We sell fairly traded, organic coffee, tea, olive oil & spices.

Open Saturday 10am - 1pm.  #3 - 2440 Rosewall Cres, Courtenay, BC. (driveway after TinTown Cafe)

Contact: wcfairtrade@gmail.com -  778 389-2612

Proceeds support local organizations in the Comox Valley and Health Care in Nicaragua.

new coffeebagDark & Light Roast – Our coffee growers in Nicaragua are co-op members and get a guaranteed price above the world market price, freeing them from the risks of its fluctuations. The “cooperativos” (Flor de Dalia and Flor de Pancasan) are located in the mountainous region of N.W. Nicaragua near Matagalpa. World Community Coffee is shade grown and certified organic; protecting people, animals and the environment.

The gourmet Arabica beans are freshly roasted in small batches each week at Creekmore’s Coffee in Coombs, B.C.  

Fair Trade Sales Manager (Carie):  wcfairtrade@gmail.com or text 778 389-2612

Profits from Coffee sales support  primary health care programs (APS)  in Nicaragua. Click here for more info.

Our Decaf Coffee comes from Chiapas, Mexico. This coffee is decaffeinated using the Swiss Water Process, a non-solvent environmentally friendly method. This process was introduced by Coffex in 1979, and was, at that time, the only commercial decaffeination method that did not use solvents.

The gourmet Arabica beans are freshly roasted in small batches each week at Creekmore’s Coffee in Coombs, B.C.  

Profits from Coffee sales support  primary health care programs (APS)  in Nicaragua. Click here for more info.

Fair Trade Sales Manager (Carie):  wcfairtrade@gmail.com or text 778 389-2612

Our Espresso blend was created in 2012 and has become very popular. 

The gourmet Arabica beans are freshly roasted in small batches each week at Creekmore’s Coffee in Coombs, B.C.  

Profits from Coffee sales support  primary health care programs (APS)  in Nicaragua. Click here for more info.

Fair Trade Sales Manager (Carie):  wcfairtrade@gmail.com or text 778 389-2612

Through a partnership with Fertile Ground, we sell organic, fairly traded Tea from Assam, India. Fertile Ground‘s tea project in Assam raises awareness about sustainable agriculture and improves  living conditions of tea-workers. Profits from tea sales provide educational and technical support to small and mid-sized growers  interested in moving to organic, fair trade tea production. Assam is located in the far north eastern corner of India and provides about 75% of the countries tea supply.  

Purchase Bagged Tea at Edible Island, Merville General Store, and Tea by the cup at Bigfoot Donuts. –  Or contact our Fair Trade Sales Manager (Carie):  wcfairtrade@gmail.com or text 778 389-2612. 

ZatounPic2We also sell organic, fairly traded Olive Oil, Za’atar Spice,  and other products.

Olive Oil -  Support the farmers of Palestine in the struggle for their livelihood and land. Farmers are paid fair trade prices. Also, one dollar of each bottle sold will go to help support Project Hope, an arts and education program for young people in Palestine. An additional amount goes to replant olive trees inside Palestine which have been destroyed by the occupation.

Za’atar Spice – Za’atar to Middle Eastern cooking is like what Essence is to Emeril. Za’atar is a spice blend that is so versatile! It can be used on meats, veggies, rice, and breads. And, yes, it has been known to make me yell “Bam!” every once in a while.

To purchase, please contact our Fair Trade Sales Manager (Carie):  wcfairtrade@gmail.com or text 778 389-2612

Zatoun olive oil and za’atar dip:  Cut Italian, French or pita bread into squares. Dip in oil and then in the za’atar. Or mix them together and dip!

Pita crisps: Brush pita with a paste made of equal amounts of olive oil and za’atar. Split pita into two rounds and brush oil mixture on insides of bread. Cut each round into 8. Bake, oiled sides up, at 350 until golden (about 8 minutes).

Veggie dip: Mix 1 cup yogurt, 1⁄4 cup za’atar. Serve with veggies or crackers. Experiment with adding sour cream, cottage cheese, etc.

Salad dressing (good on Greek-style salads): 1⁄2 cup olive oil, 1⁄4 cup balsamic vinegar,1 Tbsp. za’atar, 1 Tbsp. lemon juice, salt pepper. Marinade for meat or BBQ vegetables: Use the salad dressing recipe. Marinate 15-20 minutes.

Baked vegies: Coat vegetables with Zatoun olive, bake as needed. Sprinkle za’atar over about 10 minutes before removing from oven.

Za`atar eggs: Scramble eggs as desired. About 2 minutes before removing from heat, fold in za’atar. Za’atar garnish for hummus, dips, soups veggies. Delicious!  Mashed potatoes with olive oil and za’atar. Use oil instead of butter. Sprinkle with za’atar.

Mediterranean pizza with olives, feta & za’atar:  Brush olive oil on dough fi rst. Makes a lovely light pizza. Add other veggies as desired.  Mediterranean pasta salad with olives, feta & za’atar: Use any shaped pasta, pour olive oil over, add olives, cubed feta and sprinkle with za’atar. Add other veggies as desired.

A Traditional Mediterranean Snack: Cut up wedges of watermelon, wedges of feta cheese. Serve with za’atar, pita and hot mint tea.

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NEW: Vegan Lemon Olive Oil Cake 

Ingredients

  • 1 cup almond milk
  • 1/3 cup olive oil
  • 1 tablespoon vanilla extract
  • 1 cup granulated sugar
  • 2-3 tablespoons lemon zest and juice
  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

For the powdered sugar glaze:

  • 2 cups powdered sugar
  • 3-4 tablespoons almond milk

Instructions

  1. Preheat oven to 350 degrees F. Grease an 8 or 9 inch round cake pan. Trace a parchment paper circle and line the bottom of the pan. Grease the parchment paper as well.
  2. In a large bowl, whisk together the almond milk, olive oil, vanilla, sugar and lemon juice/zest.
  3. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Transfer the flour mixture to the bowl with the almond milk mixture and whisk until batter is combined.
  4. Transfer batter to the greased cake pan and bake for 25 minutes, or until cake springs back when lightly touched.
  5. While cake is cooling, prepare the glaze. Whisk together the powdered sugar and almond milk in a small bowl. After cake has fully cooled (don’t do this while it’s still warm!), pour the glaze over the top of the cake.
  6. Serve. Store in a covered container for up to 5 days.

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POTATO KIBBI (KIBBIT BATATA BIS-SAYNIYYI) 

1 1/2 cups bulgur wheat 

2 tsp salt

1 Tbs dried basil

1/8 tsp cinnamon

1/8 tsp freshly-ground black pepper

1 small onion, grated

4 medium (4 oz. each) potatoes (I use Yukon Gold), cooked tender, then peeled and mashed (NOTE: To peel the hot cooked potatoes, hold under running cold water and the skin will peel off easily.)

2 large onions, thinly sliced

2/3 cup oil (I used olive oil), divided

Rinse bulgur in cold water, squeeze, sprinkle with salt and let stand for 20 minutes.

Work seasonings with grated onion, then add the mashed potatoes, mixing well. Add the bulgur and knead into soft dough. Moisten hands in cold water while kneading to prevent sticking. ( If mixture doesn’t stick together, add 1/4 cup of flour- but I didn’t have to add any.)

Place the sliced onions in the bottom of a 9″ square baking pan (spray the sides with oil). Cover the onions with 1/3 cup of the oil.

Place the potato mixture evenly on top of the onions, press down evenly and smooth the top, then cut into diamond shapes about 1/2″ deep. Pour the remaining oil on top and bake at 400° until golden brown - about 50-60 minutes. (NOTE: place your pan on top of a cookie sheet in case any of the oil bubbles over.)

Let cool until you can handle it and cut the diamond shapes all the way down to the bottom of the pan.

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Low-Fat Hummus

Ingredients:

2 cups VERY HOT well-cooked chickpeas (garbanzo beans), or canned (a 19 ounce can), drained & rinsed

AND VERY HOT UNsalted chickpea cooking broth (aquafaba), UNsalted canned liquid, or water to cover the chickpeas, with a little more kept aside in case you need more while blending

NOTE: It is important to use VERY HOT chickpeas and liquid in this recipe- it is one of the secrets to making creamy hummus without having to remove the chickpea skins, as is the norm in the Middle East.

1/4 cup lemon juice, preferably freshly-squeezed (or organic bottled)

2-3 cloves garlic, peeled and crushed

1 to 1 1/2 teaspoons salt (This sounds like a lot, but the amount of liquid increases the volume of this recipe.)

1/2 slightly heaping teaspoon ground cumin

2 heaping tablespoons sesame tahini (see Cooking Tips below for recommended brands)

Possible garnishes: olive oil,  Zatoun Za’atar, black marinated olives cooked or canned, drained chickpeas,  paprika or smoked paprika (pimenton- mild or hot), chopped fresh parsley or mint,  chopped green onions,  toasted pine nuts or almonds, grated organic lemon zest

Directions:

If possible, use freshly-cooked chickpeas straight from the pot. If that is not possible, reheat home-cooked chickpeas or canned chickpeas by heating them, just covered in their cooking broth, or water if they are canned (do NOT use the canned liquid!) in a pot or in the microwave until they are very hot throughout.

Place the hot chickpeas and the liquid that just covers them in a blender (preferably high speed) with all of the ingredients. Process until it is very smooth and creamy- no granulated texture.

If the mixture seems too thick and/or the blender stalls, you may add more hot liquid, 1 tablespoon at a time.  Remember that the hummus at this point should be thinner than you want it when it has cooled! It will thicken as it cools. It is meant to be smooth  and creamy, not thick and pasty (see photos above). Note: The garlic flavor will be stronger after the hummus sits for a while.

Place in a shallow bowl or spread on a plate, drizzle with a bit of olive oil, if you like, cover and refrigerate until serving time. FOR BEST FLAVOR, BRING TO ROOM TEMPERATURE BEFORE SERVING.

Add Garnishes as you like. Serve with raw veggies and wedges of sprouted or whole wheat pita bread, pita chips, sourdough bread, or fat-free dark rye crisps.

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www.zatoun.com

Coffee Steak Rub
 
Yeilds 1/2 cup of seasoning mix
 
Ingredients-
2 tbsp dark ground coffee
2 tbsp brown sugar
1 tbsp smoked paprika
2 tsp coarse sea salt
2 tsp granulated garlic
2 tsp onion flakes
1 tsp dried orange peel
2 tsp ancho chili powder
 
Combine all ingredients in mixing bowl and store in airtight container for up to 6 months