Our Light Roast Coffees
These Light Roast Coffees are all so good, but do you know which one is your personal favorite?
Our Light Roast Coffees
Category: Uncategorized
Our Medium Roast Coffees
Our Medium Roast Coffees
Which is your favorite of these Medium Roast Coffees?
Our Dark Roast Coffees
Our Dark Roast Coffees
Wondering which coffee you’ll love? Here’s an overview of all our Dark Roast Coffees!
The Pro Guide to Coffee Grinds
The Pro Guide to Coffee Grinds
What grind do you need for your favorite brew method?
Sumatra Dark Roast – Bean Profile
Sumatra Dark Roast – Bean Profile
While we don’t condone the over-roasting of coffee as many other coffee companies approach their darker roasts, we’re in full support of a delicious, tasty dark roast. Especially when that roast brings in balance the darker tones of roasting with the nuances of the coffee bean we’re roasting.
Whenever we hear: “I want your darkest roast!” or “I like my coffee dark and rich,” there is only really one immediate conclusion – Sumatra Dark Roast. Now if you like coffee darker than this, we’re not the coffee roaster for you. Because our coffee is extremely good for you, we feel it’s our duty to keep the carcinogen levels to an extreme low to provide you with healthy coffee.
One other benefit of the coffee we purchase from Sumatra is that, as a general rule, the Sumatra coffee we offer is our lowest in caffeine content – naturally. Many customers that previously couldn’t drink caffeinated coffee find that they are now able to enjoy a cup of fully caffeinated Sumatra (Dark or Medium Roast).
Sumatra Dark Cupping/Region Information:
Cupping Information:
- Body: Full/Syrupy
- Aroma: Dried Fruit, Nuts
- Flavor: Dried fruit tones with a Heavy Nutty Base
- Aftertaste: Lingering Deep Sweetness
- Sweetness: Semi-Sweet – Dried Fruit
Region Information:
- Country: Sumatra
- Farm: Mandheling (Gayo Mountain Region)
- Altitude: 1800 ft
- Harvest: October-March
- Soil: Volcanic Ash – High Nutrient
- Production Method: Natural, Dry Process
Cupping Notes:
Certified organic Sumatra has a rich syrupy body with a dried fruit tone (apricot, cherry, and fig) and nutty base (pecan-esque). Acidity is fairly mild and the finish leaves a semi-heavy coating in the mouth.
Oreo Truffle Brownies with Espresso Ganache
Oreo Truffle Brownies with Espresso Ganache
I have no idea why there are strawberries in this photo… really.
My wife’s newest creation – Oreo Truffle Brownies with Espresso Ganache – comes courtesy of a friend. Rather than retype the instructions, I’m going to paste them directly from the email. There is something fun in the way they’ve been laid out – you can tell the sender was drooling over the thought of her own recipe as she typed it. Bolded letters were added by me though.
Doesn’t this just look delicious, dripping with gooey espresso ganache!?
So, in a 9×13 pan make any brownie (homemade or box) then set it aside to cool. Then, in a bowl, crush by hand (or grind up in a food processor) an entire package of double stuff Oreos. Next, take 4 oz. of cream cheese put in microwave for 10 sec. to soften. Mix it in really well with the Oreo crumbs then spread and press on to the brownies.
Finally you make a ganache, where you bring to a simmer (on medium heat), 1 cup of whipping cream add 1 cup of milk chocolate chips and whisk until blended and smooth. Turn off the heat and add/mix your espresso (1-2 oz) let cool for 5 minutes then while still warm pour evenly over your brownies then let them cool completely before devouring…soooooo fudgy! Yum!
The recipe makes me so excited just to read. My wife replaced the “instant espresso” part (why is it that all recipes try to force bad coffee on you?) with fresh coffee. Two shots (2oz) of our certified organic, Varietal Supremo espresso coffee bean from Camano Island Coffee Roasters.
THIS WAS AMAZING. Yeah, I realize that I keep saying this about the stuff she is making… but I’m not lying. This is a super-rich, tasty dessert that was the perfect followup for dinner last night. One brownie was more than enough and left a delicious lingering taste in my mouth for most of the rest of the evening.
Anxious to try this for yourself? Grab a Free Pound of Organic Coffee below and never run out of delicious coffee again!
Low Sugar White Chocolate Mocha Pie
Low Sugar White Chocolate Mocha Pie
Ok, I have to be honest… not many of the crew here got to enjoy this white chocolate mocha pie. *shhh… don’t tell*
My wife had this waiting for me when I ran home for lunch a couple days ago. I ate lunch, was getting ready to run back to work… then she said “Oh, hey! I have something special for you to try.” That was all that was needed to get me to hang out a few minutes longer!
I gotta say, not only did it look SUPER good… but it tasted amazing! As I was finishing my first piece, I started cleaning up my dish and silverware to start my journey back to work.
Then she stopped me again… (she knows how to keep me around longer!)
“So, I made this with sugar-free white chocolate pudding and fat-free cool whip. I hope it tasted ok?”
Ok? It was delicious! I enjoyed a second piece (funny how that logic worked out for me). Anyhow, enough of the story, here’s the how-to.
Ingredients:
- -1 chocolate pie crust (8-inch)
- -1 1/4 cups cold milk
- -2 tablespoons of double-strength Honduras Dark Roast (from Camano Island Coffee of course)
- -2 packages of 4-serving, sugar-free, white chocolate flavor instant pudding
- -8 oz. Cool Whip, divided
- -2 Pinches of Cinnamon powder (for the top)
Instructions:
In a medium mixing bowl, whisk together milk and double strength Honduras Dark Roast coffee; add pudding mix and 1/2 (4oz) of the whipped topping. Beat until creamy and mixture becomes thick, about 1 minute. With a spatula, spread mixture in a prepared crust and top with the remaining whipped topping. Refrigerate until ready to serve. Just prior to serving, add the cinnamon lightly to the top.
Idea From: CookingWithK.net and modified for GOOD coffee and a couple other things:)
Hope you love this as much as I did (and two others at “The Roaster” – not naming names in case I get in trouble!)
Coffee Frosting on Dark Chocolate Cupcakes
Chocolate Cupcakes with Coffee Frosting made a great day of work even better!
This recipe was found on Pinterest and comes from roxanashomebaking.com. While the coffee frosting topping doesn’t have the same “visual appeal” as hers did (we didn’t have a squeezy thing like she used, I guarantee you that it tasted much better since we substituted the instant coffee her recipe calls for — for the best coffee in the world — organic, Camano Island Coffee.
The coffee frosting contained our decaf espresso coffee beans ground for espresso. I enjoyed a french press cup of our light roast Guatemala coffee along with it.
Scroll Past the Picture for the Recipe!
Ingredients
- Chocolate Cupcakes
- 1 3/4 cup (210 grams) all-purpose flour
- 2 tsp (8 grams) baking powder
- 1/4 cup (20 grams) dark cocoa powder
- 1/2 cup (100 grams) sugar
- 2 eggs
- 2/3 cup (160 ml) almond oil
- 2/3 cup (160 ml) milk
- Coffee Frosting
- 3 tbsp (42 grams) soft butter
- 6 tbsp (168 grams) soft cream cheese
- 1 tsp vanilla extract
- 1 tsp espresso ground Camano Island Coffee ( original recipe calls for instant coffee…. if you’ve not had our coffee before, look below to pick up a pound for free, you’ll be happy you did!)
- 3 cups (360 grams) powder sugar
Instructions
- Chocolate cupcakes
- Preheat the oven to 350F. Line a 12 cupcake pan with paper liners. Set aside.
- In a mixing bowl sift the flour, baking powder and cocoa powder. Add the sugar also.
- Make a well in the middle and stir in the eggs, corn syrup, milk and oil.
- Mix until just combined.
- Pour the batter into the prepared cupcake pan and bake for 20 minutes.
- Cool completely before frosting them.
- Coffee frosting
- In a small bowl mix the vanilla extract with the coffee powder.
- Add it to a mixing bowl with the butter and the cream cheese. Mix until smooth and creamy.
- Scrap the sides of the bowl and slowly add the sugar, 1/2 cup at a time until all the sugar is incorporated.
- Spoon the frosting into a piping bag and frost the cupcakes.
Needless to say… these were REALLY yummy cupcakes. The mixture of dark chocolate cupcakes and coffee frosting was perfect and it went well with fresh coffee, french pressed.
By Dan Ericson
Social Media Explained with Coffee
This fun image titled “Social Media Explained with Coffee” comes from Marketplacemaven.com. We thought it was pretty hilarious and wanted to share it.
Coffee Cookies: Flakey Jake’s Chocolate Mocha Chip
Delicious Coffee Cookies – Perfect for dipping!
Who is Flakey Jake? We may never know. He is known, however, for these amazing coffee cookies!
We enjoyed a batch of these delicious mocha coffee cookies at the roasting facility yesterday (and some of us, at home). Not only are these cookies great on their own, they’re also great when dipped in a cup of coffee. Personally, I french pressed some Ethiopia Coffee and used these coffee cookies for dipping. It was a delicious, mouth-watering experience. I even ate a second but stopped myself short of a third and held off well for about an hour before giving in — again!
Scroll past the picture for the recipe!
Here’s the recipe.
Ingredients:
- 1.5 cups margarine/butter (I recommend butter!)
- 2 cups granulated sugar
- 1 cup brown sugar
- 4 eggs
- 1-2 tsp. vanilla
- 1, 12oz. chocolate chips
- 4 cups flour
- 1 Tbsp. baking soda
- 1 tsp. cinnamon
- 2 Tbsp. cocoa
- 4 Tbsp. rolled oats
- 1 Tbsp. fine-ground coffee (we used Brazil medium roast)
Instructions:
- Cream butter and sugars.
- Add eggs and vanilla.
- Combine flour, baking soda, and cinnamon then add to the above creamed mixture.
- Blend in cocoa, oats, and coffee.
- Stir in chocolate chips.
- Cover and chill.
- Once chilled, bake at 375?F for 12-15 minutes (depending on size)
Enjoy – and watch you that you’d don’t get too addicted to a combination of these cookies and our great coffee!