100% of profits support UK Arts 

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  • Suki's Blend Signature Coffee Beans, Front Packet

Signature - House Blend

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Introducing our original coffee, the Signature Blend. A crowd-pleaser that caters to all your coffee cravings. Whether you prefer the bold punch of espresso or the distinct taste and clarity of filter coffee, this blend has you covered.

 

Crafted from a harmonious fusion of Brazilian and Ugandan coffee beans, this coffee embodies the vibrant creativity of Brazilian street artists. Just as these artists skilfully wield unconventional tools to create urban masterpieces, the Signature Blend combines invigorating spices, a subtle essence of roasted almond and a caramel finish. We love these coffee beans and believe each sip is a masterpiece for your taste buds. Enjoy the rich flavors from our expertly roasted coffee beans.

Art From The Origin
Brazil

Brazil is famous for its street art, especially in São Paulo, which is often considered one of the world's graffiti capitals. The city’s vibrant urban canvases feature works by acclaimed artists like Eduardo Kobra, whose kaleidoscopic murals not only beautify the city but also spark conversations about social and environmental issues. This form of artistic expression is so integral to Brazilian culture that street art is legally protected, allowing artists to transform public spaces into dynamic galleries.

Uganda

Over in Uganda, the Akogo thumb piano takes centre stage in cultural
gatherings. This small but mighty instrument carries a big tradition, weaving music into the fabric of community life. It’s all about bringing people together, sharing stories and celebrating heritage through melody.

  • Roast

    Medium (4 out of 7)

  • Process

    Pulped Natural (Brazil) & Fully Washed (Uganda)

  • Flavour Notes

    Caramel, Spice, Roast Almond

Where's this coffee from?

Embark on a journey with our Signature blend, a testament to the artistry of smallholder farmers from Brazil's Cocarive Co-operative and the dedication of the Katanda community in Uganda's picturesque Rwenzori Mountains. From the mist-
kissed slopes of Brazil's Mantiqueira Mountains, we source beans nurtured by the Cocarive Co-operative, where a newfound focus on quality over quantity yields a coffee that speaks of passion and precision. Meanwhile, in the heart of Uganda's Kasese district, the Katanda farmers cultivate their beans with unwavering commitment, their efforts reflected in every sun-kissed cherry.

Traverse the landscapes where these beans are born and you'll find yourself at the Nyabirongo washing station, where tradition meets innovation in the meticulous processing of each cherry. Pulping, fermentation and drying become acts of reverence, ensuring that every bean embodies the essence of its origin. As the beans journey from tree to cup, their flavours evolve, culminating in a symphony of caramel sweetness, spicy complexity and the comforting warmth of roast almonds.

In every sip of our Signature blend, discover the culmination of this journey—a sensory experience that transcends coffee. It's a tribute to the collaboration between Brazilian and Ugandan farmers, whose dedication shines through in every aspect of its creation. Whether you choose to savour it as a rich espresso shot or luxuriate in its velvety smoothness as a filter brew, our Signature blend promises to elevate your coffee experience to new heights, one cup at a time.

Brew Guides

Our recommendations for the perfect brew

  1. Grind Coffee Beans Freshly: Grind the beans right before brewing for peak freshness. Use a coarse grind*, similar to ground black pepper, which is
    perfect for a cafetière.
  2. Preheat Your Cafetière: Fill it with boiling water, let it sit for a minute, then discard the water to keep your coffee hot during brewing.
  3. Measure and Tare: Place the preheated cafetière on a digital scale, zero it out, and add ground coffee using a ratio of 60g per litre of water.
  4. Prepare Water: Boil water, then let it cool to about 93-94 degrees Celsius to avoid scalding the coffee while extracting full flavour.
  5. Brew: Pour the water over the coffee grounds evenly, start your timer immediately, and allow brewing for 4 minutes. Then stir gently to break the crust and scoop off any foam with two large spoons.
  6. Settle: Let the coffee stand for another 5 minutes after stirring to let the grounds settle, clarifying the brew.
  7. Plunge and Serve: Gently press the plunger down slowly to prevent agitating the grounds. Allow the fines to settle for 2 minutes before serving.
  8. Enjoy: Serve the freshly brewed coffee and enjoy the rich flavour.


* Check Grind Consistency: Test the grind by pressing the plunger; if there's no resistance, the grind is too coarse. If it's hard to press, it's too fine.

  1. Grind Coffee Beans Freshly: For one cup, use 14g of coffee ground at thefiner end of medium. Adjust your grind according to roast: finer for lighter roasts and coarser as the roast darkens. You might also want to increase the dose slightly for darker roasts.
  2. Water Preparation: Use 200g of water. Bring to a boil and pop the lid and wait 30 seconds. If you’re using a temperature controlled kettle, the below temperatures are a guide:
    - Light roast: Near boiling.
    - Medium roast: 90-95 degrees Celsius.
    - Dark roast: As low as 85 degrees Celsius.
  3. Prepare Filter and Brewer: Insert the filter into the cap. Do not rinse or preheat the brewer as it does not affect the brewing process.
  4. Add Coffee: Place the ground coffee into the brewer.
  5. Weigh and Pour Water: Set the brewer on a scale and pour water evenly to
    saturate all the coffee grounds.
  6. Start Brewing: Begin timing and immediately place the piston about 1cm into the top of the brewer.
  7. First Brew Phase: Wait for 2 minutes.
  8. Swirl: Hold the brewer and the piston, and gently swirl.
  9. Second Brew Phase: Wait an additional 30 seconds.
  10. Press: Gently press the piston all the way down, which should take about 30
    seconds. If it takes longer, that's fine; slower is better.
  11. Enjoy: Serve your freshly brewed coffee and savour the flavour.

  1. Grind Coffee Beans Freshly: We suggest you use approximately 100 grams of coffee to 1 litre of water with a medium-fine grind.
  2. Prepare the Water: Remove the basket from the Moka pot. Boil water in a kettle, then fill the base of the Moka pot with water just off the boil, up to just below the safety valve.
  3. Add Coffee: Fill the basket with coffee and level it off smoothly with your finger.
  4. Assemble the Pot: Place the basket back into the lower chamber. Screw the top section on tightly, using a towel to hold the base as it may be hot.
  5. Brewing: Set the Moka pot on the stove over medium-low heat. Open the lid and watch for the coffee to start flowing. Once it begins, reduce the heat to as
    low as possible without stopping the flow.
  6. Monitor the Brew: Listen for a spluttering sound or look for the coffee stream to become thin and lighter in colour.
  7. Cool Down: Immediately run the base of the Moka pot in cold water to quickly stop the brewing process.
  8. Serve Immediately: Pour and serve the coffee right away. Avoid leaving coffee in the brewer as it can degrade the flavour.
  9. Cleanup: Enjoy your coffee and remember to clean the Moka pot soon after use for best maintenance and flavour preservation.

  1. Grind Coffee Beans Freshly: Use 60 grams of coffee per litre of water for a medium-fine grind. For a single cup, use 15g of coffee for 250ml of water.
  2. Prepare Water: Heat water to just off the boil, approximately 94 degrees Celsius. If using a kettle, open the lid and wait 30 seconds after boiling.
  3. Prepare Filter and Brewer: Fold the seam of the paper filter and place it in the V60, which should be on a cup or carafe. Rinse with hot water to preheat the vessel and remove any paper taste, then discard the rinse water.
  4. Add Coffee: Weigh out 15g of ground coffee, place it in the filter, and form a small well in the centre with your finger or a spoon.
  5. First Pour: Tare the scales and pour 30-40g of water over the grounds, ensuring all are saturated. Give the brewer a gentle swirl to even out the
    grounds.
  6. Bloom: Leave the coffee to sit for 45 seconds. It will swell and release CO2.
  7. Second Pour: Pour 110-120g of water in a circular motion to total 150g. Take about 30 seconds for this pour.
  8. Third Pour: As the coffee begins to draw down, add your final pour to reach a total of 250g of water. This pour should also take about 30 seconds.
  9. Stir and Swirl: After pouring, stir the brew with a spoon in one direction and then gently in the opposite to prevent grounds from sticking to the filter. When the brewer has drained to about two-thirds full, give it a swirl to dislodge any remaining grounds.
  10. Enjoy: Once the coffee has fully filtered through, serve and enjoy the fresh flavours of your brew.

Customer Reviews

Based on 3 reviews
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M
Michael New
Beautiful Smooth Blend

I fell in love with coffee in Uganda & the house Blend with Ugandan beans had been a amazing throwback!!

E
Emma Ellis
Delicious

Delicious coffee and for an excellent cause!

T
T.P.
Delivious coffee

My order arrived the next day and the coffee is excellent! Would highly recommend for anyone that makes coffee bean to cup at home. And for a good cause too!