Apricot vanilla frappe

Iced and blended with a touch of apricot and vanilla, this frappe is sure to chill you out on those hot-hot summer days! Today I am using Organically Grown Peru Dark Roast coffee for my frappe. The subtle apricot and vanilla tones of the coffee perfectly compliment the home-made apricot syrup. Best of all this coffee is Smithsonian Certified shade-grown and Bird Friendly. It is also a featured single-origin for August 2019 at TheQueenBean.com. To learn more about this wonderful bean click here. To read up on more coffees that are good for the earth, good for the animals, and good for you, be sure to check out our sustainability series.

Here’s how to make your café more eco-friendly

Creating a sustainable café takes a great deal of mindfulness and devotion — and those of you that purchase high-grown, shade-grown, ethically-sourced arabicas are 90% the way there! Finding excellent, sustainable coffee is by far the greatest hurdle to operating a sustainable café. These rest of it — finding sustainable décor, cups, waste disposal options, etc. is the easy bit. It just takes a few easy swaps to turn your cafe from sustainably-sourced to environmentally-friendly.

Direct Trade or Fair Trade?

Let’s face it, coffee ethics and sourcing are complicated. Two decades ago, a savvy connoisseur only had to choose between Robusta and Arabica, regular and decaf. Today, a sophisticated drinker faces a myriad of options each time they purchase a pound or cup of coffee. One of those options – and one we find is… Continue Reading →

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