Coffee was introduced in Brazil by Francisco de Mello Palheta in 1727 from Cayenne, French Guiana. Today, Brazil is the world’s largest coffee producer and is becoming a significant player in the specialty coffee industry. Bourbon, Typica, Caturra, and Mundo Novo coffee varietals are grown in the states of Paraná, Espirito Santos, São Paulo, Minas Gerais, and Bahia. Bourbon and Typica are the two most popular Arabica coffees grown worldwide, Typica being the base plant of many coffee varietals. The highest grade of well-known Brazilian beans, Bourbon Santos is a coffee to savor at any time of day. It is smooth and pleasant with fruity notes, medium body and mild flavor. Next time you buy coffee, check the origin of the beans. It’s quite possible they will be Brazilian.
Coffee was first introduced to Colombia in 1723, presumably by Jesuit priests that brought the seeds from Venezuela. The country produces about 12% of the coffee in the world, second only to Brazil. Colombian coffee is often regarded as some of the highest quality coffee in the world. Colombia has traditionally grown arabica beans although today Bourbon, Typica, Caturra, and Maragogype coffee varietals are cultivated. Its unique geography makes Colombia perfectly suited for producing a delicious, high quality brew. Arabica beans come from a species of coffee originally indigenous to the mountains of Yemen in the Arabian Peninsula, hence its name. It is also known as the “coffee shrub of Arabia”, “mountain coffee” or “arabica coffea”. Coffea arabica is believed to be the first species of coffee to be cultivated, being grown in southwest Arabia for well over 1,000 years. Gourmet coffees, such as Colombian coffee, are almost exclusively high-quality mild varieties of arabica coffee. The climate in Colombia has traditionally been hot and dry enough to grow this variety very successfully, although climate change in the last twenty years has caused coffee production to drop off some in the region. These beans are so popular, the next time you’re in a restaurant and order a cup of Joe, chances are you’ll be drinking Colombian. Freshly roasted Colombian coffee beans are rich in flavor, heavy bodied, have a bright acidity, and are intensely aromatic. So drink up – and enjoy!
Ericka Van Dreyton was never one to take the bait, as it were. This guy, who looked a little like Ryan Reynolds, by the way, obviously thought that his card left on the table was her cue to call him. She’d been carrying the card around in her coat pocket for a week, and had decided she definitely would not call him … today. Halloween was soon on the menu and in Idaho Springs that meant shop windows strewn with cobwebs and cat-sized spiders hanging from ceilings. There was a festive spirit of goblins lurking around corners and ghosts dancing in the street. Idaho Springs was a town built into the mountainside, houses tucked into the nooks and crannies, with hidden mines at the end of every other street. Ricky looked across the way at the waterwheel that was still turning despite the cooler temperatures, the sun streaking its timbers with promise of a warm day. She made a stop at the Wild Grape in search of a Birthday gift for her sister, then wandered through Canyon Outfitters to see if they still had the tooled, silver studded handbag that she had decided she couldn’t live without. Purchases made, she stopped in for a hello to Asta at Java Mountain Roasters and one of her famous Pumpkin Spice Lattes. The roasting was done and the whole shop was scented with coffee magic as one of the girls ground beans for a customer. Ricky sat down at a table to wait for a break in the counter action and that’s when she spotted him, the Ryan Reynolds knock off. He was going to think she was following him. She walked over to his table and waited for him to look up. “I just wanted you to know,” Ricky explained, “that I just happened in here. I’m not following you.” He smiled – disarming – annoying. “I didn’t think you were following me,” Ryan said. “But it would be fine if you were.” “Good answer,” Ricky said, then went and sat down at another table.
It was the kind of day that reminds a person of why they live in the mountains, why the winter snow doesn’t seem that big, and the deer gobbling down your flowers every summer becomes unimportant. It was autumn in the over-achieving, just off the highway, town of Idaho Springs, Colorado, the place you stopped on your way to the resorts to grab a bite to eat, but for Ricky, short for Ericka, this was home, and fall was the season of seasons. Ricky stepped out onto Main Street and was immediately swept up in the buzz of folks setting up for the Friday Farmer’s Market, the kids carefully choosing their pumpkins for the upcoming carving contest. Asta, from Java Mountain Roasters was launching her Autumn Gold blend for fall and you could smell the beans coming to perfection from the street. Two doors down at the Main Street Restaurant, Josh’s “better than mom’s” cinnamon bread was coming out of the oven, ready to slice and slather with butter. Ricky breathed in deeply and made a decision. An Autumn Gold Americano with cream was exactly what this October morning called for.
Java Mountain Roasters’ Gold Miner’s Blend is a full-bodied coffee, inspired by the spirit and hardiness of the mining era. Strike it rich by pairing this bold blend with Molasses-Spice cookies ~ the perfect pick-me-up for a fall afternoon.
Molasses-Spice Cookies (recipe from America’s Test Kitchen)
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1/4 teaspoon ground allspice
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup unsulphured molasses
1. Adjust racks to upper- and lower-middle positions and heat oven to 375 degrees. Whisk flour, baking soda, salt, and spices together in medium bowl; set aside.
2. Cream butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 3 minutes with mixer set at medium speed. Scrape sides of bowl with rubber spatula. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape sides of bowl.
3. Add dry ingredients and beat at low speed until just combined, about 30 seconds.
4. Place remaining 1/3 cup granulated sugar in shallow bowl. Working with 2 tablespoons of dough each time, roll into balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.
5. Bake, reversing position of cookie sheets (from top to bottom and front to back) halfway through baking, until outer edges begin to set and centers are soft and puffy, 11 to 13 minutes. (Cookies will seem underbaked). Cool cookies on sheets for 2 to 3 minutes before transferring to cooling racks with wide spatula.
Java Mountain Roasters’ Peruvian Organic coffee is clean and crisp, hitting the entire palate with its sweet, good body, and moderate acidity. This is an exquisite organic coffee, with passion fruit in the aroma and a roasted raisin-toned dark chocolate in the cup. For a perfect fall treat, pair this roast with Apple Brown Betty.
4 cups peeled, sliced, pared tart apples
1/4 cup orange juice
1 cup sugar
3/4 cup flour, sifted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup butter
Mound apples in 9-inch buttered pie plate. Sprinkle with orange juice. Combine flour, sugar, spices and dash salt. Cut in butter until mixture is crumbly. Sprinkle over apples. Bake at 375˚ for 45 minutes or until apples are tender and topping is crisp. Serve warm with cream or ice cream.
Fall is such a perfect time for baking – the wonderful smells fill the house and the oven actually adds warmth to the fall chill in the air. It’s also the perfect time to try Java Mountain Roasters Black & Tan coffee – a blend of light and dark roasted Indonesian and African beans, that create a unique speckled appearance and a mellow, full-bodied taste. How about trying Black & Tan with a warm gingerbread topped with a dollop of whipped cream. It’s so good, it will be like a celebration welcoming autumn.
- 1 1/2 cups all-purpose flour
- 1/4 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup shortening
- 1/2 molasses
- 1 egg
In a bowl combine flour, brown sugar, cinnamon, ginger, baking powder, and baking soda. Add shortening, molasses, egg, and 1/2 cup of water. Beat with an electric mixer on low to medium speed till combined. Beat on high speed for 2 minutes. Pour into a greased and floured 8x8x2-inch baking pan. Bake in a 350˚ oven for 35 to 40 minutes or till a toothpick inserted near the center comes out clean. Cool on a rack 10 minutes. Remove from pan; serve warm. Serves 9. *
- 1 cup whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
In a chilled bowl combine shipping cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed till soft peaks form. Makes 2 cups (8 servings). *
* From Better Homes and Gardens New Cook Book