The new Sunsera Blend appeals to light roast fans.

The Sunsera Blend, for example, caters to guests’ general preference for Starbucks’ lighter roasts, and expands the dark-to-light spectrum, said the spokesperson. Sunsera will be the brewed light roast of the day this spring, but others rotate in throughout the year.

On the food side, a warm Jalapeño Chicken Pocket joins the permanent menu. It features toasted chili lavash flatbread enclosing a filling of diced chicken, charred poblanos, green jalapeños, three-chili-pepper cheese and jalapeño cream cheese. At the media tasting, a company spokesperson noted that the item would make a great afternoon snack. 

The Jalapeño Chicken Pocket joins the spring food menu. 

Food offerings at Reserve and Roastery locations are leaning into a floral theme. For example, there’s a Rose Pistachio Twice-Baked Cornetto, a flaky pastry filled with pistachio cream. Like ube, pistachio is generating menu buzz this year. Starbucks Reserve cocktails also boast floral flavors, with the Sakura Blossom Negroni and Butterfly Tea Spritz making their spring debut.

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