On the morning of March 2nd, I got to do something that felt really personal and meaningful. I shared a piece of my farm life with a group of curious, open-hearted people at Drip & Drop Coffee in JP Nagar.
Coffee Blossom Mocktail
Everything we showcased came from St. Margaret Estate, our family farm nestled deep in the Western Ghats. Over the years, we’ve nurtured coffee, yes! But also pepper vines.
Chilled Version of the Cocktail
They arrive like magic after the first rains, scenting the air with a soft, jasmine-like aroma. We collect the blossoms carefully and infuse them to make a light, floral drink that captures their ephemeral charm.
Gurudeep making tea from the Blossoms
It’s subtly sweet, almost tea-like, with hints of oolong, jasmine and vanilla. As everyone took their first sips, I talked about how the flowers signal renewal and growth on the farm. They’re not just a pretty phase, they’re the beginning of what will eventually become the coffee cherries we all know.
Next up came a flavour that’s bold, and definitely not something people usually expect at a morning tasting. Green pepper brine, served with sour cream and warm, crusty bread. I remember that as everyone took their first bite, they were unsure of what to expect. But then came the surprise.
Gurudeep kicked things off with something completely unexpected: Green pepper brines, done four different ways. This was a creative idea from the café owner, who went all out in bringing variety to the table. Each brine had its own personality, and tasting through them felt like a mini adventure in spice and flavour.
What we tried:
- Peppercorn brine with star anise — warming, slightly sweet, with a soft licorice-like note that mellowed the pepper’s bite beautifully.
- Peppercorn brine with green chilli & garlic — this one had a punchier kick, sharp and savoury, and it opened up the palate in all the right ways.
- Peppercorn brine with extra spicy red chilli — fiery, intense, and not for the faint of heart.
- Peppercorn brine with a secret paste — no one really cracked what went into it (and we didn’t want to ruin the mystery), but it had this umami depth and earthy complexity that made it a standout for many.
These were all paired with warm bread and a dollop of sour cream to tone down the spice and let the brine profiles come through. People were dipping, sipping, and passing the plate around. It turned the room into a little buzz of food exploration. I loved seeing how differently each person reacted to the flavours! Some gravitated toward the red chilli heat, others loved the mellow star anise.
Just when it felt like we’d wrapped things up, we decided to end with something a little indulgent, a surprise cup of hot chocolate, rich and velvety, crafted by our friend at Solmelu. The chocolate was comforting and nostalgic. It was the kind of drink that slowed down conversation and made people pause, breathe, and just enjoy.
Hot Chocolate & The Chocolate Producer
About the Author
Lynn Mascarenhas
A creative soul with a passion for photography and crafting exquisite Fine Robustas, I am your dedicated coffee planter, processor, and event planner.
As a qualified wildlife expert and coffee enthusiast, I have embarked on a journey to implement eco-friendly and sustainable practices at the estate while exploring the world of specialty coffee.
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