Mole, Meet Oaxaca FTO

Alright, listen up, you self-proclaimed coffee connoisseurs and kitchen rebels—because if you're still slurping the same over-roasted sludge from chain stores, it's time for an intervention. At Carmel Valley Coffee Roasting Company, we're not only here to pander to your vanilla latte addictions. No, we're dropping knowledge bombs with our newest release: the Mexico Oaxaca Altura FTO. That's Fair Trade Organic for the uninitiated, straight from the misty highlands of Oaxaca where the beans grow at altitudes that would make your average joe wheeze. This roast? It's got that beautiful, earthy punch with notes of dark chocolate, toasted nuts, and a subtle spice that whispers "I'm not your grandma's drip coffee." But why stop at brewing? We're infusing it into the heart of Oaxacan cuisine with an epic Mole Negro recipe that'll have you questioning every "authentic" sauce you've ever drowned your tacos in.

Let's be real: Mole isn't some TikTok trend or seasonal gimmick—it's a labor of love (or masochism, depending on your patience level) that's been perfected over centuries in Mexico. And incorporating coffee? Genius, if we do say so ourselves. Our Mexico Oaxaca Altura FTO brings a roasted depth that amplifies the mole's complexity without overpowering it, turning what could be a muddled mess into a symphony of flavors. Think bitter-sweet harmony that cuts through the richness like a well-timed sarcasm in a boring conversation. Fair Trade means the farmers get a fair shake, Organic keeps the chemicals out of your cup (and the earth), and we're highlighting it here because, honestly, why import beans from a region famous for mole and not marry the two? It's not rocket science; it's just smart coffee culture.

Now, onto the main event: our Epic Oaxacan Mole Negro with Carmel Valley's Mexico Oaxaca Altura FTO. This isn't your watered-down, store-bought jar of regret. We're talking layers upon layers of chiles, spices, nuts, and yes, our coffee, slow-simmered into a sauce that's velvety, smoky, and unapologetically bold. Pro tip: This recipe serves 8-10, because mediocrity is best shared in small doses, but excellence? Go big.

Ingredients (Because Precision Matters, Unlike Your Last Grocery Run)

• Chiles (the stars of the show): 6 mulato chiles, 6 pasilla chiles, 6 ancho chiles, 6 morita chiles—stemmed, seeded, and ready to bring the heat.

• The Nutty Crew: 1/4 cup almonds, 1/4 cup pecans, 1/4 peanuts, 1/4 cup toasted sesame seeds, 1/4 cup pumpkin seeds (pepitas)—toasted for that flavor and crunch factor.

• Aromatic and Textural Backbone: 1 large onion (quartered), 6 garlic cloves (peeled), 2 ripe plantains (sliced down the middle), 2 corn tortillas (torn into pieces), 1/4 cup raisins, 7 pitted prunes, 2 slices of white bread (or bolillo), 6 Marias cookies (animal crackers also work).

• Spice It Up: 1 cinnamon stick, 4 whole cloves, 1 tsp cumin seeds, 1 tsp coriander seeds, 1/2 tsp anise seeds 2 star anise pods ½ TBS black tellicherry peppercorns.

• The Sweet and Bitter Duo: 5.5 oz Mexican chocolate (chopped), 1/2 cup brown sugar (adjust to taste only when the mole is reduced).

• Our Secret Weapon: 1/2 cup freshly brewed Carmel Valley Mexico Oaxaca Altura FTO coffee —strong and black, like your sense of humor should be. Plus 1 TBS of finely ground Oaxaca Altura. If you stumble across this recipe after this limited edition coffee runs out, grab for a bag of Organic Foglifter instead.

• Protein Power: 4 lbs chicken pieces (or turkey for tradition, or tofu if you're playing plant-based hardball)—browned and ready. We used organic chicken thighs and seasoned them with salt, pepper, paprika, and garlic powder, then let them kiss an open fire on the grill. 

• Liquids and Fats: 10 cups chicken or vegetable broth, 1/2 cup lard or vegetable oil (we won't judge your dietary drama). Juice of 2 limes.

• Salt and pepper to taste—because even rebels need balance.

The Method: Where Patience Meets Payoff (No Shortcuts, Slackers)

Char and Fry the Foundation:

1. First, place 10 cups of chicken stock on the stove on low. 

2. Remove the stems and seeds from the chiles. Place chiles in the stock for 20 minutes to hydrate. 

3. Place chiles on sheet pan lined with tin foil and broil until lightly charred. Alternatively you can blacken these on a grill over a low open fire. Set aside. 

4. On a tin foil lined sheet rack, place the onion, tomatillos, garlic, plantains, and tomatoes cut side down and broil until all are charred. Alternatively, which is what we did, you can place them on the grill. 

5. You want that dark char which adds the depth we’re looking for in the sauce. Transfer all ingredients to a blender. 

6. Add a few ladles of the chicken stock to the blender.

7. Blend the ingredients and place in a large stock pot. 

6. Toast the seeds in a dry pan. Throw your sesame seeds and pumpkin seeds into a skillet on medium low heat and stir constantly until seeds brown slightly. Transfer to clean blender.

7. Heat the lard or oil in a large pot over medium heat. We love this lard we get from Fond Regenerative sourced from White Oak Pastures.

8. Toast the nuts. Add the walnuts, pecans, and peanuts, toast and add to the blender. 

9. In the same skillet, fry the cut tortillas and white bread. Use a slotted spoon and transfer to a blender.

10. In the same skillet add the spices (cinnamon, clove, cumin, coriander, and anise), raisins, and prunes and saute until golden and aromatic. We're building layers here, not slapping together a sad sandwich. 

11. Remove the two large star anise pods and pour all of the lard and spices into the blender. Add the charred chiles that were set aside as well. Add 1 TBS of finely ground Carmel Valley Coffee Roasting Mexico Oaxaca Altura FTO. Add a few cups of the reserved chicken stock to the blender and let it rip until super smooth. 

Blending Flavors Like a Jefe:

1. Pour the contents of your blender into the large stock pot that has been holding your first puree. Now is the time to add your brewed Mexico Oaxaca Altura FTO coffee. This is where our coffee shines: it adds a roasted earthiness that ties the chiles' smokiness to the nuts' richness, creating a base that's intellectually stimulating for your palate. Gently mix together all the thick rich goodness with a spoon or spatula.

2. Add 1/2 cup of organic dark brown or turbinado sugar.

3. Add 5.5 oz of Dark chocolate. There are a lot of opinions on this topic. We've chosen this delightful 70% dark from Taza, which is a Oaxacan style stone-ground chocolate made in Sommerville, MA. You can order online or find at some Whole Foods.

Simmer to Perfection:

Add the remaining broth and lime juice to the pot and bring to a boil, then reduce to a simmer for 1-2 hours, stirring regularly. The mole should thicken to coat the back of a spoon, with flavors melding into something profound. Taste and adjust—more coffee if you want extra edge, more sugar if life's too bitter already. 

Incorporate the Protein:

1. This mole can go with a whole host of proteins. We decided to grab some organic bone-in chicken thighs. Season with salt, pepper, paprika, and a touch of powdered garlic.

2. We lightly charred these on the grill and let them sit off the coals until the internal temperature was 160F.

Pull it together Man:

Now that your chicken is ready and the mole has simmered to perfection. Give the mole a good hit with the immersion blender. If you don't have one, that's ok. This step just smooths out the texture mighty fine. 

Now you can add your browned chicken (or whatever) right into the mole or you can plate it separately, at your leisure. Serve over Mexican style rice, with warm tortillas, or straight-up as a dip if you're feeling anarchic.

There you have it: a mole that's not just sauce, but a statement. Our Mexico Oaxaca Altura FTO isn't here to play second fiddle—it's the conductor, elevating Oaxacan tradition with a caffeinated twist that's as fair and organic as it gets. Swing by Carmel Valley Coffee Roasting Company or hit up our site to snag a bag before it's gone. Because in a world full of bland brews, why settle for anything less than epic?

Brew boldly,

The Team at Carmel Valley Coffee Roasting Company