FREE HOME DELIVERY ON ORDERS OVER £30 • SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
FREE HOME DELIVERY ON ORDERS OVER £30
SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
FREE HOME DELIVERY ON ORDERS OVER £30 • SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
FREE HOME DELIVERY ON ORDERS OVER £30
SAME DAY SHIPPING WHEN YOU ORDER BY 12PM
We sourced this coffee through Ensambles, who introduced us to this standout lot from Mexico. What impressed us most was just how clean and versatile it is. It performs beautifully across all brew methods, producing a sweet, balanced espresso with plenty of body, while filter brewing highlights its smooth caramel sweetness and delicate chocolate notes. It’s the kind of decaf we’d happily drink at any time of day.
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Acidity
Tasting notes
Roast level
For consistent results, we recommend brewing with measured inputs rather than estimating by eye. Always use a digital scale to weigh both your coffee dose and water. As a baseline, use a brew ratio of 60–70g of coffee per litre (1000g) of water. This range can be adjusted depending on the brewing method, water composition, and the specific coffee you’re working with. Control your variables, make small adjustments, and use taste to guide your final recipe.
Consistency in espresso comes from working within the parameters of your equipment. Use the dose recommended for your basket (usually marked on the side or provided by the manufacturer) and keep it consistent. As a starting point, aim for a brew ratio of around 1:2 — for example, 18g of coffee yielding 33–35g of espresso in the cup. Target an extraction time of 22–30 seconds, with a brew water temperature between 93–95°C. From there, adjust grind size to control flow and use taste to fine-tune the result.
For method-specific guidance, you can find all of our brew guides here.
This coffee is a blend that combines the production of the Capitán Luis A. Vidal cooperative, located in Jaltenango, and the Majomut Organic organization, from the Highlands of Chiapas. Its origin combines two emblematic territories of the state: the welcoming mountains surrounding the El Triunfo Biosphere Reserve in the Sierra Madre del Sur, and the landscapes that characterize the Highlands of Chiapas.
Grown in agrochemical-free systems and under the principles of organic agriculture, this coffee reflects the commitment of the producing communities to environmental conservation and the responsible management of the soil and ecosystems.
Finally, it underwent the Mountain Water Decaf process, a natural method that preserves the sensory quality of the bean and guarantees a clean, balanced, and environmentally friendly cup.
In the Mountain Water Decaf decaffeination process, developed by Descamex in Córdoba, Veracruz, pure water from the Pico de Orizaba volcano is used to remove caffeine from green coffee beans without the use of chemicals. This method preserves the coffee’s flavour and aroma, eliminating up to 99% of the caffeine.
Always the best choice. Grind at home for maximum freshness and full control over your coffee.
Our coarsest grind. Ideal for Cafetiere, Chemex, Cold Brew, and Batch Brew.
Works well for cone brewers like V60, and flat-bottom brewers like Kalita or other pour-over brewers.
A finer grind suited to Moka pots, AeroPress, and most domestic espresso machines with pressurised baskets.
Very fine and intended for commercial espresso machines. For best results, grinding fresh is recommended.
