DRINK & DINE story by Connye Griffin, photos by Al Griffin
Savory Flavors
Where: 18 Maple Street, Eldon Open 6:30 a.m.10 p.m. Closed Sundays.
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nspired by a father’s hobby and a daughter’s dream, the Simmons family has opened Serendipity Coffee Roasting Company for Eldon’s residents and the greater Lake community. Cliff Simmons, his wife Marilyn, and daughter Sariah are the mainstays at Serendipity, each contributing their talent and art to a budding business. Two sons add their labor as well. Opened on July 1, 2020, in a difficult year, Serendipity continues to exceed the Simmons’ expectations. During a visit and interview in early September, Serendipity was busy with walkin take-out customers while others enjoyed WiFi or quiet conversation. What all have come for is the good, savory flavors of a fine coffee bean, America’s favorite way to kickstart any day. Somewhere between the first and second crack of a green coffee bean resides its full flavor in a light to medium air roast. At Serendipity, the Columbian Triple Ferment bean delivers complex notes of citrus fruits and berries. Father and daughter Cliff and Sariah delight in rendering that flavor and several more for customers. They began to do so online on January 1, six months before they opened the retail coffee shop on Maple Street in Eldon. That online business supported their dream to provide a welcoming gathering place for people to enjoy baked goods and fine coffees. One of Cliff and Sariah’s favorite coffees is the Frozen Cherry. That roast is aptly named because the green coffee beans are flash frozen, sun dried, and flash frozen again in a 34 VACATION NEWS
400-hour process that becomes a dark bean with cherry undertones. The team also agree that Columbian Triple Ferment and Ethiopian Blueberry are fine roasted beans as well. Both are popular at Serendipity, online or in-store, but both sell out quickly. Some of these coffees are the base for pour-over and art in a cup. In her role as barista, co-owner Sariah meticulously made a Hot Honey Lavender Macchiato, served in a large, wide ceramic mug. The creamy surface held lavender buds providing the clean scent of herb gardens and open fields. It invites patrons to sip and relax. It had me at first sip. Another true Serendipity delight is the Vietnamese coffee, a participation beverage — so-called because the customer finishes the preparation. The coffee arrives on a quality wood serving tray featuring Serendipity’s logo. On that tray is a glass of iced espresso and a smaller glass showcasing layers of cream and more espresso. The customer uses a small coffee spoon to stir the two layers into a rich, caramel blend before pouring the blend over the iced coffee and stirring again. The completed drink is both satisfying and delicious. A featured pour-over at Serendipity begins with Geisha coffee, an Ethiopian bean trending in the 21st century. The Simmons acquire this bean, as they do all their beans, through a supplier sourcing from Columbia, South America. However, the Simmons attend U. S. Coffee championships when travel and business demands allow. They taste and learn. They study March 5-18, 2021
