There are now more and more social enterprise coffee brands emerging which are just fantastic as their aim is to correct many of the challenges facing coffee production at the moment.
Whether it be global supply shortages, adverse weather, aggressive pricing or labour conditions there are many areas for improvement within the supply chain which these social enterprises are looking to make better.
Given the current situation, we are all getting our coffee fix at home, or if lucky from our local café, but however you source your brew, we want to help give you the lo(ck)down on some of the social enterprise coffee brands which are doing their part!
We’ve teamed up with Sendero Coffee to chat all things coffee, from why they got started to certifications and to an amazing recipe for cold brew coffee at home.
Sendero explores remote coffee growing regions and works with local families and cooperatives directly sourcing outstanding Arabica coffee beans. Their coffees are handpicked and roasted in small batches for an exquisite taste and aroma in every cup.
Their coffee is available in loose format (ground or beans) or in their handy Nespresso compatible capsules which are biodegradable and break down within 6 months.
- The coffee ground should be
prepared for filter method, i.e. drip/v60 grind setting.
- Use a 1:10 coffee-to-water
ratio, e.g. 80g of coffee to 800ml of cold water.
- Place the coffee ground in a bottle or jar,
pour cold water on top, stir, and then cover.
- The ground should be left in
the water for 18-24 hours, ideally in the fridge. Remove the ground, e.g. strain into a bottle through a sieve.
- The cold brew keeps well for
a few days when bottled and refrigerated. We recommend to serve the cold brew on ice.
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