Free shipping on orders over $25

News RSS


Coffee Panna Cotta with fresh honeycomb - by Eleanor Ozich

These little pots of coffee pannacotta are creamy and soft to eat, and have a touch of honey to sweeten. Whilst they might sound like a rather fancy dessert, the recipe is actually very simple to whip up. All you need is ten minutes up your sleeve!1 cup whole milk1 cup cream2 1/2 teaspoons powdered gelatine1/3 cup runny honey1/2 cup strong brewed Mt Atkinson Coffee*For a dairy free alternative, use 2 cups of coconut cream instead of the milk + cream.Combine the cold milk and cream in a saucepan, then sprinkle the gelatine evenly over the top. Leave to sit for about 5 minutes. Turn the heat on low, and stir for a minute or so until the gelatine has dissolved. Be careful not to bring to...

Continue reading



Italian coffee granita - by Eleanor Ozich

This dark and bittersweet coffee granita is refreshingly crunchy and exciting to eat. Serve with a dollop or two of billowy whipped cream, and devour with a teaspoon. 2 cups hot brewed Mt Atkinson coffee1/2 cup coconut sugar1 tsp pure vanilla extractCombine the coffee, coconut sugar and vanilla in a small saucepan over low heat. Stir for 1-2 minutes, or until the sugar has dissolved. Remove from the heat and allow to cool until lukewarm.Pour the coffee into a shallow dish or container, and pop in the freezer. You want the coffee to be about 1-2 cm deep in the dish. Every hour or so, coarsely fork through the mixture to break it up into crystals. You'll need to do this 3-4...

Continue reading



Ultimate coffee cake - by Eleanor Ozich

We asked Eleanor  for some creative ways that she likes to use our coffee in her cooking.   This coffee cake is insanely moist, perfectly sweet and crazy addictive. You won't want to stop at just one piece!   For the cake:  1/2 cup almond milk, or milk of your choice 3/4 cup melted butter or coconut oil 3 free-range eggs  3/4 cup strong brewed Mt Atkinson coffee 3/4 cup coconut or brown sugar 2 tsp pure vanilla.  1 1/2 cups self-raising flour 1  cup ground almonds 1 tsp baking soda   For the icing: 1 cup mascarpone 2 heaped tbsp icing sugar 2 tbsp strong brewed coffee 1/2 cup walnuts, roughly chopped   Preheat your oven to 170 C and line...

Continue reading



A sobering reality of lock down in Uganda.

Just this week I was messaging Gerald from Gorilla Summit Coffee, our green bean partner, checking in on how Covid-19 was effecting Uganda. He mentioned that they are in full army enforced lockdown.What does this look like? In Geralds words: WILD.No one moves or goes outdoors unless they are walking to buy food or they are going to hospital.There is a curfew from 7pm to 630am where there is absolutely no outside movement.Only factories are open, and the staff have to stay and sleep onsite.No vehicles are allowed on the road unless they are delivering food, cargo or raw material. In the capital Kampala, there is a huge workforce who do odd jobs: loading and off-loading, boda-boda drivers (motorbike taxi’s)...

Continue reading



Life as a coffee grower - Anthonys' story.

Life is physical as a coffee grower. We partner with Gerald from Gorilla Summit Coffee. They partner with just over 2000 coffee growers in Kanungu a small province of West Uganda, Africa. Gorilla Summit Coffee is focused on educating the growers how to grow high quality coffee and then promising them a high price, when that quality is achieved. Above and beyond this, Gerald invests in initiatives designed to help his community. Things like: Solar panels for coffee growers houses. Education for children. Mosquito nets for coffee growers families – when people start affording their own mozzie nets, then lives start to change. Maternity clinics in their remote area.   Last time we were in Uganda, Gerald took us for...

Continue reading

Mt Atkinson