ABOUT THE COFFEE

The natural process used to extract these coffee beans from their cherries has given San Joaquin Espresso characteristics of fine wine and raisins.

About the area

Finca San Joaquin is situated in Canton Buenos Aires, which is in the Chalchuapa, Santa Ana region of El Salvador. The 45-hectare farm grows Bourbon coffee, harvesting the plants from November to March.

About the farm

San Joaquin has belonged to the same family since 1905, when the current owner’s grandmother’s grandmother, Petrona Palacios de Diaz first bought the land. She named the farm after Senora Santa Ana’s husband, the patron saint of the family’s home city.

San Joaquin is 1,700 metres above sea level at the Ayeco Mount, on the north-eastern part of the Lamatepec volcano. This volcano is part of the Apaneca-Lamatepec mountain range, a part of the world that is considered to be one of the most important coffee regions in El Salvador.

The farm is dubbed “The farm of the morning sun”, as, due to its location, the trees only receive natural light before noon. This means the coffee cherries ripen slowly and naturally.

ABOUT CAFÉ PACAS

Café Pacas is committed to positively improving the lives of the people who work on farms connected to their society.

An organisation that works with multiple farms across El Salvador, Café Pacas is committed to improving life for farming communities. Since 2012, Pacas has been running a social responsibility strategy - comprised of a number of different programmes, and partnered with other institutions to help contribute to their society. The programmes they have spearheaded are mostly focused on grassroots education, though they have also worked on violence prevention programmes in the communities where the farms are located. In 2014, in response to high levels of stress due to violence in the society in general, Café Pacas decided to change their focus to the team members - running workshops like Emotional Intelligence and Assertive Communication. Now they’re running a range of workshops for everyone involved in their associated farms, from field workers to admin staff.

San Joaquin Espresso

We offer flexible coffee plans for businesses and coffee lovers. Plans start at 46p a cup and we offer free delivery. We ethically source coffee from 8+ countries, pay farmers a cut above Fairtrade prices and freshly roast in Surrey.

Pact Coffee

ABOUT THE COFFEE

By popular demand, we are delighted to introduce Gran Fondo Filter. Made in partnership with Tour de France winner, Geraint Thomas. Fuel your ride and your coffee addiction.

After the huge success of our Gran Fondo Espresso launch last week, we knew we had to make a filter variety for all the cafetière and V60 lovers out there. So, we’ve been working round the clock to bring you Gran Fondo Filter - a Limited Edition blend that celebrates the special relationship between coffee and cycling. This Rwandan and Colombian blend has dark chocolate and raisin notes and is packed full of citrussy, berry flavours. Whether you’re a cycling aficionado or simply enjoy Italian-style coffee as much as Geraint, you’ll adore this sweet and punchy blend.

ABOUT THE FARMERS

Gran Fondo Espresso is a Colombian and Rwandan blend from Bufcoffee, José Ramon & Maria Collazos.

Bicycles provide a vital lifeline for the people who live and work in Colombia and Rwanda. In addition to this, cycling as a sport is hugely popular in these countries. With this in mind, we decided to source coffee cherries from both places and blend them together to produce Gran Fondo Espresso. From Remera Washing Station in Rwanda to Buenos Aires Farm in Colombia, we've built a strong relationship with these exceptional coffee growers. We hope that some of the money invested into these local economies will be used to keep the cycling culture alive and kicking.

Gran Fondo

ABOUT THE COFFEE 

Although the name suggests you might sip this coffee before retiring for a nap, this bright and tangy coffee is a revitalising hug in a mug. 

The success of El Retiro coffee is in part thanks to the idyllic mountainous location where it is grown. The green coffee beans produced are larger than average and boast a tropical taste similar to a grilled pineapple dessert.

ABOUT THE FARMER

The Pacas family are exceptional coffee growers. So much so, we've been purchasing the good stuff from their farm for over 8 years.

We’ve been buying coffee from the Pacas' coffee farm El Retiro since 2013, over that time we have purchased many varieties including Pacas, Bourbon and the very special Bernadina. This year we have a new variety from the farm and one that we have always loved, Pacamara. Pacamara is a combination of the variety Pacas (discovered by the Pacas family decades ago) and the variety Maragogype, renowned for producing extremely large coffee cherries. Pacamara yields green coffee beans with a much bigger bean size than average, the roasted coffee often has notes of tropical fruit with a pronounced citric acidity.

El Retiro Pacamara

ABOUT PLANALTO ESTATE

One of our longest sourcing relationships is with Planalto, and it’s grown a lot since we first started with Sergio and Mariza.

For the past 25 years the Planalto Estate has been growing speciality coffees in the highlands of the Nova Rezende, in the south of Mina Gerais in Brazil. The generous space (it’s more than 900 hectares in size), combined with the 3600 foot altitude and the surrounding natural forest, contribute to the farm’s unique microclimate - which is perfect for growing high-quality coffee. The farm is managed by Sergio Mantovaninni who, together with his wife Mariza, inherited the farm from Mariza’s father.

ABOUT NGARA NYARUSIZA

The coffee for this lot is grown on a number of small farms in the Ngara region, about 18km from the Nyarusiza washing station. The producer, Bufcoffee Ltd. is a family known in Rwanda for producing and exporting green coffee beans.

Bufcoffee was founded by Mukashyaka Epiphanie in 2003, nearly ten years after she lost her husband to the genocide in Rwanda. Mukashyaka’s husband had a coffee farm at the time and sold his coffee locally. As a widow with seven children and some knowledge of coffee, Mukashyaka got support from Project to Enhance Agriculture in Rwanda through Linkages (PEARL) and set up Bufcoffee Ltd. Bufcoffee Ltd. not only produces and exports coffee, it also empowers 4,608 women and coffee farmers social and economically. Through training and by sharing information on how to increase coffee yield, they’re able to impact the local community immensely. Since it began, the company has continued to grow, and now has two washing stations: Remera and Nyarusiza, where this coffee was processed.

Fruit and Nut Espresso

ABOUT THE COFFEE

A naturally processed coffee hailing from Ethiopia. Dive into a heady world of black tea and cherry flavour notes.
It’s always a delight to have Ethiopian coffee back on the menu. This fresh crop from Deri Kocha has just landed and its freshness is second to none. It’s a rare feat to achieve such crisp, grape-like acidity from a naturally processed coffee. We have used a light profile to ensure that the delicate black tea and cherry flavour notes are maintained. Meanwhile, the syrupy, sweet body is all thanks to the expert process.

Grown in the shade of Yirgacheffe trees, only the ripest coffee cherries make the cut. Cherries are sundried on raised African beds for approximately two weeks and turned at daily intervals to ensure a smooth drying process. It’s a tricky balancing act- protecting cherries from sun damage by day and rainfall by night, and one that Surafel has excelled at.

ABOUT THE FARM

Yirgacheffe Farm is located in central Ethiopia. Coffee cherries benefit from being grown in the shade of luscious green trees.

Shade grown, ripe cherries are delivered to the mill for careful sorting, and only the best are selected. The indigenous heirloom varietals - which grow wild in this region of Ethiopia - are responsible for the unique flavour notes which make for an unusual but beautifully refined cup, characterised by strong citric acidity and floral notes.

Deri Kocha

ABOUT THE COFFEE

This dark chocolate Colombian beauty is a real diamond of a coffee. Experience the rush of cocoa goodness flooding your mouth, balanced out with a smooth acidity reminiscent of ripe apples.

How it tastes (by Will - our Head of Coffee):

“The dark chocolate flavour of this coffee opens up with the very first sip. It’s really lovely and intense. There’s also a very mild and smooth acidity, like the kind you get from a ripe apple, which strikes a lovely balance to that richness. It all wraps up with a mouthfeel that’s round and creamy, and leads perfectly into the long cocoa aftertaste.”

ABOUT THE FARMERS

Jesus Antonio Apache and Maria Rosario both have their own farms and both have dedicated their life's work to growing exceptional coffee.

## About the farmers Jesus Antonio Apache began his career in coffee by rolling up his sleeves and helping his father on the farm from the age of 12. From there he moved on to pick coffee for other farms in the area. His years of experience taught him the importance of coffee quality, an attitude he carries with him. Maria Rosario has been running her own farm for many years. It is gorgeously situated in the Colombian mountains and the coffee grown is second to none. When we asked Maria what coffee means to her, she said that "It is a source of family income, generating employment and welfare for the community. It's a dynamic trade in this region and the coffee becomes a bond of friendship."

El Diamante

ABOUT BOURBON CREAM ESPRESSO

Why is this blend named after one of the nation's favourite biscuits? Well, it's for a good reason...

Here’s a ‘did you know’ for ya: did you know the home of Pact Coffee was also the birthplace of the nation’s favourite snacks, like the Garibaldi, chocolate-covered digestive and (of course) the bourbon cream? The Biscuit Factory, based in Bermondsey, is the former site of Peek Freans - the masterminds behind most dunkable treats the UK knows and loves. Created in 1901 and dubbed the “Creola” originally, the bourbon cream has remained a firm fave. And since we share an origin, what better inspiration for a delicious espresso blend than the chocolate-cream-filled biscuit itself.

WHAT'S IN THE BLEND?

The beauty of a blend is perfectly matching two or more coffees, and tailoring the roast for your desired result.

Roasted dark, with a creamy acidity, each sip rewards you with a full mouthfeel, and a hit of refined sugar sweetness. Blended from Brazilian Zaroca, grown by Gilberto Basilio, and the Peruvian Cajamarca Producer’s Group coffee, it’s been carefully developed to produce a taste note of bourbon cream biscuits. The classic milk chocolate notes of pulped natural Brazilian coffees shines through, supported by the intense chocolatey flavour of the Peruvian - with its acidity muted through the roast to create a biscuity aftertaste, that perfectly brings to mind the famous biscuit.

Bourbon Cream Espresso

ABOUT THE COFFEE

Our House Coffee may be the cheapest option on the menu, but it’s still 100% speciality grade and undeniably delicious.

This coffee is sourced from the same regions and in some cases the same farms that you find on our Select plan. It goes through the same standards of green coffee sorting, with one exception; we buy slightly smaller beans which we can’t include in the Select plan because they bring inconsistencies to the roast and taste profiles. These beans are grouped and blended to achieve a consistently high quality in their taste and flavour profile and enable us to pay a higher price for more of each farm’s total production.

ABOUT THE FLAVOUR

We think our House Coffee is a natural but significant upgrade, if you’re just starting to get ‘into’ coffee.

We’re really proud of the wide variety of coffees we offer - from fruity Colombians to tea-like Ethiopians, and everything in-between. But if you’re looking for a coffee that tastes familiar (but much, much better), then House is a good place to start. Dark roasted, milk chocolate notes, a mild acidity - it’s reminiscent of what you’ve already been drinking, but just of a significantly higher quality. We’re sure you’ll love it. We definitely do.

House Coffee

ABOUT THE COFFEE

Kiungu is a traditionally processed coffee hailing from the slopes of Mount Kenya. Experience a burst of blackcurrant neatly packed into your caffeine fix.

Kiungu is bursting with fresh blackcurrant flavours that tantalise the tastebuds. The mouthfeel is juicy with just the right amount of sweetness.

ABOUT THE COOPERATIVE

This Cooperative donates the surplus fruit from coffee cherries to local farmers which is gold dust for composting.

Thambana is located in Embu, a neighbouring county to Kirinyaga on the slopes of Mount Kenya. This cooperative is committed to being environmentally friendly and donates pulped coffee cherry flesh to farmers to be used for bio-compost fertiliser. Thambana coffee cherries are traditionally processed with dry fermentation before being washed and graded in channels and dried on raised beds.

Kiungu

ABOUT THE COFFEE

Experience a mouthwatering fusion of rich dark chocolate and zesty orange which has been produced by veteran coffee farmer, Edgar José Bastos Moren.

Chocolate and mandarin take centre stage in this Colombian coffee. El Cedral is packed full of refreshing orange and dark cocoa notes with a ripe sweetness and syrupy mouthfeel. We have developed this medium-dark roast profile to highlight the chocolate flavours which are present thanks to the Castillo / Colombia variety of Arabica coffee grown on José’s farm.

ABOUT THE FARMER

Coffee is a labour of love for Edgar José Bastos Moreno.

Farmer, Edgar José Bastos Moreno has a long history in coffee production dating back almost 30 years. When he purchased El Cedral in 2008, he knew he was undertaking a mammoth task. Fast forward to 2020 and Edgar has over 13,000 fabulous coffee trees in production. He has completely transformed the farm and his next big project is tackling air pollution in the local environment.

El Cedral

ABOUT THE FARM

One of our longest sourcing relationships is with Planalto, and it’s grown a lot since we first started with Sergio and Mariza.

We refer to it as the Planalto estate for a reason: this is not a small farm. At a massive 908 hectares, with 430 hectares of coffee-producing land, Sergio and Mariza manage to produce around 12,000 bags a year - that’s 35 bags per hectare. A lot of coffee to go around! It’s not finished growing though, next steps involve expanding the plantations by acquiring neighbouring areas. This is not all about profit: Sergio and Mariza are keen to support conservation of the local habitat too. 25% of the farm is already natural forest, but they want to expand this as well by planting varieties which are well suited to the area.

ABOUT THE FARMERS

Winner of a Great Taste award, Sergio and Mariza have a lot to be proud of. We asked them what coffee means to them, and how important their staff are to the process:

"Coffee is a passion. Passion for production. It makes me proud to know we’re doing our best. And a lot of that is thanks to our team of farm workers. To show this, we provide housing to all resident workers with access to water and waste services. Education is also provided and wages are above regional standards. A doctor is available to assist the employees and families, and every two weeks an agent of the public health service visits the farm."

Planalto

ABOUT THE FARM

One of our longest sourcing relationships is with Planalto, and it’s grown a lot since we first started with Sergio and Mariza.

About the farm

For the past 25 years the Planalto Estate has been growing speciality coffees in the highlands of the Nova Rezende, in the south of Mina Gerais in Brazil. The generous space (it’s more than 900 hectares in size), the 3600 foot altitude and the surrounding natural forest, contribute to the farm’s unique microclimate - which is perfect for growing high-quality coffee.

The farm is managed by Sergio Mantovanni who, together with his wife Mariza, inherited the farm from Mariza’s father.

About the processing

We use the Carbon Dioxide method to decaffeinate our coffee. It uses highly pressurised CO2 to remove the caffeine, leaving behind 99.9% caffeine free beans. The beans are added to a water tank and pressurised CO2 is circulated through the coffee, drawing the caffeine out of the bean. An evaporation stage separates the caffeine from the CO2. The CO2 specifically targets the caffeine in the beans, drawing it out of the beans.This process is repeated until the the beans are decaffeinated. The coffee is then gently dried until it reaches the original moisture content - ready for export and roasting.

ABOUT DECAFFEINATION

There’s lots of different methods you can use to decaffeinate coffee, all with their good and bad points. See which one we went for...

We use the Carbon Dioxide method to decaffeinate our coffee. It uses highly pressurised, liquid CO2 to remove the caffeine, leaving behind 99.9% caffeine-free beans. The beans are added to a water tank and the pressurised CO2 is circulated throughout the coffee, drawing the caffeine out of the bean but leaving behind all the flavour - unlike some other methods. An evaporation stage draws out the caffeine, and the whole process is repeated until all the beans are decaffeinated. The coffee is then gently dried until it reaches the original moisture content - ready for export and roasting. Although this method is more costly than others, it’s a chemical-free process and the Carbon Dioxide can be re-used to process multiple batches of beans. Plus, it results in deliciously flavourful decaf coffee!

Decaf Planalto

ABOUT THE FARM

"Coffee has allowed me to make a positive impact on my community through the San Isidro Grower's Association."

Many years ago Orlando Babativa was a coffee picker working hard for a local coffee farmer. The farmer he was working for decided to promote Orlando and he began managing other coffee pickers on the farm. The farm Orlando was working for was Buenos Aires, owned and operated by another Pact Coffee farmer Jose Ramon Collazos. Orlando’s continued dedication really resonated with Jose, so he and his wife decided to give Orlando a loan to buy his own farm. Finca El Paraiso was born. El Paraiso has prospered under Orlando Babativa - he spends his days on his coffee farm with his workers treating them with care and friendship.

ABOUT THE WASHED PROCESS

The most water-intensive process, but it produces a great clarity of flavour. Learn all you need to know about the washed process.

For a bright and clear coffee, the washed process is often the best bet - though it does use a lot of water, which we try to encourage to be recycled after processing. First, coffee cherries are picked at their optimum ripeness. Then they are sorted in a floatation tank, where unripe cherries float and are removed and discarded. Of the remaining ripe cherries, the pulp is mostly removed and the beans are then placed in water tanks to ferment for 18-36 hours. After that, the green beans are rinsed and dried in the sun - for one-to-two weeks. The cherries are then dehulled, to remove the papery ‘parchment’ layer left - and that’s the washed method!

El Paraiso

ABOUT THE COFFEE

Our latest Limited Edition pays homage to the special relationship between cycling and coffee. Made in partnership with Tour de France winner, Geraint Thomas. Fuel your ride and your caffeine addiction with Gran Fondo Espresso.

Cycling and coffee go hand in hand. It’s a tried and trusted practice that Tour de France champion, Geraint Thomas loves. So, we’ve partnered with this Welsh legend to bring you the ultimate cycling coffee, Gran Fondo Espresso.
This Rwandan and Colombian blend has dark chocolate notes and is packed full of citrussy, berry flavours and has bright acidities to match. It tastes delicious served as a classic Italian 5oz cappuccino. Whether you’re a cycling aficionado or simply enjoy Italian-style coffee as much as Geraint, you’ll adore this sweet and punchy blend.

ABOUT THE FARMERS

Gran Fondo Espresso is a Colombian and Rwandan blend from Bufcoffee, José Ramon & Maria Collazos.

Bicycles provide a vital lifeline for the people who live and work in Colombia and Rwanda. In addition to this, cycling as a sport is hugely popular in these countries. With this in mind, we decided to source coffee cherries from both places and blend them together to produce Gran Fondo Espresso. From Remera Washing Station in Rwanda to Buenos Aires Farm in Colombia, we've built a strong relationship with these exceptional coffee growers. We hope that some of the money invested into these local economies will be used to keep the cycling culture alive and kicking.

Gran Fondo Espresso

ABOUT THE COFFEE

Our Head of Coffee discovered this gem on his travels to Honduras this year...

"On a trip to Honduras, I was honoured to meet a group of farmers selected from across the country for their ability to produce fantastic coffee. Over the course of an evening, we discussed everything from coffee production processes to new and innovative techniques.

During the event, I tasted a wide array of coffees - and a number of them stood out so much that I just had to snap them up. One of those was Los Pinos, grown by Orlando Gosselin Andrade - and when roasted for espresso, it reminds me of a silky chocolate orange!"

ABOUT THE WASHED PROCESS

The most water-intensive process, but it produces a great clarity of flavour. Learn all you need to know about the washed process.

For a bright and clear coffee, the washed process is often the best bet - though it does use a lot of water, which we try to encourage to be recycled after processing. First, coffee cherries are picked at their optimum ripeness. Then they are sorted in a floatation tank, where unripe cherries float and are removed and discarded. Of the remaining ripe cherries, the pulp is mostly removed and the beans are then placed in water tanks to ferment for 18-36 hours. After that, the green beans are rinsed and dried in the sun - for one-to-two weeks. The cherries are then dehulled, to remove the papery ‘parchment’ layer left - and that’s the washed method!

Los Pinos Espresso

ABOUT THE FARMER
Gilberto’s put a lot of hard work into his coffee, but he knows he has Ilicinea’s natural terroir to thank in part.
Gilberto Basilio is the owner of Zaroca, and came to know Pact Coffee through the exporter who works with us and Planalto. Though the farm’s been in the family for generations, Gilberto has only introduced speciality grade crops in the last two. As if that wasn’t impressive enough, Gilberto’s also doing something quite rare in Brazil. He’s taken massive areas of his farm (formerly stripped for growing sugar cane) and completely reforested by them. With the threat of climate change only too real, this is an eco-driven ethos we love to see in our partners. Here’s to helping him carry on the good fight!

Zaroca

ABOUT THE COFFEE
This coffee showcases a classic Kenyan flavour profile, with a wonderfully unique liquorice twist.
Tegu Espresso’s traditional intense blackcurrant flavours are partnered with bitter-sweet liquorice notes, which have been developed through the medium-roast profile we chose for this coffee. Its grape-like acidity has been muted by the roast, making it perfectly balanced for both espresso and cappuccino. The mouthfeel is round, and there’s a deep honey-like sweetness. The juicy blackcurrant notes linger for a long and pleasing aftertaste.

ABOUT THE FARMER
Tegu lies in the foothills between Mount Kenya and the Aberdare range.
The Tegu factory is one of the wet mills owned and operated by Nyeri County Smallholders, near the town of Karatina in Nyeri. The area is famous for the quality and fertility of its soil. It was founded in 1969 and currently has around 1200 members, with each of them owning an average of just under half a hectare, spread across five villages. All of the member farmers have contributed to making this outstanding coffee.

Tegu Espresso

ABOUT THE COFFEE
Juicy blackcurrant flavours are the highlight of this exceptional Rwandan coffee.
This coffee has a remarkably juicy mouthfeel, a perfect accompaniment to those ripe blackcurrant tasting notes. Umurage’s sweetness is like freshly-baked biscuits and rich dried fruits. The light roast profile and mild, grape-like acidity complement the whole cup beautifully. If you like fruity coffees, this one is not to be missed.

ABOUT BUFCOFFEE
A true story of triumphing through adversity.
The washing station is run by female producer Epiphanie Mukashyaka, of Bufcoffee. Epiphanie was made a widow by the Rwandan genocide and civil war of 1994. Despite having little knowledge of speciality coffee at the time, she was determined to become an expert. Epiphanie then launched Bufcoffee and now she and her team (mostly family members) produce and export coffee across the world, while offering social and economic support to 4,608 women and a great many small coffee farmers. Without the washing station, these small farms would have to sell their cherries to outside buyers for a far lower price. Bufcoffee named this washing station Umurage, meaning ‘heritage’, which reflects the fact they’ve been working in these communities for the last 12 years.

Umurage

ABOUT THE COFFEE
Los Nogales reminds us of our favourite spherical chocolate.
Notes of rich milk chocolate and delicate orange make every sip of this Colombian coffee a complete joy. The lovely, sweet characteristics are perfectly combined with a firm citrus acidity. To really appreciate the elegant complexity Los Nogales delivers, we highly recommend tasting it before adding milk or sugar – it’s truly exceptional.

ABOUT THE FARMER
Oscar is a third-generation coffee grower on Los Nogales Farm.
Oscar’s Father, Ricaurte Hernández, was one of the first speciality coffee producers in the country and the first winner of the Cup of Excellence in Colombia. Sadly, Don Ricaurte was killed in 2013 by thieves attempting to steal coffee from the farm. Oscar chose to continue his father’s legacy in coffee farming and he’s passionate about the industry and the coffee he produces is really excellent. He wants Los Nogales to be an example of a speciality coffee farm in Colombia: agronomically sustainable, with very good processes and a variety of coffee profiles. Oscar says that for him, coffee means: “Lifestyle, passion, family and tradition.”

Los Nogales

ABOUT THE COFFEE
A sensationally complex and exciting Colombian espresso, grown by Jose Ramone Collazos and Maria del Rosario.
Bright and fresh notes of raspberry and lemon are present in the very first sip of Buenos Aires Espresso. The citrus acidity is also lemon-like and there’s a light sweetness of refined sugar. All of these fantastic flavours are unified by a sticky-coating mouthfeel, which then fades away into a rich cocoa aftertaste. This is a really exceptional coffee that will perform equally well as both an espresso and a cappuccino.

ABOUT THE FARMERS
Jose and Maria have completely transformed Buenos Aires Farm in Colombia.
When José and Maria bought Buenos Aires in 1989, the space was barren. Over 29 years they have built a home and lodging for seasonal workers. José says: “Coffee connects us to our local community through employment and trade, and now thanks to Pact, it connects us to new friends across the world who drink our coffee.”

Buenos Aires Espresso

ABOUT THE COFFEE
The heady aroma of this Rwandan coffee will tantalise your senses the moment you open the bag.
The full-on blackberry and pineapple notes come through first in the scent, but these flavours also come through wonderfully once it’s been brewed – especially if you allow the kettle to rest just a little longer after it’s boiled. A syrupy, ripe fruit sweetness makes an ideal companion to the bright and pointed grape-like acidity. It all rounds up neatly with a lightly coating mouthfeel.

ABOUT BUFCOFFEE
Epiphanie launched Bufcoffee in 2005.
Despite having little knowledge of speciality coffee at the time, Epiphanie was determined to become an expert after her late husband’s passing. Since Epiphanie launched Bufcoffee in 2005, she’s gone on to become the biggest employer in her community, win Africa’s most Influential Women in Business and Government Award, and has inspired countless women across Rwanda to become more involved in the coffee industry. Bufcoffee not only produces and exports coffee, it also empowers 4,608 women and coffee farmers socially and economically. Through training and sharing information on how to increase coffee yield, they’re able to impact the local community immensely. Since it began, the company has continued to grow, and now has two washing stations: Remera and Nyarusiza, where this coffee was processed.

Nyarusiza

ABOUT THE COFFEE
The buttery toffee and milk chocolate flavours of Chapada remind us of a favourite autumnal treat.
This remarkable Brazilian coffee has a strong green apple character to it. Combined with the tasting notes, it’s reminiscent of the chocolate and toffee dipped apples you find during the autumn. Think of that rich coating giving way to the fresh, juicy fruit underneath. There’s a light fructose sweetness to accentuate the flavours and an enjoyably creamy mouthfeel to round it all off.

ABOUT THE FARM
Marcus didn’t come from a coffee growing background himself, but a series of circumstances meant he went from pro footballer to farmer.
Marcus Carvalho inherited the farm from his father in-law; before that he was a professional football player for a number of big teams in Brazil. His coffee growing experience was incredibly limited, but through a great deal of hard work, he’s managed to learn the trade. Today, the coffee produced by Fazenda Chapada is among the best in the world. Marcus understands the importance of timing his harvest. Picking at the right moment greatly increases the quality of the beans, but when the time came many local workers were already picking for other farms. To combat this, Marcus thought nothing of paying his workers more, and as a result he’s able to produce a much better quality of coffee.

Chapada

ABOUT THE COFFEE
We've been sourcing from El Cairo for over 5 years, and it just keeps getting better...
Faiber’s farm is up in the mountainous Huila region, only accessible by bumpy off-road tracks - but worth the journey! The orange and mandarin flavours found in this coffee are really representative of coffees from this region of Colombia. The citrus flavour of El Cairo coffee is something we really look forward to tasting each year - and hasn’t disappointed us yet. The citric acidity complements the flavours of orange and the ripe fruit sweetness, and the mouthfeel is syrupy and coating.

ABOUT THE FARMER
El Cairo was actually one of the first farms Pact Coffee started a Direct Trade relationship with, back in 2014.
We’ve bought from Faiber since 2014. Today his farm is thriving, but it wasn’t always that way. When we first met, Faiber and his family were living in a dilapidated farmhouse - mud floors, hole-ridden roof, and one large room. Coffee farming wasn’t a great life for any of them. But through our Three Phase Programme, we made improvements to their building and farm equipment so they could boost their coffee quality and invest back into their family life - including a new roof/drying bed and a new washing station. Now their coffee is better than ever, the family happier than ever. His son Mauricio is even following his footsteps, and now owns a farm of his own!

El Cairo

Decaf Casa Loma

Buenos Aires

House Espresso

La Azucena Espresso

La Pedregosa’s hints of dark stone fruit come through in the very first sip. There’s also a sweetness like baked fruit, and a syrupy stewed-fruit texture alongside a refreshingly juicy mouthfeel. The acidity is bright, like orange-citrus, which pairs perfectly with the notes of ripe plum and zesty lemon. If you like your coffee fruity, then this one is not to be missed.

La Pedregosa

El Diamante La Reserva Espresso

ABOUT THE COFFEE
If you love your coffee rich and chocolatey, then you need look no further than this exceptional decaf offering.
A rush of dark chocolate flavour opens up with the very first sip of Decaf El Diamante. The ripe apple-like acidity is both smooth and mild, and it strikes a lovely balance to the decadent tasting notes and light, refined sugar sweetness. It all wraps up with a round and creamy mouthfeel, leading into a luxuriously long cocoa aftertaste.

ABOUT THE FARMER
Jesus Antonio Apache started helping his father on the coffee farm at the age of 12.
He went on to gain several qualifications which, along with decades of experience, have made him the coffee authority in his community. He also has a strong reputation as a fair and reliable employer in the region. For Jesus, it’s important that his workers are treated equally and that they understand the care required when it comes to achieving excellent quality. Jesus says: “Pact’s been buying our coffee for four years - the extra money we earn from selling coffee has paid for us to put our daughter through college and to make house renovations. Will’s ongoing support helps us to produce better coffee each year. Being a farmer means more than just growing coffee. It’s about taking care of, and preserving all resources - from labour force and environment, to the culture of the area.”

El Diamante Decaf

ABOUT THE COFFEE
A fantastically fruity coffee from Colombian producer Jose Ramon Collazos.
This cup is swirling with notes of ripe red plums, which are accompanied by a fresh- fruit fructose sweetness and a zesty orange-like acidity. The mouthfeel is juicy, making an ideal match to the flavour profile. We’ve been buying Jose’s incredible coffee for 4 years now, and its consistently exceptional quality is proof of his incredible passion and commitment to his work.

ABOUT THE FARMER
For Jose, coffee means everything.
He says: “Being a coffee farmer is a family legacy, since I initially inherited a small plot, where I began farming with 120 caturra trees. I was born in coffee; I will stay in coffee. It has generated well-being for me, my family and all my collaborators. Working with Pact has been rewarding, it’s a mutual relationship and there’s been a lot of learning. Thanks to the added value Pact has given us in recognising the quality of our coffee, many developments have been made on the farm – such as improving the workers’ facilities. In the future I hope to continue producing high-quality coffee, adapt the farm’s infrastructure further, and create suitable facilities to receive clients and tourists who love my coffee!”

Finca Buenos Aires

ABOUT THE COFFEE
If you love your coffee rich and chocolatey, then you need look no further than El Diamante.
A rush of dark chocolate flavour opens up with the very first sip of El Diamante. The ripe apple-like acidity is both smooth and mild, and it strikes a lovely balance to the decadent tasting notes and light, refined sugar sweetness. It all wraps up with a round and creamy mouthfeel, leading into a luxuriously long cocoa aftertaste.

ABOUT THE FARMER
Coffee is a labour of love for Jesus Antonio Apache.
In his time coffee farming, Jesus has gained several qualifications which, along with decades of experience, have made him the coffee authority in his community. He also has a strong reputation as a fair and reliable employer in the region. For Jesus, it’s important that his workers are treated equally and that they understand the care required when it comes to achieving excellent quality. Jesus says: “Pact’s been buying our coffee for four years - the extra money we earn from selling coffee has paid for us to put our daughter through college and to make house renovations. Will’s ongoing support helps us to produce better coffee each year. Being a farmer means more than just growing coffee. It’s about taking care of, and preserving all resources - from labour force and environment, to the culture of the area.”

ABOUT THE COFFEE
Tasting notes of blackcurrant liquorice give this exceptional espresso a delicious twist.
El Mirador Espresso’s zesty lemon-like acidity and fresh-fruit fructose sweetness complement the blackcurrant liquorice notes perfectly. The flavour profile is further supported by a pleasantly silky mouthfeel. This coffee tastes incredible both as a single espresso, or if you’re feeling adventurous on a hot day, served over ice with tonic water. An outstanding offering from Colombian producer John Edward Peres.

ABOUT THE FARMER
John Edward Peres is following in his father’s footsteps.
If you have been drinking Pact coffee for a while, the names El Mirador and Peres might mean something to you. We have been working with Ananías since 2015 and we are now very happy to be working with his son John. Two years ago, when we heard from Ananías that John would be joining the family business, we were delighted. This is a career path which is becoming very rare for young Colombians, as they often leave their family farms to go and work in the big city. Ananías says: “Working with Pact gives me confidence to keep growing the coffee business and to keep motivating my family to work in coffee. Clients such as Pact are the ones that guarantee economical sustainability in the long term.”

El Mirador

ABOUT THE COFFEE
The ripe blackcurrant flavours of this coffee make it a joy served either hot or cold.
This coffee is perfect for the warmer weather. The fruity acidity and juicy flavour profile of Kamuyu AB work wonderfully as either a steaming blackcurrant burst of hot coffee, or equally well as an iced Japanese-style pour-over coffee. It is exceptionally bright and fresh, with a fantastically round mouthfeel and grape-like acidity. The light roast profile allows all the delicate flavours of this coffee to really shine, and it should ideally be served black.

BOUT THE FARMER
Kamuyu is located on the southern flank of Mount Kenya, at an altitude of 1700m.
The Mutheka Farmers Cooperative Society (FCS) consists of more than 6000 active farmer members, approximately 650 of which use the Kamuyu factory. The cooperative is organized around smallholder producers who use this factory for the preparation of their coffees (washing and pulping). These farmers have an average of 204 coffee trees each and generally farm food crops alongside their small coffee plots. The Cooperative puts a lot of focus on quality and are known for their meticulous sorting through the whole process.

Kamuyu

Making its debut on the Pact Coffee menu, Limited Edition Kieni Peaberry is an outstanding example of the world-renowned coffee grown in the Nyeri County region of Kenya. Situated 1,700m above sea level, the farm is nestled between the Aberdare mountain range and the slopes of Mount Kenya. Lightly roasted, this sensational coffee has a really well-developed apricot characteristic, alongside the traditional Kenyan blackcurrant flavour. You’ll want to savour the delicate opulence of this cup slowly, as it fades into a long and elegant aftertaste.

Limited Edition Kieni Peaberry

Rancho Grande has a smooth milk chocolate character alongside hazelnut undertones – a delicious flavour pairing that’s reminiscent of Nutella. Both the acidity and mouthfeel are creamy, amplifying that richness even further. There’s a light sweetness of refined sugar, and it all tails off into a subtle aftertaste of digestive biscuits. A truly delicious coffee from father and son team José Carlos and Flávio Reis.

Rancho Grande

Rich dark chocolate notes combine deliciously with hints of zesty orange in El Paraiso Espresso. The sweetness is light and syrupy and the mouthfeel round, with a mild and well-structured citrus acidity. Altogether, it’s the ideal combination for a sweet and sticky espresso. This coffee is particularly excellent served as a traditional Italian 5oz cappuccino with a single espresso shot.

El Paraiso Espresso

The distinctive walnut characteristics of Comunidade Serra Nova lead into a mild orange aftertaste. These flavours combine smoothly with a delicate mouthfeel that’s both rounded and syrupy, and a sweetness that is akin to baked fruit. This coffee comes from producer Luiz Carlos Oliveira, and was a standout offering from the Ilicinea region - well known for its individual and consistent flavour profiles.

Pact Coffee

4.6

Pact Coffee

🇬🇧 United Kingdom

Coffee items

Bourbon Cream Espresso

Chapada

Comunidade Serra Nova

Decaf Planalto

El Cairo

El Diamante Decaf

El Mirador

El Paraiso Espresso

Finca Buenos Aires

Fruit and Nut Espresso

Gran Fondo

Gran Fondo Espresso

House Coffee

House Espresso

Kamuyu

Limited Edition Kieni Peaberry

Planalto

Rancho Grande

Zaroca

Coffee archive

Buenos Aires

Buenos Aires Espresso

Decaf Casa Loma

Deri Kocha

El Cedral

El Diamante

El Diamante

El Diamante La Reserva Espresso

El Paraiso

El Retiro Pacamara

Kiungu

La Azucena Espresso

La Pedregosa

Los Nogales

Los Pinos Espresso

Nyarusiza

San Joaquin Espresso

Tegu Espresso

Umurage