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In part one of this series, we partnered UCA Miraflor Natural Reserve Nicaraguan Coffee and Deep Dish Apple Pie . Yum.
A conversation with Cathy Finley, owner of Experience Coffee inspired this series. As a coffee expert who produces tastings for Los Angeles java-philes, she's well-versed in the lingo, with 'organic' rating high on her radar of best coffee qualities.
"Drinking coffee benefits the farmer and the environment," says Cathy, "You get coffee the way nature intended it to be grown and cultivated. That purity is reflected in the taste."
Without further ado, here is our next premier pairing:
Kenya Fair Trade Kangocho & Organic Carrot Cake
Cathy notes that the fruity and wine-y notes of African coffees bring textured desserts to life. Evenly balanced roasts, with good acidity and body—like African coffees—pair well with textured desserts like carrot cake and tiramisu. Creamy desserts with light textures, such as cheesecake or crème brulée, are also a great match.
Kangocho is a high altitude, small farmer cooperative coffee processing center in the Nyeri district. The aroma of this coffee is sweet-toned with notes of cedar. You'll notice a sumptuous mouth feel and crisp, dry acidity, melded with the classic Kenyan flavors of blackberry and black currant.
Organic Carrot Cake
Serves 12
Ingredients:
Cake
1 1/2 cups organic sugar
4 organic eggs
1 cup organic canola or safflower oil
2 1/2 cups organic unbleached flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
4 cups grated organic carrots
1 cup organic applesauce
1 cup chopped organic walnuts or pecans
Frosting
3 packages (8 ounces each) organic cream cheese, room temperature
1/2 cup (1 stick) organic butter, softened
1 package (16 ounce) organic confectioner's sugar
1 teaspoon vanilla
2 cups chopped organic pecans (optional)
Preheat oven to 350°F.
Prepare two 9-inch round cake pans by lightly brushing with melted butter or oil and dusting all sides with flour. Shake out excess flour and set aside.
In a large mixing bowl, beat sugar and eggs together until fluffy. Stir in the oil. Sift together the flour, baking soda, baking powder, and cinnamon. Stir the sifted ingredients into the egg mixture. Fold in the carrots, applesauce and nuts. Pour into prepared pans and bake 35-40 minutes, until done in the center. Invert on a cooling rack and cool completely before frosting. To make the frosting, cream together first 4 ingredients and blend until smooth. Frost in between layers. Assemble cake and frost sides and top. Decorate sides with chopped pecans, if desired.
Feeling adventurous? Discover a great way to roast your own organic coffee beans at home!
Recipe Source: Whole Foods Market
Love green gadgets, fashion, and news? Get the latest from Planet Green's dynamic duo Suchin Pak and Daniel Sieberg on the G Word.
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