I never cut corners. Side-notches, yes. But never corners.
Last time I wrote to tell you about a new packaging option that I’m really excited about. (Short version: stick packs will be more convenient, but I need 50 people to sign up for Premium Subscriptions before I can make that happen.)
Those are at least a few months away from becoming a reality.
Right now, though, fatCoffee Release 1.5 is officially in the record books. And by “record books” I mean “the little notebook I use to keep track of my production process.” (Think those will end up in the Smithsonian some day?)
Here are a few shots of the production process in full swing:
As the process has scaled up, I’ve been working on making things more complex. Well, not on purpose; it’s more of a consequence of trying to create some variety for you to choose from.
At it’s core, fatCoffee begins with butter. 100% grass-fed butter that’s higher in CLAs and Omega-3s than conventional butter, and even higher quality than what’s sold as “grass fed” in most grocery stores. Unless you’re buying your butter directly from a local farmer, and you know for sure how that farmer is feeding her herd, chances are good your butter is coming from cows that are at least partially grain-fed.
But fatCoffee is made only with butter from the Oasis at Bird in Hand farm collective in Lancaster County, PA, where the cows are raised only on grass, year-round, and the farms are tended by horse-power.
Once that butter is turned into ghee, however, I start looking for ways to make the fatCoffee experience even better. I’ve been working on a milk-free version of fatCoffee (for folks who are on a Whole 30 or AIP regimen, or who just don’t like the taste of goat milk), as well as a dairy-free version (for the pure Paleo’s among you), and my personal favorite: a rich, chocolate version that goes fantastic with coffee, but is also great on it’s own.
I’m looking forward to sharing these all with you soon. In the meantime, if you haven’t tried a taste of fatCoffee yet, now’s an excellent time.