New Suma Fairtrade Coffees Launched
Delicious Organic and Fairtrade Single Country Coffees
To compliment our existing coffee blends, Suma has launched a new range of five single country ground coffees for you to enjoy. The coffees are suitable for cafetieres, coffee makers and percolators and are all Organic and Fairtrade.
- Sumatra Gayo Highlands Ground Coffee
- Honduran Ground Coffee
- Ethiopia Yiragacheffe Ground Coffee
- Peru Ground Coffee
- Colombia Ground Coffee
Introductory Pricing £2.79 for 227g packet
Suma, as a workers’ Cooperative, has a natural affinity with the principles of Faitrade. For over 20 years we have marketed products that have directly benefits producers in various parts of the developing world. Wherever possible we aim to bring products to market that are both Fairtrade and Organic, to this end we are working with importers and manufacturers to make new products available. We wholehearted welcome the recent explosion of interest in Fairtrade as a positive sign for the future.
Instructions for the Perfect Pot of Coffee
Please store the pack in cool, dry conditions and away from direct sunlight. Once opened, pop the coffee in an airtight container and try to use within 2 weeks of opening to enjoy the coffee at its very best.
Instructions for Use
Ground Coffee – Our “omni-grind” coffee is suitable for all types of coffee maker, but is best enjoyed in cafetieres, filters and percolators.
Use freshly drawn, heated water that has been allowed to come off the boil. Keep your coffee making equipment spotlessly clean.
Use 1-2 heaped dessertspoonfuls of coffee per cup or adjust according to taste.
Coffee Beans – We advise you to grind the beans immediately before use and adjust the grinder to suit your coffee making equipment – follow the manufacturer’s guidelines in doing this. Use a coarse grind for cafetières (French press), medium grind for filters and percolators and a fine grind for espresso. Store any opened beans in an airtight container and in a cool, dry place.
General Key Tips
· For cafetières, filters and percolators allow 1-2 heaped dessertspoon of ground coffee per cup or adjust according to taste
· Use freshly drawn and allow the heated water to come off the boil before brewing
· Once brewed, coffee should be served immediately
· Do not allow coffee to stand for long on a hot-plate otherwise it will impart a bitter taste into the brew
· Once opened or ground, treat coffee as you would for other fresh products and use it as soon as possible, preferably within 2 weeks. It doesn’t matter how good, or how expensive, the coffee was to start with, if it becomes stale it won’t be the coffee it once was!
· Once you’ve brewed, or extracted, the coffee drink it immediately. If you wish to keep the coffee for longer, put in a vacuum flask and use within a couple of hours. Don’t allow the coffee to sit on any heat or in contact with the grounds for any longer than necessarily – it will either stew or over-extract all the nasty flavours.
Suma organic coffee tasting notes and origin
*nb – All of these coffees are sourced through the Fairtrade system to guarantee a minimum price and Fairtrade social premium to the smallholder farmers that grow it. This coffee is also produced organically
Suma Organic Peru Coffee – Provenance and Tasting Notes
Produced by: CEPICAFE Cooperative, Central Piurana de Cafetaleros
A spicy, fragrant aroma and citrus fruit taste, this full bodied coffee is clean, sweet and with light acidity.
Formed in 1995, Central Piurana de Cafetaleros (CEPICAFE) is an association of small scale cooperatives in North-West Peru with around 3200 producer members. Its overall aim is to support local families and the sustainable development of the region. The rugged Piura region of Peru is also home to the old colonial city of the same name, first founded in 1532.
Organically grown at altitudes up to 1700 metres and harvested between April and November it is a fully washed, sun-dried coffee. The sale of the crop provides the mechanism to develop training, education and infrastructure improvements.
Suma Organic Colombia Equidad Coffee – Provenance and Tasting Notes
Produced by: Farmers of the Sierra Nevada de Santa Marta
Roasted a little darker, this is a fantastically flavoursome coffee with notes of dark chocolate and toasted hazelnuts. The medium acidity and body grant the coffee a delightfully smooth flavour and lingering finish.
Great for all-day drinking and suitable for a range of coffee making equipment.
Enjoying the breath-taking backdrop of the Sierra Nevada de Santa Marta mountain range, the shade grown, organic and Fairtrade certified coffee is carefully cultivated on small plots of land using traditional practices. Washed in the abundant mountain waters, the coffee parchment is then sun-dried in wooden boxes or typical patios before delivery to the local cooperative.
Fairtrade certification for these producer cooperatives enables the small-scale farmer members to receive a fair and sustainable price for their coffee. In addition, the Fairtrade premium obtained can be invested in social, environment and economic projects such as improving infrastructure, education and health care for the local community.
Suma Organic Swiss Water Method Decaffeinated – Provenance and Tasting Notes
Produced by: Various Producers
This is a deliciously clean, milk chocolaty coffee with a deep, resonating flavour. A rounded body and mellowed acidity make this coffee particularly suitable for a whole range of coffee making equipment.
The organic, shade grown coffee originates from a range of Fairtrade certified cooperatives in Latin America and the Far East. The green coffee was subsequently decaffeinated by the Swiss Water Process in accordance with organic processing guidelines.
The Swiss Water® method of decaffeination focuses on the concept of “flavour charged water” from which the caffeine can be extracted through the use of carbon electrodes. This allows the coffees natural flavours to be re-absorbed by the coffee bean, without using any chemicals or solvents, so the coffees intrinsic character remains intact.
Time of day: all day drinking
Best for use in: cafetieres, filters and percolators.
Suma Organic Honduras Coffee – Provenance and Tasting Notes
Produced by: La Central Cooperative, Central de Cooperativas Cafeteleras de Honduras
Dark roasted, the coffee has a pronounced hazelnut aroma and a decidedly smooth, easy drinking style. It has an immediate dark chocolate flavour and soft texture with a caramel finish.
Established in 1997, the Central de Cooperativas Cafeteleras de Honduras (La Central) is a national network of coffee producing cooperatives throughout the ten departments of Honduras, representing over 6000 small farmers and their families. It aims to export its member’s coffee directly and to support rural development, thorough the improvement of amenities, sanitation, education and the provision of financial services.
The La Tigra national park – with its cloud forest and abundant array of flora and fauna – is just 30km from the capital, Tegucigalpa. La Tigra coffee – from the cooperative members of this area – grows in the rocky, mineral rich soils using only organic techniques and washed using the pure mountain water.
Time of day: all day drinking
Best for use in: cafetieres, filters and percolators.
Suma Organic Ethiopia Yirgacheffe – Provenance and Tasting Notes
Produced by: Oromia Coffee Farmers, Cooperative Union
A unique coffee with a lighter body and texture, bursting with apricot and lemony flavours. A fantastic breakfast or afternoon coffee, particular suited to drinking black. Strength 3.
Ethiopia is the birthplace and the home of coffee. Its fully washed Yirgacheffe coffee is highly prized throughout the world for its unique floral and citrusy character and is a firm favourite among coffee connoisseurs.
The Oromia Coffee Farmers Cooperative Union is a network of primary cooperatives whose small farmer members are indigenous to the Oromia state of South and South-Western Ethiopia. Founded in 1999 by 35 small, organically certified cooperatives it since has expanded to embrace a host of cooperatives with similar goals. Coffee cultivation takes place on smallholder plots in these mountainous, 1500 – 2000 metres above sea level, remote highlands where traditional, organic farming is part of the culture.
The coffee is primarily shade grown in both forested areas and in small-holdings and produced under organic conditions using natural composting.
Suma Organic Sumatra Gayo Highlands – Provenance and Tasting Notes
Produced by: KBQB Cooperative, Koperasi Baitul Qiradh Baburrayyan
Darker roasted, this is a very smooth, full bodied coffee with great character and depth of flavour. An excellent after dinner coffee. Strength 5
This coffee has been roasted in the UK and is the product of organic agriculture.
KBQB has around 6500 farmer members at present and is managed by NCBA, a development agency that is based in the US. They are helping to establish the coop as a self sustaining entity, with land bought for the farmers using USAID funds. The coffee producing areas are split into over 100 regional sub farms within Central highland districts of Central Aceh and Bener Meriah. Building clinics and schools for the producers and their families. Central processing facility at Takengon itself. Producing areas near Lake Tawar.
The producers will benefit from Fairtrade certification as it has allowed investment in local community development (such as providing a potable water system) and improvements in coffee quality, for instance through rehabilitating older farms.