Eva Deloach

Advertisers, May 2024

From the Roasterie – Lady of the Mountain

By Eva Deloach Today we share the fascinating story behind one of our most cherished single-origin coffees: Lady Of The Mountain. Imagine a blend of beautifully fermented beans – light, crisp, and refreshing – with a buzz of wild honey infused with the scent of cypress. This coffee is more than just a beverage; it’s…

From the Roasterie – April
Advertisers, April 2024

From the Roasterie – April

By Eva DeLoach The beans we cherish most come from older varietals grown in high mountain altitudes, where they thrive without the use of pesticides. Here, the coffee plants are allowed to adapt naturally to their environment, resulting in beans infused with deep, complex flavors. But it’s not just the growing conditions that contribute to…

From the Roasterie at Minglement
Advertisers, September 2023

From the Roasterie at Minglement

Coffee is a labor-intensive crop grown in some of the most economically marginalized and environmentally sensitive regions of the world. The life of not only the plants themselves, but also of the farmers, the pickers, and their families and communities, are vulnerable to rapid political changes and economic challenges, as well as the ever-increasing unpredictability…

Advertisers, August 2023

Minglement for August

The fruit and berry season is in full swing now and making bubbly refreshing shrubs to make it through the hotter days ahead will be a delight. Here is my recipe that I use for most things shrubs, and of course you may have your own twist, too!  It’s easy and the shrub mixture should…

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From the Roasterie

“The coffee flavor manifests its characteristics through the land, the elements, and from the hearts of the people all along its way.” – Eva Within the coffee industry, there are many ways to describe the flavors of coffee. Hints of caramel, chocolate, or wine. Undertones of nuts, figs, or flowers. These fancy descriptors cannot capture…

Minglement – Probiotic Asparagus Recipe
Advertisers, Recipes

Minglement – Probiotic Asparagus Recipe

1 bunch of washed asparagus, approximately 15 spears, woody ends trimmed. Medium-thickness asparagus spears with roughly the same circumference work best in this recipe.1 tablespoon yellow mustard seed1 bay leaf1 whole clove of garlic, peeled2 cups brine (1 tablespoon of coarse or sea salt, dissolved into 2 cups of room-temperature water)1-quart Mason jar Yield: This…

Minglement and The Roasterie, Thoughts From Eva
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Minglement and The Roasterie, Thoughts From Eva

Minglement “Herbs, spices, teas and simple first foods were rooted in ancient systems of nourishment, healing, and ritual. Food is our medicine, and plants are some of our first teachers and beloved memories.  Each plant is unique to its bioregion and peoples and their use, unique to each.” – Eva The Roasterie. “Traditional farming systems…

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From the Roasterie – Coffee World

The production time for really good coffee that is properly aged, fermented, and dried is 30% to 50% lower than most modern varieties on the market today, with preparation at least triple the time. Harvesting only when the coffee is ripe means passing through a farm up to five times a year, which is long…

Eva’s Lebanese Hummus Recipe
Recipes

Eva’s Lebanese Hummus Recipe

 Ingredients 1 ½ cups roasted butternut squash (half of a 2.5 lb. butternut squash)  2 tbsp olive oil 1 ½ cups cooked chickpeas (one 15-oz can of chickpeas, rinsed and drained)  2 tbsp tahini  1 garlic clove, peeled  1 lemon, juiced 2 tbsp water  ½ tsp sea salt with black nigella seeds ¼ tsp smoked paprika …

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