent can fill us with nostalgia, vivid images and colors from past experiences. Smell allows us to travel through time – but it also carries us across unfathomable distances in space.

When Lavazza joined acclaimed chef Albert Adrià to craft a unique coffee and food pairing, the scents that filled the room of his Enigma restaurant were the rich, powerful notes of Lavazza’s ¡Tierra! Colombia blend.

Hints of tropical fruit, licorice, and lime peel: a bouquet filled with unmistakable traces of South America, and one that sets the creative genius of Adrià and the Lavazza Training Center in motion.

An excellent coffee and food pairing combines aromas and flavors, connecting them and enriching them, while celebrating their uniqueness.

After a brainstorming session, our two taste experts got to work.

Albert created a stunning dish, which brings together the rich flavor and creamy texture of foie gras, with the fresh citrus notes of bergamot and a light, meticulously-crafted ’air’ of fermented soy sauce.

Albert, exploring the tangy freshness of bergamot and grapefruit, crafted a cold brew coffee drink, enriched with the complex exotic flavors of passion fruit and mint.

The two exquisite culinary creations, with their combined bouquet of notes of honey, cane sugar, grapefruit and bergamot, are both indulgent and refreshing.

Today’s perfect pairing:

Foie gras confitado con pan de especias, bergamota y aire de salsa de soja fermentado, by Albert Adrià, and Passion Me 2018, by our Training Center.