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Santo coffee our new Organic coffee

Santo coffee

We are delighted to have added our first organic coffee option to our Perkee range, Santo coffee, in addition to that sourced from the Soppexcca coffee cooperative in Nicaragua.

As well as Brazilian government certification, Santo coffee has USDA and Demeter biodynamic federation certification, and is grown at Camocim Estate in Brazil’s Espirito Santo.

Santo is also pulped naturally, meaning the bean is dried with the skin removed but the pulp left intact, which is believed to give the coffee a sweeter taste, allowing the flavours of hazelnut, vanilla and milk chocolate to shine through once it’s been roasted.

A study published by the Royal Geographical Society suggested that the carbon footprint of coffee could be reduced by 12% by replacing chemical fertilisers with organic waste.

It can also save farmers money on unnecessary fertiliser, which some apply too much of in the belief that this will increase the yield, when in fact excess that cannot be absorbed can end up polluting nearby waters.

Despite this, just 0.03% of Brazil’s coffee-growing land is organic  even though the country is the world’s largest coffee producer.

Northampton-based Bella Barista will source, roast, pack and distribute the coffee on BM’s behalf, a new supplier for the group identified and engaged by Helix Coffee Advisors.

To highlight the new organic coffee on offer and get customer feedback, BM is hosting coffee pop ups across the business.

Miguel Camara, head of coffee & tea at BM, said: “We’re looking at every aspect of our service to see where we can be more sustainable, which led to us forging ahead with our agenda to source organic coffee.

“It’s important that we support the growth of sustainable farming by leading the change from the consumer side so farmers see the benefit in switching to more organic farming practices, including when it comes to coffee.

“We’re already seeing Santo prove very popular with our customers and expect demand to increase even further once we’ve ‘introduced’ it to everyone through our pop-ups.”