The Power to Make a Difference
The Power to Make a Difference
At Karamu Espresso we roast ethically sourced and organic coffee. We believe that our producers should be socially responsible, provide a fair price to farmers and be kind to the environment. This means being eco-friendly. No exploitation or unfair labour practices. Sustainable farming methods and supporting local initiates and the communities they serve.
-
Deluxe Blend
$16.00 – $128.00 -
Ethiopian Sidamo
$16.00 – $128.00 -
Hotline Blend
$16.00 – $128.00
Why Ethical Trade?
The world is changing and consumers are becoming more mindful of their ability to affect change and drive positive outcomes through their purchasing choices. As we become
more conscious consumers the demand for ethical products increases and we are able to contribute to a better and fairer world.
At Karamu we care deeply about the environment and our impact in the world we live in. About fairness, sustainability and community. We are proud to be a living wage employer - looking after our staff, our community and the communities we do business with.
Our Beans
Brazil
Sweet, rich, fragrant and delicious. Brazil is the largest producer of coffee in the world. Its warm climate makes it ideal for growing coffee and Brazil has been leading coffee production for the past 150 years with its sweet, deep chocolate and nutty flavoured beans, showcasing some beautiful coffees with low acidity and a smooth creamy body.
Peru
Sustainability is a major factor that makes Peruvian coffee so special. Many coffee farmers in Peru use sustainable farming methods that prioritize environmental conservation and social responsibility. This includes growing coffee using organic farming methods, protecting natural habitats and supporting local communities. In the cup you'll find aromas of roasted almonds, dark chocolate and hints of citrus. Other typical characteristics include poached apple, burnt caramel and scorched almonds. A full bodied coffee with light acidity.
Tanzania
Tanzanian, or East African coffees in general have a unique quality due to their high altitude, fertile, deep red volcanic soils, abundant rainfall and a long extended dry season. Most producers in the region are primarily subsistence farmers who depend on coffee production as the main source of income for their families and communities. Tasting notes highlight coffee that is intense, bright and rich with a medium winey acidity and round, creamy full bodied mouth feel. Flavours of bittersweet chocolate, caramel and blackcurrants with a sweet lemon zest aftertaste.
Ethiopia
Coffee from Ethiopia is highly prized due to its singularly unique flavor profiles. Ethiopia is the ancestral home of coffee and the traditional methods of natural or dry processing is still widely favored due to the scarcity of water across much of the country. The natural process sees coffee cherries harvested and dried in the sun for up to 4 weeks before being pulped and processed. This method gives much of the coffee a heavy body and deep, fruity, wine like flavors with a bright acidity.
Uganda
Many small holder farmers rely heavily on coffee production to sustain themselves. Lots of work has been done in the past decade to improve production and access to markets with plenty of co-ops now achieving Organic and Rainforest Alliance certification. Uniquely rich flavor profile of molasses, spiced prunes, dark Ghana chocolate and black tea. A gentle, subtle acidity with medium body.
Honduras
Central American coffees promise a wide range of flavor profiles. Whether it be sweet & fruity, bright & acidic, or deep and complex, we love Central and South American coffees. Honduras coffee offers aromas of chocolate, biscuits, nutmeg and dried fruits. Flavors of dark chocolate, butter and hazelnuts with a well balanced mild acidity and a lingering round body.
Mexico
One of the things Mexico's coffee industry is renowned for is that they grow organic coffee. These are agency certified and don't use pesticides or other chemicals in much of their production, making a truly positive environmental mark in the global coffee scene. A rich aroma of roasted hazelnuts, dried fruits and sweet chocolate raisins. Finely balanced with medium body and acidity.
A coffee farmer who’s part of the PRODECOOP collection of fair trade coffee cooperatives.
Mokona Hirbayee, a Yirgacheffe coffee farmer with the Fair Trade certified Negele Gorbitu cooperative.
Ayantu and Oromia Ibrahim, two of four sisters who now go to school after their community built one with their coffee cooperative’s Fair Trade premium earnings.
Classroom built with earnings from the Fair Trade coffee premium through the Negele Gorbitu coffee cooperative – now local kids don’t have to walk 10km and ford a river to get to school.
