Puro Fair Trade Coffee Review

Puro Fair Trade Coffee Review

Coffee soothes my soul and warms my heart. But not just any coffee. I love coffee that is rich and full of flavor with no bitter tones.

So I was very excited to sample and review Puro Coffee. I was impressed by their philosophy and dedication to the environment and organic coffee beans.

I received a lovely package with three different blends of coffee including a rustic hessian bag. The package also included an adorable cup and saucer and handwritten labels were attached to each blend describing the coffee in detail.

In 2005, Miko, a Belgian company which has been roasting coffee for over two centuries, created Puro Fair-trade Coffee. Miko is dedicated to reducing its carbon footprint. They installed solar panels on the roof of their Belgian distribution building and during the winter months, heat their offices by utilizing the heat generated from an air compressor to save more than 20,000 L of gasoline a year. Impressive!

Puro Fair Trade Coffee Review

The Fair-trade Foundation has set the standard to help lift working conditions and improve the lives of millions of people that work in coffee-growing dependent communities in the developing world. Puro Coffee pays fair prices for all coffee beans and its organic certification helps ensure their coffee is grown in the way nature intended. No artificial fertilizers or chemical agents are ever used. The coffee is not only fair-trade, but shade grown. Shade grown coffee encourages the preservation or re-planting of native trees to provide this essential shade. This is great for biodiversity and helps keep coffee- growing in harmony with the environment.

Watch a Puro Noble video to check out some of the fantastic social initiatives they are doing!

The coffee is described on their website as follows :

Puro Noble

Type: Fair-trade, Shade Grown
Variation: Also available in Decaf
Origins: Peru, Honduras, Guatemala, Uganda
Finest Arabica content: 80%
Premium Robusta content: 20%
Description: The complex character of this blend comes from the mild and smooth yet floral Guatemalan high grown Arabicas skillfully blended with the Peruvian Arabicas for a perfect balance of flavor. Through the addition of the premium Robusta, a hint of dark chocolate is injected into the cup, thus ensuring this blend works well in all situations.

Puro Fuerte

Type: Fair-trade, Shade Grown
Origins: Peru, Honduras, Guatemala, Uganda
Finest Arabica content: 50%
Premium Robusta content: 50%
Description: Wow, good morning and a warm welcome from this intense fiery blend. This dark roasted blend of high grown Arabica’s with the finest Ugandan Robusta’s creates a warm balanced cup with lively fragrant flavors, which when added to perfectly tempered milk creates a bitter sweet chocolate.

Puro Organic

Type: Fair-trade, Organic, Shade Grown
Origins: Peru & Honduras
Finest Arabica content: 100%
Description: This amazingly delicate blend is distinctive in flavor. It combines beautifully soft notes of chocolate with citric over tones that gives it a fruitiness whilst adding natural sweetness.

Puro Fair Trade Coffee Review

All three coffee blends were wonderful. Rich and luscious. As a coffee drinker, I not only love the flavor of Puro Coffee, but am happy to support them too!

If you are interested in finding out more about Puro Coffee, you can go to their website as well as follow them on Facebook and Twitter.


How to Make a Healthier Cup of Coffee!

A Healthier Cup of Coffee

I never used to be a coffee drinker. I was a tea gal. I used to hangout at coffee shops on Pearl Street Mall in Boulder, CO drinking amazing herbal tea blends. I was crazy about green tea, rooibos tea, fruit tea-you name it. Then I had kids. And everything changed!

A hot cup of coffee on a cold wintry morning started it all. It was my time for ME in the morning. I enjoyed the taste of coffee, the smell…all of it. And then I had toddlers and really didn’t want to give up my coffee 🙂

Over the past few years, I have changed up my morning cup of Joe quite a few times. I’ve made it sugar-free at times with liquid vanilla stevia. I’ve tried various creamers and just had it straight up black like my French hubby loves. But lately I’ve been making it as healthy as possible.

As a nutritionist, I know that coffee is quite acidic. While coffee is full of antioxidants and has many health benefits, it should be consumed in moderation. I now enjoy coconut milk cream in my coffee as a dairy-free alternative to traditional creamer. Coconut milk contains lauric acid, a fatty acid, that has antibacterial and antiviral properties helping to build the immune system to fight infections and viruses. Additionally, coconut milk also naturally contains electrolytes including magnesium, chloride, potassium and sodium which helps keep the body hydrated and working at an optimal level.

A touch of cinnamon still makes the coffee an enjoyable drink and helps stabilize blood sugar and helps to lower LDL (or bad cholesterol). Raw honey is a superfood that is full of natural enzymes and immune boosting properties.

Voila! Drink up Friends or add my suggestions to a cup of tea if you prefer 🙂

5.0 from 1 reviews
A Healthier Cup of Coffee
Recipe type: Beverage
Cuisine: Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 8-10 ounces hot brewed organic coffee
  • 1Tbsp. chilled coconut milk cream
  • 1 tsp. raw honey (use liquid vanilla stevia if avoiding all sugar)
  • 1 drop cinnamon essential oil (or a dash of cinnamon)
  1. I store the canned coconut milk in the fridge and then the cream is on top when the can is opened.
  2. Add coconut milk cream, honey and cinnamon to cup of coffee and stir. Enjoy hot!






Dark Chocolate Coconut Biscotti (Dairy & Grain Free)

I love biscotti (also called “biscuit” in Europe). It pairs so perfectly with a cup of coffee or tea. My daughter loves to dip biscotti in her large glass of homemade almond milk–a breakfast or snack I am more than happy for her to eat. It is so much healthier than almost any processed store bought cereal she could be eating.

Unfortunately, most biscotti sold at coffee shops and grocery stores is derived from refined flour, white sugar and processed oils. I always pass up on it, but secretly I miss eating it after spotting it when I am out and about. But no more-thanks to this grain-free version I now make at home.

Both almond and coconut flour are packed with protein and fiber. Cacao powder is rich in antioxidants, iron and magnesium. So whether you are a chocolate fan or a coconut lover, this treat is a must try.

1 cup coconut flour (sifted)
1/3 cup cacao powder
2 eggs
3/4 cup maple syrup
1/2 cup shredded coconut, unsweetened
1/2 cup almond milk (or milk of choice)
2 Tbsp. olive oil
1 Tbsp. vanilla
1 tsp. baking soda
1/4 tsp. sea salt

Preheat oven to 350 degrees. Grease a bread pan lightly with olive oil. Place all ingredients into a large bowl and beat with an electric mixer on medium speed for 5 minutes. Pour batter into bread pan.  Please note the batter is quite thick. I use a spatula to spoon it into the bread tin.

Sprinkle additional shredded coconut on top of batter (about 1 Tbsp). if desired. Bake for 45 minutes.
Remove from oven and let cool for 10 minutes. Using a bread knife, slice bread into long thin strips 1 inch thick. Bake again in the preheated oven for 15 minutes.

Makes 6 servings.
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