Alterra’s Featured Farm Series was created as a way to recognize the efforts of the farmers that work hard to produce the best coffees and do what we love to do the most – connect people who want to drink great coffees with the farmers who produce them.
This is their first ever offering from the Republic of Burundi. The small landlocked country (about 1/6 the size of Wisconsin) sits right in the heart of the Great Lakes region of Africa bordering Rwanda, Tanzania, and Lake Tanganyika — a huge lake, larger in area than Burundi itself. Coffee is the country’s largest export and 90% of its population relies on farming so it comes as no surprise that the people of Burundi have a talent for growing and harvesting coffee. Coffee exports are a major source of income for Burundi, and have been helpful in rebuilding the country following a 12-year civil war, which ended in only 2005. This coffee is grown in the Kayanza region in northern Burundi in the locality of Nemba.
Burundi Kayanza Nemba is a washed coffee comprised of Bourbon variety as well as lesser-known Jackson and Mibirizi varieties, which are Bourbon cultivars native to Africa. Burundi has a very high average elevation (over 1,700masl), and has a great supply of heirloom varieties left by the Belgians from the early 20th century.
Alterra’s excited to share this coffee with you and hope you enjoy its vibrant, winy acidity, flavors of plum and dried mission fig and creamy, sweet body. As an espresso, the densely layered flavors are wound around a tight core of sweetness and heavy body.
Wisconsin’s grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market.
Try this deliciously amazing Caramelized Mushroom and Onion Melt Sandwich by Dax Phillips of SimpleComfortFood.com
Spring is finally here (kinda), make sure to get on board with a CSA program now, here are some tools to help. Early season shares are going to be on the way soon!
Out of 1,698 wines from 13 countries, the Prairie du Sac winery’s Dry Riesling was named Wine of the Year, Best of Show White and Best of Class Riesling at the 30th annual San Diego International Wine Competition (SDIWC), held March 16 and 17 in San Diego, CA.
Myrica Von Haselberg of Horno Magico shares a very simple, versatile way to make tofu. You see, tofu wants to be delicious, and you want it to be delicious, so we are all on the same team.
It’s a long way from Russian language and literature to the world of artisan cheese and sausage that help distinguish Milwaukee’s food scene.
If Wisconsin were a country, it would be a superpower. At least in cheese. America’s Dairyland outproduces all but three nations, racking up international awards along the way.
If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.
Edible Milwaukee is a free quarterly publication, dedicated solely to the production, distribution, and consumption of food in Greater Milwaukee, Port Washington, Sheboygan, Racine, and Kenosha.
Late winter cuisine can be so drab. While dreaming about sun-warmed raspberries, luscious ripe tomatoes draped across my toasts, and nights warm as bathwater with gelid white wine . . . I am in fact eating cabbage, butternuts and frozen peaches. Again.