Ethiopian Yirgacheffe Coffee is a unique USDA organic coffee with a complex origin and truly exotic flavor with pleasant acidity. Yirgacheffe is a coffee region in southern Ethiopia that produces distinctively floral and fruit-toned coffees from traditional varieties of Arabica long grown in the region from wild coffee trees.
Costa Rica Coffee is grown at high altitudes on volcanic soil, where the cherries ripen more slowly, which gives it a rich and hearty flavor. This single-origin Tarrazu Estate Costa Rica Coffee, known as one of the finest in the world, is master roasted to medium color to preserve the naturally full, elegant, and rich flavors.
Sumatra Mandheling Coffee is a rare Indonesian coffee that is delightfully smooth with a rich, heavy body, low acidity, exotic flavor with an intense syrupy aftertaste, and earthy richness. Rated a low acid coffee due to the lower acidity.
Brazil Coffee is an estate coffee from the Minas Gerais region. It has an amazing taste with hints of sweetness, chocolate notes, balanced acidity, and a pleasantly clean taste.
Ethiopian Yirgacheffe Coffee is a unique USDA organic coffee with a complex origin and truly exotic flavor with pleasant acidity. Yirgacheffe is a coffee region in southern Ethiopia that produces distinctively floral and fruit-toned coffees from traditional varieties of Arabica long grown in the region from wild coffee trees.
Costa Rica Coffee is grown at high altitudes on volcanic soil, where the cherries ripen more slowly, which gives it a rich and hearty flavor. This single-origin Tarrazu Estate Costa Rica Coffee, known as one of the finest in the world, is master roasted to medium color to preserve the naturally full, elegant, and rich flavors.
Sumatra Mandheling Coffee is a rare Indonesian coffee that is delightfully smooth with a rich, heavy body, low acidity, exotic flavor with an intense syrupy aftertaste, and earthy richness. Rated a low acid coffee due to the lower acidity.
Brazil Coffee is an estate coffee from the Minas Gerais region. It has an amazing taste with hints of sweetness, chocolate notes, balanced acidity, and a pleasantly clean taste.
Volcanica Coffee Featured in the Atlanta Journal Constitution
03.23.2023
2 MIN READ
Volcanica Coffee was recently featured in the Atlanta Journal Constitution.
Adriana Frazier, director of operations and innovation of Suwanee-based Volcanica Coffee has created two dynamic and unusual recipes involving the use of brewed or ground coffee while cooking. She thinks of coffee as an ingredient for savory dishes such as a coffee rub for prime rib or for chile coffee sticky wings.
Oil grill racks and then prepare your grill for direct grilling over medium heat, about 350 degrees Fahrenheit
Grind Ethiopian Yirgacheffe coffee beans finely for the rub. Blend the rub ingredients together in a bowl.
Trim down chicken wings using a sharp knife. Find the joint and slice between the wing tip and the middle section of the wing.
Between the drumstick and middle section, do a similar cut. Slicing should be feasible if going through the joint.
Dunk all cut wings in rub and press the rub on each side of the wing. Ensure each wing has a good even coat of the rub.
Grill wings for about 18-25 minutes with lid closed. Monitor and flip wings as they darken. Wings should register to a temperature of 165 degrees F to be done.
While wings are grilling, whisk together ingredients for sticky sauce in a medium bowl.
In a large skillet over high heat, whisk sauce well and pour into pan. After a few minutes over high heat, sauce should begin to thicken and bubble. Do not let the sauce thicken too much as it should be a little runny still.
Toss grilled wings into the pan. The sauce will stick to the wings and thicken up more once the wings are placed into the saucepan.