Green Mountain Coffee Family of Brands Blog

Café Escapes Twitter Trivia Contest Rules

 

Are you a whiz on all things indulgent? Head over to our Twitter page to test your knowledge on our first Café Escapes Twitter Trivia for a chance to win a decadently sweet reward! www.twitter.com/cafeescapes

Official Rules Café Escapes® Contest – Twitter Trivia Contest (Click The Logo)

 

 

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Two New Ways to Enjoy Cafe Escapes

Let’s face it -- we’re all busy people. With a list of deadlines and expectations, finding “me time” during our busy days has proved to be nearly impossible. That’s why I was so ecstatic when Café Escapes first introduced their line of café blends. Nothing was more calming than knowing that I could pamper myself with rich, smooth beverage treats at the touch of a button. 

Milk Chocolate Hot Cocoa comforted me with memories of a simpler time and the Dark Chocolate option gave me an air of European sophistication. I found peace in the perfect harmony of cocoa and coffee in Café Mocha and I felt tension slip away while sipping on exotic Chai Tea.

Just when I thought these moments couldn’t get any more delicious, Café Escapes most recently released two more ways for us to take a moment and treat ourselves. 

Cafe Escapes Cafe Caramel and Cafe Vanilla

The first is captivatingly with caramel! Café Caramel is sure to make those special "me" moments even more delectable as each blissfully buttery sip is a reminder-life really does taste better with caramel on top.

Similarly decadent, Café Vanilla proves there is no such thing as plain vanilla when it comes to this inviting treat. Delicately sweet, yet surprisingly light – it's a delicious break from the common coffee humdrum that you'll want to enjoy every day.

Sadly our days may never be completely stress-free, but luckily Café Escapes is here to take us away from chaos -- if only for a moment. Which variety helps to take you away from it all and into a moment of uplifting downtime?

 

-Hannah P., PR intern

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Green Mountain Coffee Special Reserve Panama Lerida Estate

On the Panama Lerida Estate, cherries mature until red and ripe while nestled underneath thick mountain fog. Picked by skilled farmers on the foothills of the Baru Volcano, these cherries will soon be roasted to perfection- the kind of perfection that boasts 11 years of “Best of Panama” wins!



 At first, the cup presents itself with floral, perfume-like aroma but a sip reveals the blend’s true complexity. As berry sweetness melts with savory notes of vanilla, the cup finds balance and ends with a deeply satisfying finish.

Just as the success of the blend is determined by balance, so is the success of the estate itself. The tight-knit community of the Panamanian coffee farmers who cultivate this crop also work to preserve the virgin forests that help to guard it. Drawing in avid birdwatchers from around the world, the hidden footpaths, lush greenery, and picturesque waterfalls on the Estate provide shelter to some of the country’s most unique birds. Lindsey Bolger, Director of Coffee Sourcing and Relationships (and cupping expert!) commends Lerida Estate for working hard to find balance among commercial interest and environmental protection.  “They’ve created an incredibly beautiful preserve that’s home to both natural and treasures and world-class coffee.”

If you still need more convincing to at least try a cup, wait until you hear Lerida Estate’s rich history! Like many of its neighbors, the Lerida Estate can trace its engineering influences back to the construction of the Panama Canal; however, what sets this estate apart from others is that its founder, Tollef B. Mönniche, actually designed the emergency dams of the famed canal. Pretty cool, huh?

As with all of our Special Reserves, supply is limited, as we only roast one batch.  This coffee was roasted on April 10, 2012, so pick up your bag of Special Reserve Panama Lerida Estate today!

 

-Hannah P., PR Intern

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Fair Trade Island Coconut Cookie Recipe

I don't know about the rest of you, but sometimes there's nothing better with a hot cup of coffee than a cookie. A really great cookie, where every bite offers a surprise. A crispy outer texture and a chewy middle are also must-haves. This is what I wanted when I started thinking about today's recipe featuring Green Mountain Coffee®Fair Trade Island Coconut® Coffee. Island Coconut is one of my favorite Green Mountain Coffee seasonal flavors, second only to Fair Trade Pumpkin Spice (which, from me, love springs eternal). I dare say Island Coconut is my husband's favorite Green Mountain flavor, period. I was inspired to create a cookie that you would love, but also that he would adore, given it's his favorite flavor.

Fair Trade Island Coconut Cookies by Bluebonnets & Brownies

 

I gathered as many coconutty mix-ins as I could, and even went so far as to separate the Almond Joy Pieces - think M&Ms with toasted coconut and almond inside - by color, only adding the brown and cream colored candies. (There may have been discussion of my OCD behaviors as I separated out the blue candies from the brown and cream.) You coconut lovers are going to really enjoy that Fair Trade Island Coconut Coffee makes an appearance in both the cookies and a yummy glaze for the top. Don't skip the glaze! It's so easy to make, and really adds something special to your afternoon coffee break.

As you read the recipe, you'll notice that I say to refrigerate the cookie dough for at least 20 minutes. This is a recommendation I would make to you for any cookie dough, not just my recipe. Cookie dough bakes and tastes better if it is allowed to get cold again before baking. That's why those store-bought ready-made doughs taste so darn good and look so uniform when baking. Refrigerating your homemade cookie dough will get you the same delicious results. Let's just say if you place a plate of these next to the office Keurig®brewer, you're going to be everyone's favorite co-worker. I hope you love them as much as we did!

 

Fair Trade Island Coconut Cookies by Bluebonnets & Brownies

Island Coconut Cookies

makes approximately 32 large cookies

Ingredients

For the Cookies

4 cups all purpose flour
1 teaspoon kosher salt
2 teaspoons baking soda
1 cup quick cooking oats
1 1/2 cups of butter, melted (3 sticks)
1 cup granulated sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
1/4 cup Fair Trade Island Coconut coffee
2 large eggs
1 cup Almond Joy Pieces
1 cup toasted angel flake coconut
1 cup cocoa dusted almonds, chopped

For the Glaze
1/4 cup Green Mountain Coffee Fair Trade Island Coconut coffee
3 tablespoons cream cheese
1 1/2 cups powdered sugar

Directions

For the Cookies

Preheat the oven to 350F.

Brew a cup of Green Mountain Fair Trade Island Coconut Coffee. Use the smallest setting your Keurig allows. I used my 4 oz setting. Allow the coffee to come to room temperature, placing in the refrigerator if necessary to speed up the process.

In a medium bowl, combine flour, kosher salt, baking soda and quick cooking oats. Use a whisk to combine the ingredients evenly and aerate the flour. Set aside.

When the oven is heated, place the angel flake coconut on a parchment lined baking sheet in an even layer and place in the oven. Bake for 7-12 minutes, checking often in the last 5 minutes of cooking. The coconut should toast to a spotty golden brown. Don't expect all of the coconut to change color.

Remove from the oven immediately if you see any pieces start to get dark brown. Turn the oven off again once toasted.

In the bowl of a food processor, place the cup of cocoa dusted almonds. Pulse repeatedly until the almonds are fairly small chunks.

In a medium bowl, combine the cooled coconut, cocoa dusted almond pieces and Almond Joy pieces. Mix by hand until evenly distributed, then set aside.

Melt the sticks of butter in a microwave safe bowl, then allow them to cool slightly. In the bowl of a stand mixer or a large mixing bowl, combine melted butter, both sugars, vanilla, and coffee. Mix on low until combined, then add the two eggs. Mix on medium speed for 3-4 minutes, until the mixture is light and fluffy.

Add flour mixture in increments, mixing on low after each addition. Scrape down the sides of the bowl before you add more flour each time. When flour mix is completely incorporated, add the toasted coconut mixture and mix on low or by hand until the mix-ins are well distributed.

Place the entire bowl of dough in the refrigerator for at least 20 minutes, though half an hour is better.

Preheat the oven to 375F.

Using a large cookie scoop, scoop 9 cookies at a time onto a parchment lined baking tray. Place the dough back in the refrigerator after you dish out each set of 9.

Bake for roughly 17 minutes, until the cookies are golden brown. Allow them to cool for a moment on the tray, then remove to a cooling rack and allow to cool completely before glazing.

 

For the Glaze

In the bowl of a mixer or small mixing bowl, combine coffee, powdered sugar, and cream cheese. Mix on medium high until the cream cheese has completely mixed in and the glaze becomes fairly thick. Add more powdered sugar if you would like the glaze to be thicker.

When the cookies are completely cool, spread them out on paper towel. Place the glaze in a frosting bag or ziptop bag. Seal the bag by twisting to remove all the air, pushing all the glaze into one sealed corner of the bag for piping. Cut a very small tip off the corner of the bag, then pipe glaze onto the cookies in any pattern you like (I did a criss-cross zig-zag). Allow the glaze to set for at least an hour, then place the cookies in an airtight container and store in the refrigerator for freshness. Serve alongside strong cups of Green Mountain Coffee Fair Trade Island Coconut coffee!

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Intercambio Perú 2012

One thing I love about our Company is the sheer number of opportunities we have to work hand-and-hand with our supply chain – from coffee farmers to importers to non-profits on the ground. A group of us from the Coffee team, CSR, and Marketing just got back from Peru doing that exact thing: Meeting with the supply chain, face-to-face.

Ed Canty from our Coffee Lab shakes hands with, while Paul Rice of Fair Trade USA looks on.

With Fair Trade USA, we hosted Intercambio Perú 2012 in Lima with our entire Fair Trade coffee supply chain in Peru (our largest Fair Trade origin). The purpose? To enhance transparency and collaboration, exchange ideas and projects, and create a productive business space. It turns out we are the first coffee roaster to ever gather coffee producers, importers, and outside organizations in one space to talk about opportunities in the coffee supply chain. Pretty cool, if you ask me.

Cupping!

During the three day event, we covered a lot of ground. There were 155 participants representing producer organizations, importers, traders, financiers, and Non-Government Organizations (NGOs) that do projects in Peru. We sponsored a Risk Management Training in collaboration with the World Bank. We held a cupping calibration with lead cuppers from co-ops. The amount of energy in the room was palpable – and not just from the amount of caffeine in our coffee cups!

If you can tell from the excitement oozing out of this post, we are very motivated by the results of this event. Can’t wait to work on similar efforts in the future.

-Derek, Green Mountain Coffee Brand Manager

Group Photo!

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