New Organic Coffee Blends and Brands Keep You Cool on Hot

New Organic Coffee Blends andBrands Keep You Cool on HotSummer Days - Organic CoffeeTasting in NYC June 5 - WorldEnvironment Day

New organic coffee brands as well as newblends from long-established brands will morethan satisfy coffee drinkers looking for arefreshing cup of cold coffee during theupcoming hot summer months, according tothe Organic Coffee Collaboration - a project ofthe Organic Trade Association (OTA).

Greenfield, MA (PRWeb) February 21, 2007 -- Neworganic coffee brands as well as new blends fromlong-established brands will more than satisfy coffeedrinkers looking for a refreshing cup of cold coffeeduring the upcoming hot summer months, according to

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the Organic Coffee Collaboration - a project of theOrganic Trade Association (OTA). To help coffee aficionados enjoy cold organic coffee,Collaboration participants are providing sevendelicious cold organic coffee beverage recipes. Theseinclude a Neapolitan, a malted, and a Toddy methodrecipe. The drinks can be made with organicdecaffeinated, caffeinated, flavored and instant coffeeswidely available at retail outlets nationwide and directfrom roasters via the Internet. "The wide variety of new brands and blends makes itpossible for coffee lovers to enjoy a delicious,high-quality summertime treat while supportingorganic agriculture in the United States and around theworld," said Caren Wilcox, OTA's executive director. Members of the media will be able to sample

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http://www.ota.com/organic_and_you/coffee_collaboration.html

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Collaboration participants' organic coffee at a tastingJune 5 at Josie's East* in New York City June 5 tocommemorate "World Environment Day." Please markyour calendar now. Data from the Organic Trade Association's 2006Manufacturer Survey indicate that U.S. organic coffeesales totaled $89 million in 2005, up 40 percent fromthe previous year. Organic coffee is grown using methods and materialsthat have a low impact on the environment. Organicproduction systems replenish and maintain soilfertility, avoid the use of toxic and persistent pesticidesand fertilizers, and build biologically diverseagriculture. Third-party certification organizationsverify that organic farmers use only methods andmaterials allowed in organic production. Organiccoffee is grown in more than 30 countries, including

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the United States. The Organic Coffee Collaboration is a project of theOrganic Trade Association, the business associationfor the North American organic industry. TheCollaboration includes: Café Bom Dia (Coral Gables, FL) - Family-ownedand operated coffee producer based in Brazil providingMarques de Paiva® premium organic coffee and othersustainable coffee products at a fair price throughSam's Clubs nationwide and select Wal-Mart stores. Dallis Coffee (New York, NY) - A leading provider oforganic and Fair Trade Certified™ coffees, selling toWhole Foods, universities and top cafés andrestaurants across the country. DaSilva Fine Brazilian Coffee (Greensboro, NC) -

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http://www.marquesdepaiva.com

http://www.dalliscoffee.com

http://www.dasilvausa.com




Provides organic ultra-premium single-estate coffeedirectly from Espírito Santo, Brazil, hand-selected andpicked only from the most recent crops. Elan Organic Coffees (San Diego, CA) - Coffeedeveloper and importer offering certified organicsocially responsible coffees it develops throughpartnerships with village co-ops. Equal Exchange (West Bridgewater, MA) -Worker-owned, Fair Trade Certified™ cooperative andone of the largest U.S. organic coffee roasters. F. Gaviña & Sons (Vernon, CA) - A family-ownedand operated specialty coffee roaster with over 135years' experience as growers, traders and roasters offine coffees. The Gaviña family is committed toproducing high quality 100% organic coffees for itsGaviña Gourmet Coffee and Don Francisco's Specialty

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http://www.elanorganic.com

http://www.equalexchange.org

http://www.www.don-francisco.com




Coffee brands. Fresh Harvest Products, Inc. (New York, NY) - ItsWings of Nature® brand coffees are small-batchroasted to a temperature that peaks the flavor andaroma of each bean, and then custom blended afterroasting to provide unique and flavorful varieties. Green Mountain Coffee Roasters (Waterbury, VT) -One of the leading U.S. organic coffee roasters andnumber one on Business Ethics magazine's 2006 list of"100 Best Corporate Citizens." S&C Naturals/Rocamojo, Inc. (Los Angeles, CA) -Manufacturer of the sole organic coffee/soy blend soldby retailers nationwide and winner of GourmetRetailer's "Best Products of Show" award at the 2004Fancy Food Show.

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http://www.freshharvestproducts.com

http://www.greenmountaincoffee.com

http://www.sandcnaturals.com




Swiss Water Decaffeinated Coffee Company(Vancouver, BC, Canada) - North America's leadingcertified organic coffee decaffeinator, whichdecaffeinates coffee for three other Organic CoffeeCollaboration participants: Café Bom Dia, ElanOrganic Coffees, and Green Mountain CoffeeRoasters. See http://www.ota.com/organic_and_you/coffee_collaboration.html for further information on the Collaboration,including both cold and hot organic coffee recipes,purchase locations and fact sheets. *Josie's East is located at 565 Third Avenue at 37thStreet, New York City, NY 10016. Tel: 212-490-1558. COLD Organic Coffee Recipes for a HOT Summer (each recipe yields one serving)

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http://www.swisswater.com






Night and Day Ice Cream Espresso - Dallis Coffee,New York, NY 2 shots (1 ounce each) of a dark roasted organicespresso ½ pint (8 ounces) vanilla ice cream Splash of whole organic milk Blend the espresso into the rich organic vanilla icecream and add a splash of whole milk. Serve in a16-ounce cup or glass and garnish with dark chocolateshavings. Neapolitan - DaSilva Fine Brazilian Coffee®,Greensboro, NC 3 scoops Neapolitan ice cream 3 ice cubes 1 shot chocolate liquor ¼ cup organic coffee, brewed

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Mix all ingredients in blender. Pour into tall glass andtop with chocolate sauce and whipped cream. The Toddy method - Equal Exchange, WestBridgewater, MA [With the toddy method you are making a supersmooth, filtered concentrate that you can store for upto two weeks in the refrigerator. Blend it, shake it orpour it over ice. The easiest, most convenient methodrequires a small investment - the purchase of the toddymaker, cost $35. Alternatively, you can rig up yourown system with pots or kettles and strain theconcentrate through cheesecloth. Make a very strong mix of ground coffee and coldwater (Suggestion: Start with ¾ of cup of groundcoffee for every 1 cup of water, and adjust to taste),and let it set for 12 hours. Pour the mix through the

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toddy filter. The result is a concentrate of"cold-brewed." And it's versatile, too. You can mix itto taste with either hot or cold water, as suits yourmood. Note: According to the manufacturer, coldbrewed coffee contains 67% less acid, so this might bepopular with those with sensitive stomachs. Organic Hazelnut Blend - F. Gaviña & Sons, Vernon,CA 2 ounces strong organic coffee 1 ounces organic hazelnut syrup 3 ounces organic milk 6 ounces ice Organic whipped cream Organic dark chocolate Chopped organic hazelnuts Blend coffee, syrup, milk and ice on high for 45seconds. Pour into 16-ounce cup or glass. Top with

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whipped cream, chunks of dark chocolate and choppedhazelnuts. Iced Mochaccino - Fresh Harvest Products, Inc., NewYork, NY 2 ounces organic espresso (double shot) 1 ounces chocolate syrup 5 ounces steamed organic milk Ice Fill glass with ice, and then add steamed milk. Mix theespresso with syrup, then pour slowly down side of theglass. Coffee Chocolate Malted - Green Mountain CoffeeRoasters, Waterbury, VT 8 ounces of cold organic milk 5 tablespoons chocolate malt drink mix Stir together Combine with 1 shot of organic espresso Top with a small scoop of frozen organic vanilla ice

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cream and a sprinkle of the chocolate malt. Organic Icy Mocha Rocaccino - Rocamojo, LosAngeles, CA 1 tablespoon organic chocolate syrup 1 tablespoon of chopped mocha chocolate 1 cup strongly brewed Rocamojo Blend 1 scoop of organic vanilla or chocolate soy ice cream 4 ice cubes Stir the chocolate syrup into the hot coffee untilmelted. In a blender, combine the coffee with the icecream and the ice cubes. Blend at high speed for 2 to 3minutes. Sprinkle the Mocha Chocolate over the top.Serve immediately in a tall, cold glass on a warm day.Enjoy! Helpful Hint: Coffee Iced Cubes Brew regular fresh coffee, let it cool and pour into ice

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cube trays. Let freeze. Make coffee just the way youlike it, chill it, then pour it over the cubes. This keepsthe coffee strong even as the ice melts. ###

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Contact Information SANDRA MARQUARDT On the Mark Public Relations http://www.ota.com/organic_and_you/coffee_collaboration.html 301-592-0077

Online Web 2.0 VersionYou can read the online version of this press release here.

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New Organic Coffee Blends and Brands Keep You Cool on Hot