Community Coffee has blends that are full of flavor!!
You already know just how much I love coffee! So of course when I was asked to taste three blends from Community Coffee I happily agreed. Looking at the Community Coffee website I learned that Community Coffee has been around for almost 100 years. Founded in Baton Rouge, Louisiana in 1919, it is still a family run business today. I have to say that with so many coffee companies today, they only have a history that goes back just a few years, or months even. It is so refreshing to find a company that has survived and thrived for so long.
I asked for K-Cups because that’s the type of brewer we have and they obliged by sending me three delicious blends. Let’s take a look at these three blends one by one.
Let’s start with the Dark Roast blend.
This dark roast coffee has a nice deep rich almost chocolate tone to it. I found it to be quite smooth. What my hunny really liked is that the taste continues as you drink the cup, and we found it to be very reminiscent of other dark roast coffees we’ve tested. We also liked that it has very little acidic or bitter after taste. We really like the Community Coffee Dark Roast Coffee K-Cups, they have a great flavor!
Next up let’s look at the Mocha Vanilla Iced Coffee blend.
One of my favorite ways to drink my coffee throughout the day is iced! I love iced coffee so much that I even have it during the winter months. I especially like flavored iced coffee. So when I saw that one of the blends I had received was Community Coffee’s Mocha Vanilla Iced Coffee I was thrilled! Brewing your own cup of Iced Coffee could not be easier, insert the K-Cup, set the brewer to a 6oz. cup, add ice, creamer and sugar if desired and brew directly into this cup! Now you can make great tasting iced coffee for a fraction of the cost. This flavor boasts a fabulous combination of chocolate mocha and rich, creamy French vanilla flavor for a delicious tasting iced coffee treat. The Mocha Vanilla Iced Coffee K-Cups from Community Coffee offers a lighter roast coffee with a full-body taste and medium brightness.
Now let’s take a look at their House Blend.
This is a medium roast coffee that packs the clean acidity I crave first thing in the morning. This blend was definitely my favorite of the three. It has a sweet edge to it and just enough weight and acidity to kick my but into gear at the start of my day.
We love the Community Coffee Company because of the great variety of products that they offer. Their coffee comes in a variety of roasts: Extra Dark, Dark, Medium Dark and Medium. A variety of types: Ground, Whole Bean, Decaf, Flavored, Chicory, Instant, K-Cups, Tea and so much more.
For more information, visit the Community Coffee Website or find the brand on Facebook, Twitter and YouTube.
Please stop by and enter the Daddy’s Brew Giveaway for a chance to win three blends of your own from Community Coffee. Click Here To Enter, hurry because it ends 6/15/16.
Here is another special treat, Community Coffee is sharing a delicious recipe for their Dark Roast Coffee Pork Sliders!
Serves: 10 / Prep: 40 mins / Cook: 9 hours
Ingredients
Sauce:
3 cups Community® Dark Roast coffee, brewed
1 ½ cups firmly-packed dark brown sugar
½ cup stone-ground mustard
½ cup ketchup
2 tbsps. tomato paste
¾ tsp. salt
¾ tsp. ground black pepper
Pork:
2 tbsps. vegetable oil
1 (5 ½– to 6-lb) boneless pork shoulder, trimmed
¾ tsp. salt
¾ tsp. ground black pepper
½ tsp. garlic powder
Directions
- For sauce: In a large skillet, whisk together brewed coffee, brown sugar, mustard, ketchup, tomato paste, salt and pepper. Bring to a boil over medium-high heat. Reduce heat to medium and cook, stirring frequently, until thickened, about 30 minutes. Pour sauce into a bowl. Wipe out skillet.
- For pork: In same skillet, heat oil over medium-high heat. Sprinkle pork with salt, pepper and garlic powder. Add pork to skillet, and brown on all sides, about 8 minutes. Place pork in a 5- to 6-quart slow cooker. Pour 1 cup coffee sauce over pork. Cover and cook on low until tender, about 9 hours.
- Place pork on a cutting board, and shred between 2 forks. Serve on slider buns with remaining coffee sauce, prepared coleslaw and pickles.
