I hope your weekend is off to a great start!
We are all about coffee today. I am a latte gal. From time to time, I will use my French Press or do pour overs, but lattes are my jam. Let me correct that, oat milk lattes are my jam. I’ll add 1-2 scoops of Vital Proteins Collagen Peptides to it, but that’s about it. I used to use pumps of Starbucks Classic Syrup, but I’ve cut out sugar from my lattes for a few years now.
I used to use the Nespresso Citiz for my daily lattes. Back in July, my boyfriend and sisters treated me to my (current) dream espresso machine, the Breville Barista Pro. This is when I started to really explore different brands of beans.
Today, I’d like to introduce you to our very first guest to the blog, Carley Metoyer, Owner and Co-Founder of Melrose Organic Coffee!
Many businesses are struggling to overcome the hardships the global Pandemic has brought upon us, but the idea of Melrose Organic Coffee was founded during these harshest of times by Carley and her husband, Casey.
Coffee roasting started as a quarantine hobby for Casey to pass the time and stay busy while Carley finished up her MBA. They started testing the beans with family and friends after some gentle encouragements from Casey’s oldest brother.
Melrose has a wonderful backstory—Casey’s dad’s family owned Melrose Plantation post-civil war. They were one of the very few black families to own a plantation. Melrose has blossomed into several different businesses in the family including Casey’s brother’s business, Melrose Hiking Co. The fleur-de-lis is a homage to Casey’s grandparents and Carley’s grandma who grew up in Louisiana.
Throughout their relationship, Carley and Casey traveled all over the country. They would consistently seek out local coffee shops everywhere they went! This was their thing. What better way to start off the day than by sitting at a local coffee shop with your favorite person contemplating life, preparing for the week, or even doing homework together—all while enjoying a nice cup of joe?
Both Carley and Casey are also very passionate about the environment.
All of the beans are responsibly sourced from Organic FairTrade farms all over the country. The Melrose vision is to support local farms and family run businesses. All of the beans are roasted and packaged by the them personally in Tuscaloosa, Alabama.
Our goal is to share our love of coffee with everyone we know! So many people don’t realize the importance of supporting organic farms, OR the importance of fueling your body with organic ingredients. Educating others and sharing our love of coffee and passion for spending time together is really at the center of our purpose!-Carley Metoyer, Melrose Organic Coffee
Melrose currently offers five different roasts: four original roasts plus one seasonal roast.
- The OG: one of the first beans roasted—one of the founding favorites. Features milky notes of vanilla and a nutty aftertaste.
- The Boss: originates from a woman-led coop that has been passed down from generations. Features notes of Baker’s chocolate, vanilla, and a bit of a peppery finish.
- The Renny (Seasonal): in Gaelic “Renny” means “small but mighty”—this bean got its name from its small size, but mighty flavor. Features a bold, chocolatey flavor with a sweet honey-ness on the back end.
- Big Papa (Seasonal): farmed in Papua New Guinea. Big Papa for short. Features hints of Baker’s chocolate, vanilla, and a bit of a peppery finish.
- La Madre (Seasonal): originates from an organic farm fun by a mother and daughter. Features unique tasting notes of caramel and apple cider.
Both Carley and Casey’s go-to roast is The OG. It has a smooth flavor you can enjoy on a daily basis. For the weekends, they enjoy a slightly bolder flavor and would usually go with The Boss.
I make my coffee in a French press every morning then I add Laird’s Super Creamer, Collagen, and a little splash of almond milk. Casey usually makes his in his Chemex, then blends in (with the actual blender) grass-fed butter, MCT oil, maca powder, Lion’s Mane, and cinnamon. We’re “extra” haha . But we both enjoy a good cup of black coffee as well!Carley Metoyer
The one thing I’ve never really tried is baking with coffee. Carley was kind enough to share one of her favorite recipes with us today!
Hazelnut Coffee Pancakes
- 1/2c Tapioca flour
- 1/2c Coconut flour
- 1tsp Baking soda
- 1tsp Baking powder
- 1/4c Hazelnuts, finely chopped
- 1/4tsp Coffee extract
- 1c Brewed coffee, cooled
- 4 eggs
Whisk together all the dry ingredients and in separate bowl whisk together the wet ingredients. Combine the wet ingredients into the dry ingredients. Scoop and cook until your desired consistency. Top with maple syrup and enjoy it with a mug of your favorite brew! Makes approximately 10 pancakes, depending on the size of each.
So, not only is Carley and her husband running their company together side-by-side, they are both finishing up their degrees—Carley with her MBA and Casey with his PhD. Additionally, they’re also teaching classes and coaching at their local gyms. With that said, I am truly grateful for Carley in taking time out of her busy schedule to hop on the blog with me!
I hope you all enjoy coffee as much as I do. I honestly enjoy it more for the taste and flavor then the caffeine it offers. A great cup of coffee to start your day, or even in the middle of your day, is one of those moments that’s hardest to describe. When I have a great latte, I tend to remember those moments and the feelings/emotions they create. The feelings of ease and relaxation. The feeling that I can accomplish the 1M tasks on my to-do list. That’s what I get when I use Melrose Organic Coffee beans in my latte—especially knowing that our dear friends created that roast with love and passion, not just for each other, but for our environment as well.
To learn more about Melrose Organic Coffee, please visit their website and support their small business.
Thanks for tuning in this week!