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Delicious AND home-compostable Nespresso capsules, is that possible?!
Most coffee capsules have one big problem: they were roasted a long time ago, then only capsuled weeks later and finally they turn gray on the shelf - all at the expense of quality, which turns it into a mediocre coffee experience.
But if we treat the capsules the same way we treat our portafilter machine, it will become a top-quality coffee:
Freshly roasted, immediately encapsulated in small batches, single dosing and perfect grinding!
Which capsule machines are they suitable for?
The capsules fit in all Nespresso-compatible capsule machines.
Which drink are the capsules suitable for?
Our approach is simple: we produce our capsules so that you can use them to prepare a top espresso and café crème. Depending on the machine, this stops at a certain volume or you stop as soon as the coffee has run for 25 seconds.
What are our Nespresso capsules made of?
So that our capsules not only taste great but also make sense in terms of sustainability, we use a locally produced, home-compostable material that is made from waste: sunflower seeds!
These are produced during the production of sunflower oil and that's why, in our opinion, it makes a lot of sense to make coffee capsules out of them!
You can easily throw these on your compost at home or in the garden, then thanks to the coffee grounds they will become top-notch fertilizer!
You will find the following coffees in this capsule box:
House Blend
created together with our customers and the all-rounder in our team!
History of SanCoffee Brazil
SanCoffee was founded in 2000 from a shared dream by a group of coffee farmers based around the city of Santo Antonio do Amparo in the state of Minas Gerais. With great support from Mr. Fernando Paiva, pioneer of the specialty coffee scene in Campo das Vertentes, the producers jointly acquired a warehouse and founded the SanCoffee cooperative. From the start, the vision of the community was to make a name for itself in the emerging specialty coffee market and to make coffee cultivation in the region more sustainable and progressive. Over time, a lot has been invested in the infrastructure and brought up to date with the latest technology. Since its inception, SanCoffee has been an important part and a driving force behind the development of sustainably produced specialty coffee in Campo das Vertentes.
Sustainability on SanCoffee – Impact committee
An association of farmers was founded on SanCoffee, the so-called Impact Committee. The group has made it its goal to jointly invest in the expansion of social and nature conservation projects and to coordinate them across farms. This not only enables sustainable projects to be implemented jointly on the individual farms, but also strengthens the Santo Antonio do Amparo region as a whole.
Here are a few highlights from 2019:
- 2,400 trees were planted
- 12,000 Vetiveria Zizanoides grasses were planted
- 4 dams were built
- 4 water sources were built
Kindergarten and youth development
Within the cooperative there are kindergartens for the families. Several vocational training courses for young people are also jointly organized, which are intended to facilitate entry into professional life and serve as a kind of workshop. SanCoffee hopes to change the lives of employees through these opportunities. As of 2021, 175 children and 127 young people are going to this training center.
History Ethiopia Organic Coffee
Robert Watson, Head of the United Nations for Biological Diversity, once said at a Paris conference that the loss of biodiversity, the diversity of species and the associated dying of nutrient-rich soil is just as great a threat to humans as climate change. The organic certified coffee from the Boledu Farm in the famous “Yirgacheffe” growing region in Ethiopia is grown in the species-rich forest on shady, wild bushes. Due to the slowed maturing process in the shady forest, the coffee is not only characterized by a unique taste reminiscent of stone fruit or raspberries. Since the coffee plants live in symbiosis with the natural forest, the soil and the entire ecosystem remain intact.
Ethiopia is known as the country of origin of coffee. Characteristic of Ethiopian farms is not only the cultivation in the forest, but also the natural processing method. The pulp is not separated from the bean after harvesting, as is the case with “washed” processing. Rather, during the sun-drying process, the sweetness from the pulp is used to give the bean the flavor notes that are characteristic of Ethiopia. This process requires great care and dedication on the part of the farm, as there is a risk with this treatment method that the beans will be affected too much by the rotting process. That’s why we chose the Boledu Farm, which achieved an extraordinary score of 87 SCA points with their green coffee. The second-generation owners of the farm have decided to build their own processing station and thus offer access to around 1,500 smallholders in the region.
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