Top 5 Coffee Pairings with Zongzi (Sticky Rice Dumplings)
Contents:
1. 1. Colombian Medium Roast Coffee + Northern-style Zongzi
2. 2. Ethiopian Natural Processing Coffee + Southern-style Zongzi
3. 3. Specialty Fermentation Process Coffee + Alkaline Zongzi
4. 4. Panamanian Coffee + Teochew Sweet Zongzi
5. 5. Sweet Brazilian Coffee + Hakka Zongzi
With the upcoming Dragon Boat Festival, we want to share the delicious pairing of zongzi (sticky rice dumplings) with coffee. Instead of debating which zongzi from the north or south is tastier, we can enhance the experience by pairing different specialty coffees with varying roast levels and flavor profiles. Let's explore the combinations:
1. Colombian Medium Roast Coffee + Northern-style Zongzi
The Northern-style zongzi features distinct rice grains, pre-steamed or stir-fried with the filling before wrapping in bamboo leaves and steaming. It has a heavier flavor. Pairing it with a medium roast coffee like "Colombian Nariño La Union Modela" brings out the nutty and rich notes. This coffee doesn't have strong floral or fruity aromas but offers a full-bodied and creamy texture. The combination of the rich medium roast coffee and the savory Northern-style zongzi creates a harmonious experience. Whether you take a bite of zongzi and then sip the coffee or finish the zongzi first and follow it with a sip of coffee, the robustness of the medium roast coffee complements the greasy Northern-style zongzi.
Colombia Narino La Minita Reserva del Patron Washed - Medium Roast
Flavor profile: Cocoa, brown sugar, butter, citrus, full-bodied, rich finish
2. Ethiopian Natural Processing Coffee + Southern-style Zongzi
The Southern-style zongzi has a moist and sticky texture. It is made with raw glutinous rice and ingredients, wrapped in bamboo leaves, and boiled until cooked. The aroma of the bamboo leaves is more pronounced. Pairing it with a fruity and sweet Ethiopian natural process coffee like "Ethiopian Yirgacheffe Idido Anaerobic Maceration" with light roast brings out the citrus and blackberry notes. The combination of the aromatic bamboo leaves of the Southern-style zongzi and the fruity aroma of the Ethiopian coffee creates a multi-structures sensory experience. The Southern-style zongzi, with its softer and less greasy texture due to the boiled glutinous rice, enhances the complexity of flavors when paired with the Ethiopian coffee.
Ethiopia Gediyo Yirgacheffe Elatenecha Ama Commitment Burtukan Geremu G1 Natural - Light Roast
Flavor profile: Blackberry, citrus, green apple, caramel, sweet, citrusy finish, mellow and smooth, citrusy aftertaste
3. Specialty Fermentation Process Coffee + Alkaline Zongzi
The Alkaline zongzi has a refreshing and chewy texture, with a golden and translucent appearance. It is also known as jianshui zongzi, kui zong, sweet zongzi, or ice zongzi. Pairing it with a specialty coffee like "Colombian San Jose Estate Rum Barrel Washed" adds a unique flavor profile with hints of rum and lime. This coffee undergoes a special fermentation process where green beans are placed in a rum barrel, regularly stirred, and allowed to absorb the aroma and ferment, without any alcohol content. This specialty flavored coffee pairs well with the relatively plain Alkaline zongzi, which typically requires sugar or fruit jam for consumption, enhancing the sensory experience.
Colombia Caldas Finca San Jose Geisha Rum Barrel Washed - Medium-Dark Roast
Flavor profile: Rum, tequila, green apple, grape, lime, raw cocoa
4. Panamanian Coffee + Teochew Sweet Zongzi
Teochew sweet zongzi has a long and rectangular shape. Glutinous rice and red bean paste are separately stir-fried and then combined with the red bean paste wrapped inside the glutinous rice. It is steamed in a bamboo steamer until cooked. Pairing it with a sweet and fruity coffee like "Panamanian Aurora Estate Geisha Washed" adds a juicy and sweet flavor. This coffee has notes of ginger flower and fruit juice. When enjoyed together with the sweet zongzi, the mouth is filled with the aroma of coffee and the fragrance of the steamed zongzi. It is a delightful combination of sweetness without being overwhelming. The sweet and chewy glutinous rice, when combined with the fruit juice-like flavor of the Panamanian coffee, creates a harmonious sweetness for an afternoon coffee treat.
Panama Finca la Aurora Geisha Washed - Light Roast
Flavor profile: Ginger flower, citrus, grape, fruit juice, bright acidity, mellow and smooth, prominent orange juice aftertaste
5. Sweet Brazilian Coffee + Hakka Zongzi
Hakka zongzi has a chewy texture with the filling concentrated in the center, resembling the filling of a bun. It is also known as kue zong or Hakka ban zong. Pairing it with a sweet and lingering coffee like "Brazilian Ipanema Estate Top Blue Honey Tangerine Natural" adds a honey and tangerine aroma to the premium Brazilian coffee. The Hakka zongzi is made with sticky rice flour and water, resulting in a dough-like texture similar to caizaiguo-styled steamed dumplings. It has a chewy mouthfeel. This coffee complements the Hakka zongzi with its subtle sweetness and doesn't overpower its flavor.
Brasil Ipanema Premier Cru BLUE B73 Tangerine Natural - Light-Medium Roast
Flavor profile: Tangerine, tropical fruit, honey aroma, fruit juice, full and sweet taste, mellow and viscous, lingering honey aroma in the finish
Which type of zongzi do you usually eat? Apart from pairing zongzi with tea to refresh your palate, try using pour-over coffee for a combination of flavors and aromas. This summer, treat yourself to a fragrant and sweet coffee-filled Dragon Boat Festival. Justin Coffee wishes you a happy Dragon Boat Festival!
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