Fair Trade

Train Station Visitors from Colombia

Aurora Maria Izquierdo Torresis and Jorge Edgar Paez Izquierdo visit us from Colombia

We had two very special visitors come to the Train Station in October.

Accompanied by Winston, Aurora Maria Izquierdo Torresis and Jorge Edgar Paez Izquierdo came to visit us from Colombia. They’re both from the ASOANEI cooperative. Aurora is the general manager and Jorge is the sales manager.

We had our Colombian Fair Trade Select coffee on brew.  This classically balanced single origin coffee originates from their farms. Our customers had the privilege to be served coffee by both Aurora and Jorge. As Jorge expressed it, they were proud to be serving the “best coffee.” It was a true tree-to-cup experience!

The Train Station staff really looks forward to meeting and sharing other members of our many fair trade partnerships in the future!

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Pumpkin Spice Coffee Is Back…and with a New Latte, too!

Green Mountain Coffee Pumpkin Spice and Pumpkin Spice Latte are back!

Love is finding that special something that stirs your insides and makes your sprits soar. Love is stocking up on that ‘something’ so you can brew it every week until its annual return. Love is waiting with bated breath for a special announcement, knowing that when the crispness of autumn presents itself, so will your beloved.  Love is patience, and patience, my dear friends, is rewarded. 

Today, Green Mountain Coffee® Pumpkin Spice is back!  The sweet, creamy flavors of cinnamon and nutmeg make Pumpkin Spice just right for fall's crisper days and cooler nights.  Pumpkin Spice is love, pure and simple.  Get it in bags or for your K-Cup® or Vue® brewer online and in stores now. Perfect to brew and sip... or brew and bake!  We have recipes for Pumpkin Spice cupcakes and donut trifles to get your creative (pumpkin) juices flowing.

And love multiplies, right?  Introducing the Pumpkin Spice you love, now in a latte.

Smooth and delicious Fair Trade Certified™ coffee meets the delicate natural sweetness of milk and the warm spice notes of pumpkin, cinnamon, and nutmeg for a taste that conjures up a slice of whipped cream-topped pumpkin pie.  Savor the season with this Limited Edition café beverage – exclusively for the Vue® brewing system.

Remember: Pumpkin Spice comes in before the turning of the leaves and leaves with the snow, so stock up now before it makes it back into the pumpkin patch! 

 

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Caramel Vanilla Cream Coffee Waffle Recipe: Hello, Gorgeous!

Caramel Vanilla Cream Coffee Waffles

Have you ever had dessert waffles? The concept was a surprise to me when I first moved to England. There, waffles aren't a breakfast food at all. They're 100% dessert food!

It didn't take me long to embrace the concept, and I think you should too. Especially when we're talking about waffles made with delicious Green Mountain Coffee® Caramel Vanilla Cream.

Light, sweet, with hints of buttery caramel and smooth vanilla, both the coffee and these waffles are a crowd pleaser. These Caramel Vanilla Cream Coffee Waffles stayed light, even though I used a whole grain baking mix in the recipe. I was pleasantly surprised. You might be looking at me with an eyebrow raised, but who says dessert can't be whole grain too?

Caramel Vanilla Cream Coffee Waffles Image

Fire up your waffle maker, grab some vanilla ice cream and the best maple syrup (Another great Vermont export!) you can get your hands on. You'll have a simple dessert whipped up before your family even knows you left the table.

Caramel Vanilla Cream Coffee Waffles

makes 4 waffles

Ingredients

  • 2 cups Bisquick Complete or similar waffle/pancake mix

  • Pinch of salt

  • 1/8 teaspoon nutmeg

  • 3/4 cup Green Mountain Coffee® Caramel Vanilla Cream

  • 1 teaspoon vanilla extract

  • 1/2 cup heavy cream (roughly, see directions)

  • 2 tablespoons canola or vegetable oil

  • Vanilla Ice Cream for topping

  • Maple Syrup, for topping

Directions

  1. Heat waffle iron. While the iron is warming up, mix the batter:
  2. In a medium sized mixing bowl, combine waffle mix, salt, and nutmeg. Whisk together until nutmeg and salt are evenly distributed. Set aside.
  3. In a 2-cup measuring cup, brew one 6 oz. (3/4 cup) Caramel Vanilla Cream Coffee K-Cup® pack.
  4. Add the teaspoon of vanilla extract to the measuring cup, then add heavy cream until the measurement on the cup reaches 1 1/3.
  5. Pour the coffee-cream mixture into the dry ingredients. Add two tablespoons of vegetable oil. 
  6. Whisk all ingredients together until you have a thick batter. 
  7. Spray waffle iron with non-stick cooking spray. Pour roughly 1/3 cup of batter into each well of the waffle iron. Allow to cook until golden brown and the waffle comes away cleanly from the iron.
  8. Top with scoops of vanilla ice cream and maple syrup. Serve immediately. 

 

Care to try Caramel Vanilla Cream yourself? Hop on over to my blog, Bluebonnets & Brownies, for a chance to win some!

 

Don't forget that Fair Trade Island Coconut Coffee is available for a limited time, and you can make this gorgeous coffee cake recipe with it too!

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Intercambio Colombia 2013

GMCR Intercambio Colombia GMCR Intercambio Colombia
GMCR Intercambio Colombia

 

In June 2013, we hosted our very first Intercambio Colombia event, which brought together all of our Fair Trade and Conventional supply partners for three days of exchange on the current harvest, quality expectations and supply efficiencies.  We met in Peru last year, at Intercambio Perú 2012.

This first event took place at Finca Combia in Calarcà, Quindìo, with 157 participants representing Green Mountain Coffee Roasters, Inc., Fair Trade USA, 32 small producer organizations, 16 exporters, 11 importers, 3 NGOs, and 3 financial institutions.

Our Colombian partners gave us a warm welcome into their communities and we couldn’t have wished for a better, more dedicated group of people to make this first Intercambio Colombia an unprecedented success.

 

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Fair Trade Island Coconut Coffee Cake Recipe

Fair Trade Island Coconut Coffee Cake Recipe

Coffee cake is one of those things I don't make too often. Not for lack of love, but more because I love it TOO much. When I make a coffee cake, I'll spend the next week picking at it every chance I get, until I realize that the whole sum of my calories for the week is about 90% sugar and flour. This is one of those coffee cakes you'll want to pick at, or, if you're like me, share with people you need to show love to. I took this cake to the nurses on the ICU ward at a hospital in San Antonio. They were tirelessly caring for my father post heart surgery. If men and women like that don't deserve a little extra sugar and Green Mountain Coffee® Fair Trade Island Coconut® coffee in their life, I don't know who does.

Speaking of Fair Trade Island Coconut, it is absolutely vibrant in this coffee cake. Adding delectable coconut flavor without altering the perfectly dense cakey texture you expect when you bite into a coffee cake. Now that's what I'm talking about! I can also attest that a steaming mug (with half and half for me, please!) is wonderful along-side this cake for an afternoon treat. Make Fair Trade Island Coconut Coffee Cake for someone you love, as a thank you, or simply to put smiles on your coworkers' faces. You won't regret it.

Fair Trade Island Coconut Coffee® Cake

makes 1 bundt cake

Ingredients

1/2 cup unsalted butter, softened

1 1/2 cups dark brown sugar

2 egg yolks, well beaten

2 cups all purpose flour

2 teaspoons baking powder

1 teaspoon cinnamon

1/3 cup evaporated milk

1/3 cup cooled Fair Trade Island Coconut® coffee

1 teaspoon vanilla extract 2 egg whites, stiffly beaten

Directions

Preheat oven to 375°F.

In the bowl of a stand mixer, or a large mixing bowl, cream butter. Add brown sugar and egg yolks and mix again, until light, fluffy, and completely combined. In a separate, smaller bowl, combine flour, baking powder, and cinnamon. Whisk together to combine and aerate, then set aside.

In a measuring cup, combine evaporated milk, cooled Fair Trade Island Coconut coffee and vanilla extract. Stir together until completely combined.

Add the flour mixture and the coffee mixture in alternating increments to the butter mixture, beating between each addition until fully incorporated. Set aside.

In a small bowl, beat egg whites on high speed until stiff peaks form. (Peaks should not fall when mixer is pulled out of the egg whites.)

Gently fold stiff egg whites into cake batter until just combined.

Spray a bundt pan generously with cooking spray or grease with butter and sprinkle with flour. Pour batter into the pan as evenly as you can, then use a spatula to distribute as needed.

Tap the pan on the counter to even out the top.

Bake for 25-30 minutes, until cake is deeply golden and when poked with a toothpick, it comes away clean.

Allow to cool completely. Glaze if desired.

Notes

To make a glaze, combine 1/4 cup powdered sugar and up to 4 tablespoons of cooled Island Coconut coffee. Beat with a whisk until a smooth, liquidy glaze forms. Pour over cooled cake and allow to soak in before indulging.

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Green Mountain Coffee Nantucket Blend is Now Fair Trade Certified

We're committed to creating a higher quality of life for our coffee communities all over the world, and a better cup of coffee for you. That's why we're excited to announce that one of our best-selling and most loved coffees, Green Mountain Coffee® Nantucket Blend®, is now one hundred percent Fair Trade Certified™!

That’s right. One hundred percent fair trade!

This means approximately five million pounds of our coffee will switch to being fair trade this fiscal year alone!  That's almost $1 million in fair trade social premiums that go back to the farmers each year.  Named the world’s largest purchaser of Fair Trade coffees in 2010 and 2011, this is just another step in toward our commitment to support fair trade - and other opportunity to share the great quality and familiar tastes that a conversion of such a beloved coffee can do for fans!

Take part in our quest to do good and pop in a Fair Trade Nantucket Blend K-Cup® in your Keurig® brewer.  Brew a Better Day™!

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Golden French Toast Shortbread Recipe

Golden French Toast Shortbread

Cozy Sunday afternoons by the fire. That's what February means to me. We're hunkered down here in New Jersey, where it was 16°F when I woke up this morning. That's some serious cold, my friends.

When it's that cold, there's just nothing for it - except maybe that cozy fire, a hot cup of Fair Trade Golden French Toast® coffee, and the scent of delicious, buttery shortbread studded with coffee wafting from your oven. 

The recipe is simple - no eggs required. You might want to grab your coffee or spice grinder. While Fair Trade Golden French Toast comes pre-ground, you might want a finer grind for your shortbread. We used as-is from the bag, and the tender shortbread is perfect in my opinion. Just know that it's your call to make a finer grind.

Traditional shortbread also contains oats, did you know? Don't skip them here. They take on buttery notes from the Fair Trade Golden French Toast coffee, and make this shortbread an extra special treat. 

Fair Trade Golden French Toast Shortbread

Makes one 8" x 10" pan

 

Ingredients

1 cup oats (not quick cooking)

1 cup unsalted butter (2 sticks), cut into smaller chunks

1 cup confectioner's sugar, sifted

1/2 teaspoon kosher salt

1 1/2 cups all purpose flour

1/8 to 1/4 cup ground Green Mountain Coffee® Fair Trade Golden French Toast coffee

 

Directions

1. Pour oats into the bowl of a food processor and pulse 3 to 5 times, until oats have been somewhat pulverized. 

2. Add chunked butter, sugar, kosher salt, and all purpose flour to the food processor. 

3. Pulse ingredients 3 to 5 times, then add your desired amount of coffee. Remember to separately grind the coffee finer, if you prefer the grounds to be smoother in your shortbread. 

4. Process all the ingredients together for 1-2 minutes, until a smooth dough forms. You will hear a change in the food processor when everything suddenly comes together in one large piece of dough. 

5. Refrigerate the dough for at least an hour, or overnight if you prefer. 

6. When the dough is ready, preheat the oven to 350°F. Line an 8" x 10" baking sheet with parchment paper, or lightly spray a shortbread mold with cooking spray. 

7. Press the dough into the baking sheet or shortbread mold, taking care to make the dough as even as possible across the pan. Sometimes it can help to use a drinking glass like a rolling pin to push the dough where you need it to be. 

8. If using a baking sheet, score the cookies into rectangles using a knife or bench scraper - press all the way through the dough, making rectangles that are about 4 inches long each. (One division of the dough down the long side of the pan, in the center, and then smaller, 1" wide cuts horizontally is what I did.)

9. Bake for 35-40 minutes, until the cookies are golden brown. 

10. Remove from the oven and allow to cool in the pan for about 5 minutes, then turn the cookies out onto a clean surface and cut through the score marks. It is easier to cut the cookies when they are slightly warm. Allow them to cool on a wire rack after cutting. 

 

Want to win some Golden French Toast to try in your own shortbead recipe?  Go on over to my blog, Bluebonnets & Brownies, to see how to enter!

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Golden French Toast Coffee Is Back!

During this time of year I often find myself sleeping in as late as possible on those Saturday mornings when I clearly have an agenda filled with errands to run and tasks to complete. In fact just the other weekend, I was awoken by the aroma of French Toast wafting up the stairs and down the hallway. I immediately knew it was going to be the start of a good day. However, for those of us who do not have a personal chef (or significant other), we have good news. Golden French Toast® coffee is back in K-Cup® packs and bags! Featuring a maple aroma, and buttery, golden toasty flavors, there is more than one reason to start off a busy weekend morning with this cold weather classic from Green Mountain Coffee®. Stock up on this sensational flavored coffee before its too late!

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Fair Trade Gingerbread Whoopie Pie Recipe

Happiness comes from lots of things in life; a smile from a stranger, an email from a friend, or your favorite seasonal Green Mountain Coffee® flavors - like Fair Trade Gingerbread and Fair Trade Spicy Eggnog - coming back into rotation.

I'd never made whoopie pies before, but I had my heart set on creating them using Fair Trade Gingerbread coffee since the moment we decided that would be this month's flavor. Can I tell you a secret? Whoopie Pies are now a full on obsession!

They're way easier than I ever imagined. You'll be able to bake up a dozen saucer-sized whoopie pies with tangy, creamy filling in no time at all. They'll make a fabulous impression beside all the sugar cookies and shortbread that make an appearance this time of year.

Imagine the oohs and ahs you'll garner when you present a tray of these festive Gingerbread Coffee Whoopie pies with Gingerbread Cream Cheese filling decorated with red, white, and green sprinkles!

Fair Trade Gingerbread Coffee Whoopie Pies with Gingerbread Cream Cheese Filling

Makes 12 saucer-sized pies

 

 

Ingredients

For the Pies

  • 1/4 cup Green Mountain Coffee Fair Trade Gingerbread Coffee
  • 1/4 cup butter flavored shortening
  • 1/2 cup unsalted butter, softened
  • 1 cup dark brown sugar
  • 1 large egg
  • 4 cups whole wheat pastry flour (also known as graham flour)
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup full flavor molasses
  • 1/2 cup buttermilk

For the Filling

  • 1 8 oz package cream cheese, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 3 tablespoons Fair Trade Gingerbread Coffee
  • Holiday Sprinkles (optional)

Directions

 

For the Pies

Brew one 4 oz cup of Green Mountain Coffee Fair Trade Gingerbread Coffee and set aside to cool. Preheat the oven to 375°F.

In a large mixing bowl, or the bowl of a stand mixer, add vegetable shortening and softened butter, and mix on medium speed until well combined, scraping the sides of the bowl a few times. Add brown sugar and beat again until well mixed, then do the same with the egg.

In a separate medium mixing bowl, combine whole wheat pastry flour, kosher salt, baking soda, ginger, cinnamon, cloves and nutmeg. Stir with a whisk for one minute (this aerates the flour so there is no need to sift), then set aside.

Add half the flour mixture to the butter mixture in the large mixing bowl and mix on low speed to combine. Scrape the sides of the bowl often. When fully incorporated, add molasses to the mixture and mix on low speed again until fully combined.

Add the rest of the dry ingredients and mix on low again. Scrape the sides of the bowl and make sure all the flour is mixed in. When this is done, add the buttermilk and cooled coffee and mix on low speed until these last two ingredients are well mixed-in.

Line a baking sheet with parchment paper, then, using a large cookie scoop or an ice cream scoop, spoon 6 portions of batter onto the sheet, well spaced apart as they will spread.

Remove cream cheese for the filling from the refrigerator at this time and leave it on the counter. It will soften while you bake off the pies. Bake for 15 minutes, then remove immediately.

Allow to cool on the baking sheet for a moment, then carefully peel the parchment paper away from each pie half. Place the cookie on a cooling rack to continue cooling, and continue baking the rest of the pies.

 

For the Filling

Once all the pies are baked and are cooling, begin to make the filling. In a medium bowl or the bowl of a stand mixer, whip cream cheese on high for about a minute.

One cup at a time, sift the powdered sugar and add it to the cream cheese, mixing on low at first, then on high to fully incorporate and whip.

When all the powdered sugar is mixed in, add vanilla extract and Fair Trade Gingerbread Coffee to the mixture. Whip on medium speed until the filling reaches the consistency you'd like.

If you find the filling too thick for your liking, add half and half or whipping cream one tablespoon at a time, mixing after each tablespoon, until you reach your desired consistency.

Spoon filling onto one half of a whoopie pie and spread with the back of the spoon in a circular motion towards the outside of the cookie. Top with a second cookie and press slightly so that the filling is visible from the edges.

If you would like, hold the pie over a baking tray and lightly coat the filling with holiday sprinkles. The tray will catch any sprinkles that don't stick to the filling and make for easy clean up.

Refrigerate the pies until ready to serve, up to two days.

 

[Psst - if you go over to Bluebonnets & Brownies, there's a Gingerbread coffee giveaway going on, too!  Go on over and check-it out!]

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Food from Source: Peru and Cuy

We’re quickly approaching cooking season here in the United States.  Between turkey, mashed potatoes, and pumpkin pie, we thought you'd like to hear about what some of our countries of origin for coffee eat to celebrate together.  Let's start with: Guinea Pigs in Peru, also known as cuy.

Jose Espiritu Pintado, President of Frontera de San Ignacio

Jose Espiritu Pintado, President of Frontera de San Ignacio

It’s estimated that 65 million cuy are eaten every year in Peru. High in protein and low in fat, they can be fried, grilled, or roasted. They don’t take up much space.  They taste like rabbit and/or chicken and reproduce like the former. They’re so important to the diet of small coffee farmers in remote areas in Peru (which is most of Peru) that we’re funding a food security project to help raise more cuy. In the picture is my first experience with cuy in the town of San Ignacio, Cajamarca, Peru, near the border with Ecuador. We were visiting one of our best suppliers of Fair Trade Organic Peru, Frontera de San Ignacio. Like any good meat, it goes great with potatoes.

What do you cook to celebrate time with your family and friends?

 

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Behind The Scenes with Grace Potter in Colombia

This past May, I had the pleasure of travelling to Colombia with Grace Potter, to shoot the recently launched fair trade campaign “Great Coffee, Good Vibes, Pass It On”. If you’ve seen the videos from this trip, you’ll know that while in Colombia Grace met with local coffee producers, visited several farms, helped harvest coffee and charmed the locals with a very special live acoustic performance.

The videos capture the energy and essence of our trip beautifully, with a mélange of shots piecing together our adventures. What you don’t see are the adventures that happened off-camera. A lot can happen in four days, so here’s a little behind-the-scenes story of our travels...

View of the Andes, from the farm that Grace did her acoustic performanceThe first day, we scouted El Porvenir – a small coffee farm located high in the hills of Popayan, owned by Flor Moreno – a lovely, soft-spoken lady who has been farming coffee her entire life. After trekking through hillsides covered in coffee trees, we settled into an evening dinner with officials from COSURCA – the area’s fair trade coffee cooperative. It was amazing to hear firsthand how fair trade has impacted their lives and their communities. They explained how coffee is the social fabric of Colombia and shared stories of family, politics, social economics, and visions for the future – plans for change, purpose and prosperity, not for some but for all.

The following day, Grace arrived in Colombia accompanied by her lovely mother, Peggy.  Upon meeting Grace, I was struck by two things: First, is that in-person Grace looks exactly like Heidi Klum. For some reason this isn’t as evident in photos, but in person it’s uncanny.  Second, I was struck by how genuinely nice Grace was. And it was genuine. Over our four-day shoot in Colombia, Grace wore a smile on and off-camera and provided constant comic relief to the crew, with a seemingly endless stream of witty one-liners.

In the days that followed we travelled to three different farms, met with dozens of coffee producers, their families and members of their communities.  On the final night, Grace performed an intimate, acoustic set for about 100 or so coffee producers and their families. People travelled for miles, some leaving their homes before dawn, to join us at a family-owned coffee farm. The farm seemed to be situated on top of the world and offered a 360 degree vista of breathtaking peaks and valleys, including the most northern reaches of the Andes.

As the sun set, Grace sat atop a massive tree stump under a small pavilion and began playing for a captivated audience. By the end of her fourth song, you could feel the energy, the good vibes, radiating from our small gathering. The family hosting the concert prepared an incredible traditional meal of roast pig, plantains and potatoes. After the performance, we made our way back to the monastery (our hotel), to begin packing for the following day’s trek home.

As I said, a lot can happen in four days. I didn’t tell you that our videographer broke his arm 10 minutes into shooting on our first day. Or that we had dinner with the Mayor. Another time perhaps!

I feel lucky that I have the opportunity to travel with my career, but even more lucky that I get to meet people from all over the world. People I would not have an opportunity to meet otherwise. There’s beauty in the unfamiliar, and travelling over the years has taught me to open my eyes and ears, and listen with my head and heart.

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Free Live Michael Franti Concert on Facebook

We love you, we love you, we love you! And Michael Franti, too!

Michael’s free live in concert kicks off tomorrow night, October 24 at 10:30 PM EST, on Green Mountain Coffee’s Facebook page! We'll be brewing up Sumatran Reserve as we soak in the melodic tunes in the Great Coffee, Good Vibes Lounge – some of us in L.A. to see Michael in person and some of us virtually from home, relaxing in our pajamas.

Remember: If you’re in Los Angeles tomorrow, October 24, 2012 visit 7111 Melrose Avenue and enjoy a free cup of Green Mountain Coffee® Fair Trade brews.  You never know who you’ll meet when the great coffee is flowing and the good vibes are all around!

 

 

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Let's Talk Coffee 2012

This past weekend was the 10th Annual Let’s Talk Coffee, an annual event hosted by our friends at Sustainable Harvest (a coffee importer based in Portland, OR).  Every year, Sustainable Harvest brings together its own farmers, exporters, roasters (like us!), banks, non-profits, and other interested people for four days of coffee talk -- presentations, panels, round tables, business meetings, lots of coffee, and field trips to coffee farms. We were excited to finally meet some of the Arhuaco Indians from northern Colombia who are part of ASOANEI, one of our Fair Trade Organic suppliers.

 

Pictured are (me), Aurora Maria Izquierdo, her son Jorge, and Lindsey Bolger. They were as excited as we were that we were buying their coffee as they didn’t initially know who their buyer was. As a gift, Aurora gave Lindsey and me “assurance” bracelets – two small white cloth wrist bands with a little bead in each one (one white and one black). They were made in their community and blessed by their shaman (for lack of a better word) to make sure that we didn’t forget them nor stop buying coffee from them. Rest assured, I won’t forget: it was the highlight of my visit.


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Fair Trade Pumpkin Spice Coffee & Doughnuts Trifle Recipe

 

It's the most wonderful time of the year!  And yes, I am singing that line - because right now is Fair Trade Pumpkin Spice time. My favorite of all Green Mountain Coffee® blends, made even better because it is Fair Trade Certified™. I big puffy heart developing recipes around all the Green Mountain Coffees that I do, but anyone who's known me for a while knows that Fair Trade Pumpkin Spice is the end-all, be-all in my coffee world. Developing a recipe with this scrumptious coffee is a highlight for me every Fall.

Let's talk about classic combinations for a second. Peanut butter and jelly. Cookies and milk. Doughnuts and coffee. Just a few simple ingredients: pumpkin doughnuts from your favorite bakery, vanilla pudding with a Fair Trade Pumpkin Spice kick, and fresh, decadent whipped cream. Put them together and what have you got? Fair Trade Pumpkin Spice Coffee & Doughnuts Trifle! Fair Trade Pumpkin Spice coffee provides the perfect flavor profile for a decadent Autumnal dessert fancy enough for Thanksgiving, but also at home on a Tuesday. These trifles are make-ahead, and look adorable in mini trifle cups or Mason jars, which also means they'd be easy to transport to the next football tailgate too. Just a couple of Fair Trade Pumpkin Spice K-Cup® packs and you'll be on your way. Just make sure you get your K-Cup® packs ordered soon. They're known to sell out quickly!

Fair Trade Pumpkin Spice Coffee & Doughnuts Trifle

serves 8

Ingredients

4 Pumpkin doughnuts from your favorite bakery (Cake doughnuts with a sugar glaze work best.)
1 3 oz package Vanilla Cook & Serve Pudding
3 8 fl oz cups Green Mountain Coffee Fair Trade Pumpkin Spice coffee, divided
2 pints heavy whipping cream, divided
1 tablespoon pure vanilla extract
4 tablespoons granulated sugar Pumpkin Pie Spice for garnish

Directions

Prepare the vanilla pudding mix. The cook and serve style calls for 2 cups of milk on the package. Instead, use 1 cup of heavy whipping cream (You will have 3 cups of heavy whipping cream left over) and brew one cup of Fair Trade Pumpkin Spice coffee. Add both to a small saucepan, and then add the pudding mix.

Stir constantly over medium heat until just reaching a bubbling boil. Remove from heat, place in a bowl and cover with plastic wrap. Place the pudding in the refrigerator - it will thicken as it cools.

After about an hour, the pudding should be the perfect consistency, and nicely chilled.

Slice each of the doughnuts in half, and then chop each halve into smaller pieces. Fit 1/2 a donut into each vessel, whether it be a mini trifle cup or an 8 oz mason jar.

Brew two 8 oz cups of Fair Trade Pumpkin Spice Coffee. Pour 2 oz (the size of a shot glass) over the pumpkin doughnut pieces in each vessel and set aside.

Spoon about 3-4 tablespoonfuls of pudding over the donuts in each serving glass. Distribute evenly among the glasses until all the pudding is used.

Add the remaining cream to a large bowl, along with the pure vanilla extract and granulated sugar. Whip on high speed in a stand mixer or with a hand mixer until the cream has stiff peaks.

Spoon whipped cream over the pudding layer in each trifle, making sure each cup gets an equal amount until the cream is all gone.

Cover each trifle with plastic wrap (or screw on lids if you're using mason jars) and refrigerate for at least 4 hours. Just before serving, sprinkle each trifle lightly with pumpkin pie spice for garnish.

Trifles can be refrigerated for up to 2 days.

 

[Psst - if you go over to Bluebonnets & Brownies, there's a Pumpkin Spice giveaway going on, too!  Go on over and check-it out!]

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Great Coffee, Good Vibes, Pass it on

October is Fair Trade Month!  For more than a decade, Green Mountain Coffee® has been a leader in the fair trade movement, providing a better cup of coffee to you and a better quality of life for coffee farmers.

This year, we’re celebrating with our “Great Coffee, Good Vibes, Pass It On” campaign – bringing Fair Trade Month to life with good vibes you can taste, hear, and feel!  Here are some ways you can take part in the fun:

To celebrate Fair Trade Month, both Grace Potter and Michael Franti will give exclusive performances streamed live on the Green Mountain Coffee Facebook page. You’re invited to RSVP for the events on our Facebook page and experience the good vibes firsthand:

  • - Oct. 9 at 9 p.m. EST/6 p.m. PST — Grace Potter will perform live from famed music venue Joe’s Pub in New York City. Potter’s set will feature unique acoustic versions of songs from her new album, The Lion The Beast The Beat. You can RSVP here!
  • - Oct. 24 at 11 p.m. EST/8 p.m. PST — Michael Franti will rev up Los Angeles from the first-ever Great Coffee, Good Vibes Lounge, brought to you by Green Mountain Coffee. Fans will be able to visit 7111 Melrose Avenue on October 24 and enjoy a free cup of Green Mountain Coffee Fair Trade. Be sure to RSVP here so you don’t miss out!

Join us on the Green Mountain Coffee Facebook page to view photos and videos from Grace Potter and Michael Franti’s trips to fair trade coffee cooperatives in Colombia and Sumatra.  After watching these videos, you’ll have the chance to receive free fair trade coffee samples or coupons and enter for a chance to win a trip to one of our source countries: Costa Rica!

We're jamming a lot into 31 days so you can enjoy great coffee, listen to good tunes, and pass on the fair trade vibes!

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Pumpkin Spice Is Now Available


Pumpkin Spice fans, rejoice! That’s right, you can stop hoarding your beloved Green Mountain Coffee® Pumpkin Spice coffee and make room in the pantry for even more because it is now available for the season in K-Cup® packs! You know just as well as we do how great it is to have this autumnal favorite back in our line-up.

 

 

 

What is your favorite thing about Pumpkin Spice?  For us, it's the experience of drinking a fresh-baked pumpkin pie with every sip!

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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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Welcome Back Fair Trade Island Coconut Coffee

We’ve missed you, Fair Trade Island Coconut®. We’ve missed you in bags; we’ve missed you in K-Cup® packs for our Keurig® brewer. We’ve missed your freshly grated coconut aroma. We’ve missed the fruity, fresh, exotic sensation you give us with the first (second, third…) sip we take in the morning (afternoon, evening…). We’ve missed the subtle sweetness of your lightly roasted Central American coffee. We’ve missed the warmer days and tropical nights that your Spring debut beckons. We’ve missed that good feeling we have when we sip you knowing that farmers are getting a fair wage for your Fair Trade certification.

Fair Trade Island Coconut K-Cup Coffee

Welcome back to our coffee mug, dear Island Coconut. And thank you for sticking around for Summer, too (available until August 3, 2012, or while supplies last).

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My Trip to Costa Rica

Every year we send employees on what we call “Origin Trips” so they can meet farmers, learn about coffee, and have some fun together. Each year we go to Costa Rica and I have the good fortune to lead that group since the trip began. 

The Group In Costa Rica!

This year we visited a new supplier for us called Coopedota based in Tarrazu. A very well-run coop that sells us Fair Trade coffee, they also happen to be the only coffee cooperative in the world that is carbon neutral. They have a famous coffee shop in the front of their mill, and you can bet we got to sample their drinks more than once. Most of their baristas have competed in barista competitions and their skill and knowledge was obvious. 

Victor Romera Madrigal

Pictured above is Victor Romera Madrigal, who owns Finca San Pedro, a 4-hectare coffee farm (about 10 acres). He sells Fair Trade coffee and employs pickers from Panama, who happen to be from an indigenous group called the Guaymi.

Guyami Coffee Pickers

I asked the Guyami who we met at Victor’s farm to say a few words in their native language called Ngabere. It’s impossible to describe how mystifying it sounded to us. It’s obviously not a Romance based language (European), so we were all flummoxed but thrilled to hear a language so different from English or Spanish. It was beautiful. I've lead many Origin Trips and been to many different countries, but somehow, someway I always manage to find something new and special to share and remember. The world's filled with wonders.

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