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Put Your Grounds In The Ground!

Put Your Grounds In The Ground!

Let’s face it…as soon as you smell your Camano Island Coffee at your doorstep you can’t wait to drink it, right?! You rip the bags open and start drinking it as soon as possible. But what happens after you’ve enjoyed every cup? Do you throw the grounds out without a care in the world? You may not know this, but you’re throwing away the world’s best fertilizer!

Make Your Neighbors Envious Of Your Coffee Garden!

Naturally, coffee grounds are packed with nutrients and minerals making them the perfect soil enhancer to boost your garden’s beauty. With essential minerals such as potassium, phosphorus, magnesium and copper, your hungry garden can get lots of what it needs from coffee! Whether they’re indoor or outdoor – your flowers, shrubs or evergreens will love your coffee with all its nutrients.

Don’t Forget The Nitrogen!

Mineral enrichment is essential to a flourishing garden. However, did you know nitrogen is also important? Nitrogen in the soil will lead to brilliant and healthy plants. Fertilizer at the store is a great source of nitrogen, but why buy more fertilizer when coffee already arrives to your door? After brewing, coffee grounds contain up to 2% nitrogen in volume. This makes your coffee the perfect nitrogen soil enhancer!

Grow Them In The Shade

To get the maximum nutrients in your coffee beans they must be grown in the shade. When grown in direct sunlight, the roots soak up less nutrients from the soil. You don’t have to worry because your Camano Island Coffee only grows in the shade. With our commitment to shade grown, your grounds will help your flowers to flourish – causing envy in the neighborhood!

Why Using Organic Beans Is Critical

Who wants to add harmful pesticides to their beautiful flowers? We know you don’t! USDA Certified Organic guarantees no pesticide contamination on our coffee trees. This coffee is chemical free! Not only will your plants love this organic fertilizer, but your farmer’s health is protected too. You can rest assured, your Camano Island Coffee grounds will be safe around your family, kids and pets.

How Should I Place My Brewed Grounds In The Ground?

To use the coffee grounds, take your rototiller and till the coffee grounds 6 – 8″ into the ground. Mixing the grounds deep in the earth will trap the nutrients in the soil and reach your plant’s roots. Don’t have a tiller? Take handfuls of coffee grounds and thoroughly mix them with your compost. Then, sprinkle your new coffee enhanced soil around the roots of your plants.

It’s up to you how much coffee you add to your soil mixture. Your plants will absorb the nutrients whether you add a handful or a whole pound. Don’t forget – only add the grounds after they are brewed. Adding them before they’re brewed can affect the pH balance in your soil. Without the proper pH balance, your plants may wilt.

Make A Difference With Each Cup

You can do more than grow a beautiful garden with Camano Island Coffee. Not only do your plants benefit but your coffee farmers benefit as well. Your coffee is pesticide free. This means, your coffee farmer did not risk their health growing your coffee. Another reason you’re making a difference is through the environment. By not adding to your waste bin, you can enjoy your coffee through your beautiful plants and reduce your impact on the environment.

Now that you’ve gained this exciting coffee gardening knowledge, feel free to share it with your friends and family! We thank you for making a real difference for our farmers and environment by drinking the world’s top 1% grade beans! If you’re not a member yet, Join the Coffee Lover’s Club to get started! Your first pound is on us.

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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.

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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.

By Dan Ericson

Anxious to try this for yourself?  Grab a Free Pound of Organic Coffee below and never run out of delicious coffee again!

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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.


  1. -1 chocolate pie crust (8-inch)
  2. -1 1/4 cups cold milk
  3. -2 tablespoons of double-strength Honduras Dark Roast (from Camano Island Coffee of course)
  4. -2 packages of 4-serving, sugar-free, white chocolate flavor instant pudding
  5. -8 oz. Cool Whip, divided
  6. -2 Pinches of Cinnamon powder (for the top)


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: 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!)

By Dan Ericson

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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  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!

Chocolate Cupcake with Coffee Frosting


  • 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


  1. Chocolate cupcakes
  2. Preheat the oven to 350F. Line a 12 cupcake pan with paper liners. Set aside.
  3. In a mixing bowl sift the flour, baking powder and cocoa powder. Add the sugar also.
  4. Make a well in the middle and stir in the eggs, corn syrup, milk and oil.
  5. Mix until just combined.
  6. Pour the batter into the prepared cupcake pan and bake for 20 minutes.
  7. Cool completely before frosting them.
  1. Coffee frosting
  2. In a small bowl mix the vanilla extract with the coffee powder.
  3. Add it to a mixing bowl with the butter and the cream cheese. Mix until smooth and creamy.
  4. Scrap the sides of the bowl and slowly add the sugar, 1/2 cup at a time until all the sugar is incorporated.
  5. 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