A Bullet in the Side

As Thanksgiving draws near, there are many things we have to prepare, check off our lists, and stock up on.  Get the turkey thawing, cranberries and salads in their dishes, coffee pot a-brewin’, butter ready for…everything, pie baked… 

In the midst of the going, going, going and planning, planning, planning, something will certainly not obey,  will not go as planned. We forgot about gravy; the electricity decides to go out; a family member falls ill and  can no longer come to the celebration… You know what I’m talking about. Those little (or big) things that  ‘mess up the day’ and set you back during your prepping, planning, or meal-enjoying, whether before or  during the holiday. 

What a nuisance. – How frustrating! – If it just would have worked this way… – If she wouldn’t have said that one  thing… – If only I had… 

Our hopes, plans, triffles that we think will satisfy us…don’t do as we expect. 

Thank God. 

…ummmm…okay? 

Thank God, because these are the knocks over the head that remind us to BE thankful, that remind us  what we have been given. They jolt us out of our complacency. 

The water went out? Wow, I usually have fresh, clean running water at my disposal, 24/7. How amazing! 

Mother falls ill and can no longer come for Thanksgiving? Wow, I have a mother who is near me, close to me,  who I can talk to and see. 

The turkey, the ‘centerpiece’ of the feast, is burned and completely tarnished? Wow, I have warm food at my  fingertips, food that can fill and nourish me. 

A little spat comes up during the family meal? Wow, I have a family. 

These little moments feel like setbacks—because they are: they are meant to make us take a step back, out of  our complacency and self-centeredness and filled-up tummies and consumeristic mindsets. 

The late author Flannery O’Connor used such ‘tragic’ events as the center- and turning-points of her  stories. She used tragedy as opportunity to transform her prideful and stubborn everyday characters. A glimpse of her brilliant insight is found in her reflection upon the event of her father’s death: 

The reality of death has come upon us and a consciousness of the power of God has broken our  complacency like a bullet in the side. A sense of the dramatic, of the tragic, of the infinite, has  descended upon us, filling us with grief, but even above grief, wonder. Our plans were so  beautifully laid out, ready to be carried to action, but with magnificent certainty God laid them  aside and said, "You have forgotten—Mine?"1 

Let us put on this mindset as our own, beginning now, as we prepare for the holidays. When those little  things go wrong, take that step back, as it bids us to do. 

1 Emphasis added.

“Papua’s” Got It All

Looking for a unique coffee to try? This bean has it all—low acidity, fruity yet velvety smooth like chocolate, no bitter aftertaste, top-notch quality, and even unique caretakers in an extravagant (or not so extravagant) land. Welcome to Papua New Guinea (commonly referred as “PNG”), home to one of the most sought-after, and our best-selling, bean. Hold up. Where is this place you call “PNG”? To the east of Indonesia and north of Australia, PNG is the eastern part of the New Guinea island. It is a land primarily inhabited by indigenous tribes who live in small ancestral areas amidst the magnificent mountains and caressing foothills and valleys.

Most of us cannot begin to imagine just how isolated and “old-school” these people are. Still following ancient customs, most inhabitants remain on their ancestral land, with no or few reasons to leave their established tribal area. Other than a few modern and well-kept roads in their major city, all other roads are passable only by foot or heavy-duty trucks—not to mention that an unmarked dead-end could be just around the corner. Many villages do not have any roads leading to them, leaving this culture very untouched and mysterious. The literacy rate is also only slightly above 50%, compared to America’s nearly 90%. PNG is approximately the size of California but has less than a fourth of California’s population, which leaves plenty of wide, open spaces. That being said, their land—spared from being devoured by industrialization—is rich and diverse and is their main source of livelihood. The coffee plant flourishes here and is the second largest ag export (first being palm oil). Since these are largely rural people (approximately 85% of the inhabitants!), most beans are raised by smallholder farmers, with only a few estate farms left. These beans were not always a part of the tribes’ daily lives, though. Coffee was first introduced to PNG in the late 19th century by German colonists, but more on an experimental basis. It wasn’t until a German planation in the 1930s, know as Blue Mountain Coffee, began developing production and distributing the Arabica beans that coffee really “took root” in PNG. With the dry/wet climate—imagine sun half the year, and rain the other half!—, high altitudes, and lush weather, the terrain was an ideal fit for the seed. Now about one third of the people depend on coffee for their livelihood.

Our beans are specifically from the Western Highlands in the Tambul–Nebilyer District (on the map, right about where the first “a” is in “Papua”). This area has many ideal places for coffee growers, with elevations of 1,200–1,600 meters and nutrient-rich soil. Interestingly, numerous “micro-lots” are created in this area (and throughout the Highlands) due to the great diversity created among the soaring mountains and swooping valleys. A micro-lot is a small acreage that has a unique and ideal growing environment for coffee, in turn leaving high-quality beans with a distinct and difficult-to-replicate taste. However, the farmers do not have it easy here. Since territories are defined by ancient family methods, whose land is whose land is often disputed, making it difficult to say, “This is my coffee plant.” Thus, a battle ensues for the best . . . Hold up. No; literally: THERE’S A HOLD-UP! For farmers taking their beans to the market or mill, the battle of the beans is not yet over. Unfortunately for these villagers, roadside bandits are a real issue. It has actually been estimated that 20% of their coffee production is stolen in highway hold-ups. Who knew the coffee you could be drinking right now may have undergone an outlaw heist?! . . . and that’s not all for unfortunate events: individuals and small groups wander the Highlands, snatching any beans they can find on the plots of authentic farmers or on the few estates that remain. Between these pickers, the bandits, the livelihood farmers, and the large estate owners, beans of all different ripeness come in. How can the taste be so sought after, then, if beans of all stages are being selected? Thankfully for us, the mills spend countless hours picking out the quality beans—and the estates have higher tech control measures in place.

On the professional estates, the beans are wet-washed, stripped of their fruit, soaked for about a day, pressure washed, patiodried, and sorted by size, before a final, unique step is done: locals are hired to closely inspect and toss out any defective beans that remain. This attention to detail is very uncommon in any other country and produces a clean, consistent, and superior coffee. The beans that are not grown on estates are taken to mills and go through a similar process, though using lower forms of technology. Some such mills give out bonus payments to farmers who consistently deliver quality cherries. All of this sums up why PNG coffee is our bestselling. It is sourced from some of the finest beans the world has to offer—with the excellent terrain, climate, soil, and elevation; the diversity of land creating unique flavors; and the meticulous and hand-delivered quality. Our beans are particularly delightful when cold-brewed (brewing at room temperature for about twenty-four hours, and then filtering); add some milk and ice, and you’ll get a smooth, tangy but chocolatey cup to enjoy in the summer heat. Here’s to a brew of unique, delicious, superior beans, grown by mysterious individuals in a world that is fertile and untouched by modern man. Though the natives often go through pain-staking trouble to get the beans and cash in on them—including ‘em hold-ups—PNG’s got it all, from flavor to quality

Quarantine Coffee

Quarantined? Working from home? Need to save some money?

With a daily trip to the coffee shop costing, on average, over $1,000 per year(!), making your daily cup o’ joe at home is one easy way to enjoy great coffee and cut costs in your budget. If you’re new to this or need new, delicious ideas, here are some at-home-barista tips.

The Good Ol’ Drip: Commonly found in homes or (on a larger scale) gas stations is the automatic drip coffee machine. All you need is this simple percolator ($20 in store for the basic) and some coffee filters. This will give you an easy and quick brew—just a cup, or endless cups! A great choice if you like to sip on coffee all throughout the day.

The Classy Press: To get more of the true flavor out of your coffee, the French press is a great option ($20-$30). Using a cylindrical container and a mesh, press-down strainer, hot water is poured over coarsely ground beans. For about four minutes, the beans infuse the water until the plunger is pressed, separating the beans from the brew. This time of allowing the beans and water to become “acquainted” gives the coffee a fuller and truer flavor. Grind size, water temperature, and acquaintance time are keys to perfecting this method, but even amateurs can produce a delicious cup. A French press may be the next gadget to try if you want to venture into the world of coffee beans.

Give Me a Latte: Don’t want to give up those fancy drinks your coffee shop whips up? Your simple—or fancy—latte can be achieved at home too! Though there are various methods of making the basic latte (espresso, steamed milk, and foam), some are cheaper than others. If you are avid and want to learn the art of latte making, you may want to invest in a good espresso machine (such as Breville) or experiment with a cheaper machine first. However, another method is simple and much more cost effective: a moka pot (i.e., stovetop espresso maker) ($20-$30) and a handheld frother ($10). A staple for Italians, the moka pot pressurizes water up through finely ground coffee, resulting in a very strong brew. A few ounces can be added to warmed, frothed milk, whipped up with a simple battery-operated frother. Using fresh beans, you may find that you no longer need a bunch of flavorings in your coffee! But if you’d still like to sweeten it up, coffee syrups can be easily made or bought, such as chocolate syrup for a mocha, or vanilla syrup for a vanilla latte. A simple vanilla syrup recipe is one part sugar dissolved in one part boiling water, with vanilla added to the cooling mixture. Swirled in a latte with some Irish cream liqueur, this creates a delicious weekend treat!

Beans or Bust: Your coffee bean choice, along with water, will dictate the quality of coffee you’ll be able to create at home. Unless you have very pure tap water, you’ll want to use filtered water for whichever method you use. As for beans, you can surely find a cheap bag at your grocery store; but these have usually been burned during the roasting process (destroys the flavor of the bean) and often have a lot of additives, not to mention they may have been sitting on the shelf for a few years. The tastiest and best choice is a local roaster, where you know the beans are fresh and what is—or isn’t—added to them. Our beans at Windy Prairie Coffee are organic, fair trade, of high-quality grading and authentic flavor, and sourced from small farms as much as possible—oh, and did we mention FRESH? Without harmful additives and with the small farmers being fairly sustained, our beans are a great choice that will leave you feeling great, body and soul.

One other way to get the most out of your coffee beans is to grind your beans right before using them—in other words, have your own coffee grinder! For consistency and to achieve a variety of grinds, from fine to coarse, a burr grinder is what you should look for. If you don’t have a grinder, though, your roaster or coffee shop should be able to grind them for you.

With these basics, you are set to save money, explore the world of coffee, and drink some “quarantine coffee.” 😊

At-Home Brewing Methods:

History of Organic Colombia Coffee

1

If you love coffee and have been around for a while, you are sure to be familiar with this icon.

The fictional character known as Juan Valdez with his mule Conchita, traveling across the mountains of Colombia to spread and trade his beloved coffee beans—and making the high-quality and well-bodied Colombia coffee familiar across the United States.

Coffee is to Colombia what corn is to Nebraska. While producing approximately 1,785,744,000 pounds of coffee each year, Colombia comes in at third highest in the world for coffee production. However, nowadays it’s not only a nice-selling commodity—it’s a family thing.

Though the coffee plant is believed to have been introduced to Colombia through Jesuit missionaries in the 1700s, the first commercial production was noted in the 1800s in the eastern part of the country. From there the Arabica bean spread throughout the rest of Colombia, mostly by muleteers—hence the logo—and even more rapidly as their economy expanded.

In the early 1900s coffee production greatly increased due to large estate owners. However, these estates underwent crisis as they experienced war and a plummet in international coffee prices.

Fortunately for small coffee farmers, this tragedy reformed the nation’s coffee system. Emphasis was placed on rural farmers in the new model. Many families were very open to coffee producing as an income since the coffee plant allowed them to still grow their subsistence crops (food!) in tandem. Furthermore, since the crops supported each other by providing necessary nutrients, the resulting symbiotic relationship eliminated the need for previously used “slash and burn” methods, which had caused unproductive periods of time. Thus, the Arabica plant quickly spread as a source of income. Jumping ahead to the twenty-first century, coffee sustains over 500,000 families.

Another perk for these farmers? Their land is part of the Coffee Belt, which blesses the people of Colombia with a very ideal growing environment for Arabica coffee. Thanks to the Andes sprawling across their land, and with the climate giving way to year-long moderate temperatures (even way up in the mountains!), coffee is able to be grown at high altitudes, which naturally produces a higher quality bean. Rich soils with high organic content (especially due to volcanic activity) and a reliable rainfall also make this land ideal for coffee.

Not only does the growing environment give way to these flavorful, sought-after beans; the attentiveness that these small farms put into their harvests also contributes to their renown. In particular, the people of Colombia have made tradition of an arduous but perfecting method of readying the coffee berries for shipment. To remove the pulp around the beans, they primarily use a water-wash method with a sun-dried finish. This is a hypersensitive way of preparing the beans for coffee roasting and consumption; it eliminates any impurities, leaving the rich and uniform beans that Colombia is known for.

Here at Windy Prairie, we’ve selected our beans from small, family-owned farms in Planades, Tolima—a “department” of west Colombia. Located in the foothills of the Andes, this small and relatively new municipality (est. 1966) is a prime place to grow award-winning and organic beans. The warm days keep the plants growing while the cool nights ward off pesky bugs. The altitude (1,400–2,100 meters) is also a key factor for excellent flavor and quality, while shade and foliage provided by their young trees and staples that they grow alongside the coffee plants (such as bananas, corn, beans, and sugarcane) keep them healthy.

Mixing all these components together, our expertly roasted organic Colombia coffee comes to you with a medium body, low acidity, and a mild nutty flavor among hints of sweetness. It’s a neutral coffee that is great for beginners. For those of you looking for a beverage that is low in acid, or a coffee that will satisfy visitors of varying tastes, this is the coffee to brew. 😊 

1 Dailycoffeenews.com

Valentine’s Blog

A Love Well Spent 

When it comes to Valentine’s Day, thoughts of romance, chocolate, hearts, and a special time with a special someone usually come to mind. It’s a reminder to do loving things for the people closest to us, to spend our love in gifts or time for the other.

However, for some, “Valentine’s Day” stabs a scabbed and empty part of their hearts. It reminds them that their loved one is no longer with them. 

For a widow or a widower, this could be a very hard and not-so-romantic day. And for many, they sit in their loneliness, with nobody to even notice their hurting and vacant hearts.

Now St. Valentine, who Valentine’s Day is named after, was known as a priest—not exactly someone you’d initially think to name such a day after. But this man who loved God and others is said to have married couples while it was illegal to do so, under Christian persecution. The whole “Valentine’s Day card” is believed to have originated from a miracle that occurred right before he was beheaded: While imprisoned for refusing to deny Christ, he healed the jailor’s blind daughter. Upon the day of his execution—February 14th, believe it or not—he left a note for the girl signed “Your Valentine.” Thus, the tradition of a Valentine’s note.

This love that he showed, even for those who were imprisoning him, was not pointed inward to himself; his love was pointed outward, toward those hurting and in need of love.

Not to dismiss the importance of a romantic date with the one you love, or doing something special for the person closest to you, but maybe this little story can teach us to direct our love in a broader scope this Valentine’s, to be a day to remember those who are most sad, lonely, or without someone to love them.

The words of Rudyard Kipling in his poem “The Widower” prove insightful for what such a person may be experiencing:

For a season there must be pain--

For a little, little space

I shall lose the sight of her face,

Take back the old life again

While She is at rest in her place.

For a season this pain must endure,

For a little, little while

I shall sigh more often than smile

Till time shall work me a cure,

And the pitiful days beguile.

For that season we must be apart,

For a little length of years,

Till my life's last hour nears,

And, above the beat of my heart,

I hear Her voice in my ears.

But I shall not understand--

Being set on some later love,

Shall not know her for whom I strove,

Till she reach me forth her hand,

Saying, "Who but I have the right?"

And out of a troubled night

Shall draw me safe to the land.

Though his poem seems to point toward a future, second spouse, maybe we can be the “Who but I” for another in the manner of friendship, drawing the other out of their “troubled night.”

Will your love be “well spent” this year?

Windy Prairie Coffee is putting on a sale in honor of Valentine’s Day! There will be a 10% site-wide sale running from February 7th through February 15th, 2020. Use Code VD2020 at checkout!

As an idea to jump start your “love well spent,” enjoy Edith’s delicious Mocha Dessert recipe (see below) to make and share with that person lacking a Valentine. If you are looking for other gift ideas, we also now offer e-cards, along with our chocolate-covered coffee beans and freshly roasted coffee beans.

Yummy Mocha Dessert Recipe

2 ½ cups crispy chocolate cookies, crushed

¼ cup melted butter

¼ cup chopped pecans

16 oz. cream cheese

½ cup chocolate syrup

1 pint whipping cream (whipped)

1 ¼ – 1 ½ cups STRONG pour-over coffee

1 ½ – 2 cups powdered sugar, depending how sweet you want it

Mix together first three ingredients and press into 9x13 pan, saving a little for the top. Make pour over. Whip cream cheese till very smooth. In another bowl, whip cream; add vanilla and powdered sugar to taste. Slowly mix in the whipped cream to the cream cheese so that there are no lumps. Add the rest of the ingredients, mix together, and pour into pan. Add remaining cookie crumbs, and freeze.

Christmas greetings!

“Pop guns! And bicycles! Roller skates! Drums! Checkerboards! Tricycles! Popcorn! And plums!”

An American Christmas, one might say, in the words of Dr. Seuss’ Grinch. It’s a holiday that has become focused on gifts, the ‘what am I going to get.’

Now, presents aren’t bad, as the Grinch finds out. But is the true meaning of giving still present at all?

So why do we give on Christmas anyway? There may be many historical explanations, but let us look at the instances of giving we are meant to reflect.

In the Christmas story, there are two moments of giving: that of Jesus to the world and that of the wise men.

Both of these are generous gifts. Jesus is given freely by the Father to us; a gift of love by our Creator and Father. The wise men give the precious gifts of gold, frankincense, and myrrh, without being expected to bring anything; they could have just come to see Jesus, as the shepherds did.

These gifts are also meaningful. Jesus was sent to us with the loving mission of the Father: to bring God’s people back to Him. The wise men’s gifts were also packed with significance; it wasn’t just what they happened to have in their sacks at the time. Divinity, sovereignty, nuptiality (God’s love relationship with us), and death are all symbolized by their offerings.

Furthermore, both are gifts of presence. The Father gifted Jesus—a person—to us; truly, “God with us” (Matthew 1:23). The wise men also gave their presence to Christ. They did not just send the gifts through someone else but actually came to adore the Christ Child. They brought, most importantly, the offering of their very selves, their love and time.

What does this tell us when we reflect on our gift-giving this Christmas? Let it be in imitation of the gifts of God the Father and of the wise men. May they be generous; may they be imbued with meaning; and may they include the offering of our presence.

“’Maybe Christmas,’ [the Grinch] thought, ‘doesn’t come from a store. Maybe Christmas . . . perhaps . . . means a little bit more!’”

Here at Windy Prairie we offer some warm winter gift options including travel mugs, beanies, ball caps, t-shirts (upon request), and of course freshly roasted coffee beans.

Or maybe sitting down to spend time with a loved one over some delicious coffee is the only gift necessary this year.

Merry Christmas from us at Windy Prairie Coffee!

Ken-ya believe it?

Kenya Coffee

Ken-ya believe it?

Announcing our new Kenya coffee!

As one of the most sought-after beans, this coffee is known for its tremendous amount of flavor, resulting from the volcanic soil and superb rainfall of the Kenyan highlands, along with the meticulous labor of the Kenyan people. Swirled within are hints of chocolate, berry, lemon, lime, and caramel amidst its rich, tart, and sweet overall taste.

Not only are these beans sourced from small farmers who rely upon us for their income, but these beans are also part of what is known as the “microlot” family.

What is so exciting about this? Well, beans known as “microlot coffee” are grown in small and separate plots of land so that they can be carefully tended and cultivated. Just as a teacher pours extra wisdom into the pupils who show the greatest aptitude and interest, so too are these beans “pored” over. When a farmer finds a plant that produces beans with exceptional flavor and unique characteristics, he grows a separate but small plot of them, tends to them in more detail, and processes them separately in a distinguished way from the other beans on his farm, making sure they meet the highest coffee standards.

The term is also not given lightly: a bean can only be called a microlot coffee after there is significant evidence from the buyer and/or the farmer that the bean has unique and special qualities. Though the yield is small, the taste is exceptional.

This coffee is not only incomparable due to its characteristics; it is also so because of its origin. Kenya has been producing the best of coffee for years. The coffee bean was brought to Kenya by missionaries in 1893. After being colonized by the British, certain crops including coffee were ordered to be grown by the white settlers and labored upon by the African people. Only after the Mau Mau Uprising for Kenyan independence were some Africans—under strict control and high standards—allowed to also grow this rich crop. However, they were not allowed to drink the coffee, except for the inferior scrap-beans that were not worth exporting. So most of these Kenyans never knew that they were producing liquid-gold! Thankfully they can now taste the “brew” of their hands, along with us.

You too can grab a taste of this exceptional and exclusive bean grown in the rich soil and culture of Kenya, roasted with Windy Prairie’s high standard of care and quality, starting at just $3.95. Take a look and share with a friend right here!

Njoo uichukue! - “Come and get it” in Swahili.

How We Select Our Coffee

What’s in your cup?

In our cup you’ll find coffee that not only wakes up your senses with its delicious flavor but that also leaves you feeling great—body and mind.

And that’s just what we think of when selecting our coffee at Windy Prairie.

It is our pride and care to pursue and select premium coffee to fill our cup and yours.

A few considerations we keep in mind when doing so:

First, we look for organic coffee, as it tends to be a healthier choice with its promise of keeping the beans free of harmful chemicals, which would otherwise leave our bodies feeling the negative effects.

When available we choose Fair Trade beans: this guarantees that the farmers who labor over every bean—it takes approximately 2,000 coffee cherries to make a single pound of the coffee you enjoy at home!—receive a just income for all their work, to support their families and keep their businesses going.

Furthermore, our beans primarily come from higher elevations. An odd thing to look for, you say? Well, this characteristic can actually make a huge difference in quality and flavor. It’s believed that beans grown at high altitudes are generally denser and larger, while also containing the most flavorful profile. You truly get a taste of Guatemala, Honduras, Ethiopia, Costa Rica, New Guinea . . . in this cup of coffee!

Also, beans sourced from small farms are chosen as much as possible. This leaves us feeling great, knowing that we are supporting primarily family-owned and -ran businesses who rely upon the beans we roast for income.

Lastly, high-quality grading: this rating system ensures that the beans we buy are of uniform size and have few to no defects, allowing an even roast to be achieved. It also assures that the beans have distinct attributes in their overall flavor. No bland beans here!

Premium coffee? Yes; it’s our pride and joy.

Windy Prairie’s finest selections are enjoyed as single-origin—which country do you want to taste?—and none of our beans contain artificial flavors. You get to enjoy the full-flavor of our freshly roasted coffee! Likewise, we frequently rotate stock so that your cup and ours are as fresh as possible.

So, what’ll be in your cup tomorrow?

Featuring organic coffee from Ethiopia......

We are featuring coffee from Ethiopia in this blog…and it’s Travis’ favorite kind!  He loves the rich, deep flavor, and full body that ends with a fruity aftertaste that perfectly finishes off this delightful cup of coffee.

Culturally coffee is a major part of Ethiopia history. The region of Ethiopia that our coffee comes from is Yirgacheffe, which is know for it’s superb coffee flavor.

Ethiopia is Africa’s top coffee producer and is also ranked #5 in the World’s Top Coffee Producers. Ethiopia is able to continually produce over 200,000 tons of coffee per year!

Today, 98% of the Ethiopian coffee farmers are small scale. Because coffee still grows wild in many areas, farmers harvest their crops utilizing 4 different systems: forest coffee, semi-forest coffee, garden coffee, and plantation coffee.

Coffee is important to Ethiopia's economy; around 60% of foreign income is generated from coffee, and an estimated 15 million of the population rely on some aspect of coffee production for their livelihood.

Have you tried how truly amazing this coffee is?

Why not click here to try some delicious Organic Ethiopia coffee today? 

Freshly Roasted....

Yes!!! Freshly roasted, non gmo, organic, fair trade... with a bunch of different flavors and roasts 

windyprairiecoffee.com

Mother’s Day

Yay, Mother’s Day is upon on us!! Who doesn’t want to celebrate THAT DAY?  We are excited to announce that from May 5-12 we have Mother’s Day SALE!!! Just click the link, select your favorite coffee, enter the promo code, sit back n enjoy, it makes a great GIFT for mom, and a great way to enjoy a holiday:) 

Again and always we are delighted to help you find the coffee that best fits you!!! 

windyprairiecoffee.com

Samples...

Are you a business looking for small gifts for your customers? We have the perfect solution for you...our sample bags are the perfect size for your customers to Enjoy great tasting coffee, whether in ground or whole bean,  also we can place your logo sticker on our bags as advertisement so you can become successful! What a fantastic way to get your name out... 

Contact us with your bulk sample order today!

Are you on the fence about trying our coffee?

I know…. with all the many options, sometimes it’s hard to decide which products to buy that will satisfy your quality and taste requirements…….

We do our utmost to provide our customers with the best product possible.

We thought we’d take the time to let you know what our customers have to say about our products.

“Gideon really likes your coffee! He had been drinking yours recently, then had Starbuck’s this Am. He said it wasn't nearly as good and dumped the rest of his cup away. I don’t drink coffee but yours smells way better than most coffee does:) Thanks so much!” -Rhoda 

”Your coffee is the only coffee I can drink.” -Elaine 

“Enjoying the coffee!! I will admit it's the best I have ever tasted! -Sarah

“Loving the coffees!!!!:)   Thank you so much! -Kathy

“We like it a lot.. Lots of flavor. -Tina

''Twas very delicious, actually the best I have ever had! -Griffin 

There is just no comparison to local, FRESH roasted coffee!

Click here to try yours today!

We are offering a new kind of coffee! Organic and Fair Trade Honduras coffee is now available for sale!

At Windy Prairie Coffee we take great measures to ensure that the coffee we buy will be of excellent quality and superb taste.

One of the things that makes a quality cup of coffee is the altitude at which the beans were grown. Coffee grown at higher elevation will produce coffee of better quality.

The newest addition to our coffee selection comes from Honduras, and is mild and citric with toffee and chocolate flavors and a nutty aftertaste. It’s grown at an elevation of 1,200-1,700 meters above sea level.

Since it is Fair Trade, the farmers who are growing the coffee beans are guaranteed a fair price for their coffee beans, which in turn means that they will actually have a chance to thrive in life and not just barely survive.

We also choose Certified Organic products whenever possible (which means it wasn’t sprayed with harmful chemicals,) so we can provide you with a much healthier option than conventional coffee.

Are you ready to try a new coffee for your morning routine? Click here to purchase our ORGANIC HONDURAS coffee!

Iced coffee

Who doesn't like iced coffee on a warm summer day? If you love it but need a recipe, here is a delicious one for you!

ICED COFFEE RECIPE

Heaping 3/4 cup of fresh ground coffee

5 1/3 cups of water

2 2/3 cups of milk

8 Tablespoons of sweetened condensed milk (adjust to your liking)

Mix ground coffee with water and let set in fridge for 8 hours. Strain, and add milk and sweetened condensed milk. Serve over ice, or leftover frozen coffee, and enjoy the cold deliciousness!

Serves 4

 (We've discovered that using our Organic Guatemala coffee makes the best flavor for iced coffee!)

We are pleased to announce that we have a new kind of coffee to offer...

And it's from the Sierra Madre and Chiapa regions of MEXICO!

It's Certified Organic

Very smooth and mellow, Sweet and citric with chocolate, lemon, and toffee, and a nutty aftertaste

Grown at an approximate altitude of 1200-1750 meters

The farms of both CESMACH and the FTV are located in the buffer zone of El Triunfo Biosphere Reserv, which is in the highlands of the Sierra Madre. it is one of the most diverse forest reserve areas in the world, and contains Meso-America's largest cloud forest, as well as a protected natural environment for thousands of plant and animal species. All of the coffee produced here is shade-grown.

The perfect gift!

 Our Newest Product...Chocolate covered coffee beans!

Are you still looking for a great and super easy Christmas gift? Our coffees are a great gift idea, and you can even pair a mug with some coffee for a nice combo.

Also we now have chocolate covered coffee beans, which is everyone's favorite treat! They are a HUGE hit! So grab yours now before we selll out! (Currently not available online)

As a reminder we will be closed from Christmas Eve till January then ninth, please place your coffee order no later than the 22nd by 9:00pm.

Have a Happy and Safe Holiday Season!

WP Coffee

Pour over coffee....

Greetings from Windy Prairie Coffee on this beautiful summer day!

We are so excited to take this journey with you, as we serve you!! 

We love getting together with friends, and making pour overs for each to indulge in!

Have you tried our coffee in a pour over yet? It's amazing how it brings out different flavors in the coffee than it does with just making coffee in a regular coffee maker!

Feel free to let us know which ones of our coffee you've tried and which different ways you've made them! 

And if you are interested in trying to make a pour over for yourself we put the links here for you! You can buy a Glass Chemex pour over for making 8 cups like the one that's pictured here, and the reusable filter, or a 3 cup size here. Also you will need a pour over kettle for precise control in pouring the water onto the coffee grounds.

Get free shipping!

Hi everyone! It is of top priority to us to serve you well. Therefore we have decided to give you free shipping on any order of 2 lbs or more!!! Just enter code FREE2PLUS at checkout. And this is a non expiring offer!! Whohoo!! Who's ready for lots of good coffee?

Coffee grinders

Hi there, we just thought we'd write quick and let you all know which coffee grinders we recommend and why. We recommend and love burr coffee grinders instead of the more common grinders with blades, for the simple reason that the blades do wear out quicker and you end up getting more of an uneven grind, whereas the burr grinder has much more of a consistent grind all the time.  And a consistent grind is necessary for getting a consistent taste every time, cause the size of the grind directly effects the taste of the finished product!

Of course it can be overwhelming to decide from the many options that are available so we thought we'd just give a recommendation or two!

So here's a link to a hand grinder that is the burr grinder style, and here is an electric one that we have used a lot and really like. And by the way we don't receive any commission from these, we just thought we'd share!