Our Coffee is from a Star-Ship so you will enjoy the Mother-Roast.

Merchandise inspired by our coffee, guest musicians, and guest artist.

Guest musicians contributing awesome music to reach customers through our coffee brand.

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We are offering our consumers the finest coffee available that accompanies music and a comic book web series standing out of the box of your typical coffee brand.

We support youth and community with grace.

Learn more about our coffee bean standards.

Read our blogs and stay awesome.

Whip up a fine brew and be merry.

5% of all sales are donated to support youth & community.

The Global Citizen Joe show!

Making a difference in our community and the whole planet earth.

We spread inspiration so we would love to hear from you.

We love what we do here at GC Joe ensuring excellence is delivered at every angle.

We want to make a difference and be part of the consumers’ satisfaction and are happy to go the extra mile to ensure excellence is delivered.

Nikola Tesla's theory of three, six, and nine with our coffee roast.

Sip on your coffee while you tackle task, here are some DIY tips to start.

Recharge your mind and mollycoddle your body.

Let's chow but first cook it!

A great ‘cuppa’ is only as strong as the people behind it, which is why the Global Citizen Joe team is so focused on customer satisfaction.

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

1 c. soy sauce

1/3 c. sugar

4 tsp. vegetable oil

1 1/2 tsp. ground ginger

1 tsp. five spice powder

2 bunches green onion

16 chicken tenders (approx. 2 lbs.)

Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees.

Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.

Another variation of the same recipe:

4 halves, skinned & boned chicken breasts

2 c. half & half

1 1/2 c. mayonnaise

3 tbsp. mango chutney

2 tbsp. dry sherry

1 tbsp. sherry vinegar

2 tbsp. plus

1 tsp. curry powder

1 tsp. turmeric

2 c. finely chopped salted roasted peanuts

Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes.

Process mayonnaise, chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.

 

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