At Mt Atkinson Coffee our speciality is connecting your cup of coffee with positive change for a community of coffee growers in Kanungu, West Uganda. Through the purchasing and importing of this coffee we are seeing this community transformed. We call it DIRECT TRADE. Every KG that we import from Uganda has a margin built in that funds initiatives to lift this area out of poverty. What exactly does it fund? Water purification You know that horrible queasy feeling that you get when you are not well? its not quite painful, but you can’t ever really relax. Hard to concentrate, hard to focus on anything. You constantly just wish it felt better. Wish it felt normal. In Kanungu, West Uganda...
We connect your cup of coffee directly with positive change for a community in West Uganda. But what difference does it actually make? This coffee that we import and roast, directly provides funding for remote maternity clinics in the Kanungu region of West Uganda. Here in New Zealand, we enjoy very safe, accessible environments for women during child birth, as well as skilled professionals to guide them through the process. The result is, we have very low rates of child mortality and maternal (mothers) mortality during childbirth. It was shocking when we found out, that women in Kanungu, West Uganda have a 48x higher chance of dying during labour than if they were in NZ. Like you, we want to...
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...
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...
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...
