read more posts by

Sara Fiore

Chocolate Recipes for Valentine’s Day

08 January

This Valentine’s Day, do something extra sweet: give chocolate that supports small farmer co-ops! Our organic chocolate products (from baking cocoa to chocolate chips to decadent full-sized bars) are made with cacao sourced fairly and directly from co-ops in the Dominican Republic, Panama, Ecuador and Peru…

Interview: Celebrating Día de los Muertos

30 October

In Mexico (where many of our coffee producer partners are located) and other parts of the Americas, many people are celebrating Día de los Muertos, also known as Day of the Dead! In honor of this holiday, we talked to former Equal Exchanger Hope Kolly and her mom, Emma…

Our Favorite Halloween Recipes

23 October

Halloween is all about the sweets, and if you’re like us, you’re getting creative in the kitchen this month! If you’re looking for the perfect shareable treat for your costume party or spooky soiree, try some of our favorite recipes below. Each features our…

Our Sisters in Coffee

17 October

by Equal Exchange Quality Control Manager Beth Ann Caspersen. Pictured above: Beth Ann with participants in the Gender Equity Training hosted by Coffee Quality Institute in 2015.  I first started talking about the role of women in coffee production in 2010, after I participated in a women’s coffee producer…

How to Make: Autumn Spice Hot Cocoa

25 September

  We have the perfect treat for fall! This easy-to-make spiced hot cocoa tastes like chocolaty pumpkin pie, and you’ll want to drink it all year long. This recipe makes enough for 16 servings, which we recommend storing in a mason jar. These jars make great gifts…

Understanding Olive Oil Terms

07 September

When shopping for olive oil, you might notice a few terms commonly used to describe it: extra virgin, unrefined, cold-pressed, organic — but what do all these words really mean? Here, we’re going to define a few key olive oil terms to help you understand the way your…

How to Host a Coffee Tasting

01 September

Tasting coffee is a full sensory experience, from the moment you grind your freshly roasted coffee through to your last sip.  This guide (written by our Coffee Quality Control Manager, Beth Ann Caspersen) will show you how to hold your own coffee tasting to celebrate the hard work of the…

Coffee Roast Levels: What’s the Difference?

07 August

When you’re making coffee, what’s your go-to roast level? Do you prefer the bright, milder flavor of a Guatemala Medium, or the sweet smokiness of Love Buzz? Have you ever wondered what really makes them different? Here we’ll break down the differences between coffee roasts, from…

From the Field: Chiapas, Mexico

07 August

Earlier this summer, Green Coffee Buyer Carly Kadlec traveled to Chiapas, Mexico to visit our farmer partners at Comon Yaj Noptic Cooperative. Here she shares her thoughts on these farmers’ inspiring efforts to preserve local biodiversity: Back in 2013, during my first visit to our partners at Comon Yaj Noptic…

Introducing Organic Nicaraguan Summer Solstice

06 June

Changing norms and power dynamics takes time — and regular tending. The members and leaders of PRODECOOP in Nicaragua demonstrate this in the work they do to promote gender equity in their co-op. In recognition of the story of their successes and efforts, we’re proud to offer a…

Our Favorite Summer Recipes

22 May

When the weather gets warmer and the days get longer, it’s time for backyard cookouts, sipping cold drinks, and frosty desserts. Here are a few of our favorite summertime recipes, each featuring organic, fairly traded ingredients! Cold Brew Coffee Ingredients: Your favorite Equal Exchange coffee! Try Organic Cold…

Co-op Spotlight: Fortaleza del Valle

23 March

We’re proud to work with Fortaleza del Valle, a 935-member cacao co-op in Calceta, Manabí, Ecuador. We use their distinctive and delicious cacao in our Organic Ecuador Dark Chocolate and our Organic Extreme Dark Chocolate! Read on to find out more about the co-op, our…