Peanut Butter Jelly Time
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Sometimes, you just need to have a little fun. What to do when you experiment with a coffee on your farm, hoping to make it taste complex, floral and fruity, but then it gets to you a few months later tasting like peanut butter? Mix it with jelly of course!
We've combined an experimental microlot of red bourbon from our farm, el Manzano, with our fruit-dried Ethiopian Sasaba, then roasted them to maximize each of the coffees' sweetness. The result should be pretty self explanatory by now. But in the case you are reading this before your morning cup of coffee and your brain isn't quite ticking yet...it tastes like a PB&J...but like coffee too.
So next time you find yourself deep in the chaos of a typical family kitchen morning: making the kids' breakfast, making the kids' lunches, scarfing down what ever that leftover thing you just found in the back of the fridge was in between shouting at the kids to get their dang clothes on, brush their teeth, brush their hair, stop dressing up the cat, and for the last time get off the tablet, and you just stubbed your toe, and the dogs won't stop barking...take a breath, finish making that PB&J for the kids, write an uplifting message on their napkin...and then make a little Peanut Butter Jelly Time for yourself. You deserve it.