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Caveman Coffee Co Blog

PALEO MOCHA COFFEE RECIPE

Written By Lacie Mackey - March 13 2018

PALEO MOCHA COFFEE RECIPE

Make a Mocha coffee that is both Paleo and Keto friendly!

Blended Caveman Coffee Co Coffee with Cacao Butter, MCT and Grass Fed Butter

Ingredients

1 Tablespoon Caveman Coffee Co 100% Coconut MCT Oil
1 Teaspoon Caveman Coffee Co Organic Cacao Butter
10-16 oz of hot Caveman Coffee Co Coffee
1 Tablespoon Butter from Grass Fed Animals (cows, goats, buffalo)
Stevia, Honey, Cinnamon, Vanilla to taste

In a blender add all the ingredients. Be sure not to fill coffee to top of blender to give the hot liquid room to expand. Blend on low for 20 seconds. Add stevia, honey, cinnamon or vanilla to taste.

Blended coffee with butter and MCT.

Why add MCT oil? MCT is a medium chain fat that tastes delicious, thick and creamy when it is blended. It is the perfect replacement for cream without the inflammatory side effects of dairy. Caveman Coffee Co MCT Oil is from Coconut and is a great source of energy for your brain. It crosses the blood brain barrier delivering quick and lasting brain power to energize your day. Many people report feeling lasting energy for up to 8 hours. Because it is a fat it is satisfying and curbs hunger. It is also an antimicrobial, an anti-inflammatory and a digestive aid.

Is Cacao Butter really butter?

NOPE! It looks white and creamy just like butter. It is actually the inside of the Cocao pod that looks like a giant seed. The “butter” aka Theobroma Oil, is the essence of chocolate. It has the delicious aroma we know as the chocolate smell, minus the sweet smell of sugar that is added to make what we call chocolate. Cacao butter is a vegetable fat that is also an antioxidant or superfood. Cacao also contains trace amounts of caffeine so bonus! Adding just a little bit of this to your drink will make it creamy and flavorful. Enjoy!

CAVEWOMAN IN COLOMBIA

Written By Joshua Brown - November 13 2017

CAVEWOMAN IN COLOMBIA

SOME COFFEE FACTS, FROM THE FARM:

Each plant takes 4 years to mature enough to produce cherries.
Most coffee plants will produce cherries for 20 years.
Each coffee cherry will mature at a different time than the ones next to it on a branch.
Each cherry must be hand selected by a trained eye.
The cherry must only be picked when it is ripe or it will not have enough nutrients or flavors to produce a good taste when roasted.
The cherry must be picked before it starts to get hard and go bad. There is a point when it is past ripe.
Only 30% of beans sent to the dry mill will pass inspection and meet the standards of a specialty coffee bean.
From picking to roasting a bean journey is about 4 months.
Banana and plantain trees are planted along with the coffee to create shade.
You can taste the flavor profiles of the vegetation around the coffee plants. Flowers and citrus trees are all over Villa Myriam and you can taste it in our roasts, especially the White Gold and Onnit ® Amber Roast.
Part of maintaining our Rainforest Alliance Certification is using nature to maintain the land. All the extra fruit is composted and given back to the earth.
No chemicals are ever use
Issues can be a rusting of the plant, drought and bugs.
The farmers track everything from daily sunlight and could coverage to daily rain levels.

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