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

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

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

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 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 

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 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 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 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 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 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 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

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

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 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 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!

Pact Coffee

4.5

Pact Coffee

🇬🇧 United Kingdom

Coffee items

Bourbon Cream Espresso

Decaf Planalto

Deri Kocha

El Cedral

El Diamante

El Paraiso

El Retiro Pacamara

Fruit and Nut Espresso

Gran Fondo

Gran Fondo Espresso

House Coffee

Kiungu

Los Pinos Espresso

Planalto

San Joaquin Espresso

Zaroca