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The New Year is the perfect opportunity for a fresh start. And for Pact Coffee, 2019 was destined to be the year of the recyclable coffee pod. The same delicious flavour profiles, but packaged up into an environmentally friendly capsule (and ones that actually work a lot better with your Nespresso® machines). Check them out!

From coffee beans to… Coca-Cola!

Our shiny new pods (and they really are shiny!) are made entirely from aluminium. And that means they’re infinitely recyclable. Just take that in for a moment.

The empty pods you recycle could come back to you in the form of your next bike. Or as a can of baked beans. Maybe one day they’ll be part of a six pack of Dark Fruit Strongbow. The opportunities are limitless! Your pods will live on long past you, not to be too morbid, so make sure you recycle them properly – that’s your legacy!

Planning to chuck ‘em casually into your green bin? Uh-uh, they’ll end up in landfill. Instead rinse out, stack them to the height of a tin can, and give them a squeeze!

Meet our new coffees!

Buenos Aires (replacing Sertao Natural)

  • Grown by José Ramon Collazos and Maria del Rosario
  • Originating (a little confusingly!) in Acevedo, Colombia
  • Notes of rich plum and milk chocolate, with a silky mouthfeel and walnut aftertaste
  • Processed using the washed method, then medium-dark roasted

Why are you passionate about coffee?\ \ It is a source of family income, it generates employment and welfare for the community, it’s a dynamic trade in this region and, as a drink, it strengthens bonds of friendship.

Matazano (replacing Planalto)

  • Grown by David Castillo
  • Originating in Honduras
  • Notes of apricot and nectarine, with a fruity sweetness and aftertaste of cocoa nibs
  • Processed using the washed method, then medium roasted

Can you tell us a bit about your farm?

Matazano is at the lowest altitude of my family’s three farms, which you can see in this coffee’s low but balanced acidity level. We were one of the first coffee farming families in Honduras to invest in raised beds and polytunnels, updating processes so our coffee can be the best it can be.

Sertao (Replacing Sertao Dark)

  • Grown by Nazareth Pereira and José Isidro Pereira
  • Originating in Carmo de Minas, Brazil
  • Notes of bitter dark chocolate, with cherry undertones and an almond aftertaste
  • Processed using the natural method, then dark roasted

Tell us something about your farm that you could only know by working there…

We have a lot of snakes. It’s something our workers really need to be careful of.

Umurage (replacing Chapada Sucupira)

  • Grown by Epiphanie Mukashyaka
  • Originated in Rwanda
  • Notes of raspberry, with a refined sugar sweetness, creamy body and delicate acidity
  • Processed using the washed method, then light roasted

Why did you name the washing station Umurage (which means ‘heritage’)?

When the government reduced the area around which washing stations could buy coffee, we decided to invest in more stations so we could keep buying coffee cherries from communities we’ve already been supporting for years. The name was a reminder to the community that we are committed to keep paying high prices for high quality crops.