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Monte Alban Decaf

Monte Alban Decaf

Regular price £11.75
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  • Mexico

White Sugar, Dried Dates, Caramel

This coffee from Oaxaca, Mexico, grown near the Monte Alban ruins, offers smooth, well-balanced flavors with notes of caramel, dried dates, and white sugar. Organically farmed using traditional methods, it's a refined choice from small certified producers. Perfect for those who appreciate quality and simplicity.

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Region
Oaxaca
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Varietal
Typica, Bourbon
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Altitude
1200 - 2100 masl
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Producer
10 indigenous smallholder producers
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Process
Washed, Mountain Water Decaffeination
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Harvest
2024

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ABOUT

Coffee grown in the mountains near the ancient Zapotec ruins of Monte Albán

Monte Alban is a thousand-year-old Zapotec ruin visible from the coffee farms nestled in the mountains around the site. Located near the city of Oaxaca, a renowned culinary destination in Mexico, the area's food culture has been influenced and perfected by its long and complex history.

Monte Alban was one of the earliest major urban centers of the Mesoamerican classical period, reaching its peak between 200-600 AD before declining around 800 AD. The Zapotecs, an advanced ancient civilization, made significant advancements in astronomy, writing, and medicine. After their mysterious departure, the site was used by other groups, including the Mixtecs, who recognized its spiritual significance and used it for burials.

This rich and intricate history lends a sense of magic to the region, connecting the past with the present through culture, artifacts, and the delightful coffee produced there. Coffee growers in this region have been cultivating coffee for more than three generations, using traditional and mostly organic methods. Our import partners, Caravela, have been working with these small communities to help certify their farms and add value to their products.

The organic farmers contributing to Monte Alban primarily depend on coffee cultivation as their main source of income. In addition to coffee, many farmers migrate to the coast during the off-season to grow corn or raise cattle, which are essential for their sustenance. Oaxaca, with its rich cultural diversity, includes farmers who speak Mixtec, Zapotec, Mazatec, and Spanish.

Caravela began working with this group in 2018, starting with 55 independent organic farmers in the Sierra Sur de Oaxaca. As they expanded their Growers Education Program (PECA) across the state, they reached more remote communities, including Los Naranjos, Tierra Blanca, Malvarisco, San Pedro Pochutla, and Santa María Ozolotepec. By 2019, the reach had grown to 245 partner farmers, including communities like Lagunilla, Loma Canela, Ozolotepec, San Antonio Xanagua, San Antonio Ozolotepec, San Marcial Ozolotepec, and San Antonio Guivini, among others.

Today, all the farmers are certified organic, relying on traditional farming methods and processing without chemicals, and producing their own organic compost. For them, farming is a heritage rooted in generational knowledge and shaped by their unique culture and identity. The certification, funded by Caravela, is free for all associated farmers, enabling them to enter the specialty coffee market and secure better prices.

Over the years, the farmers have improved their processing techniques with guidance from Caravela's PECA educators. Initially, they mixed ripe and unripe coffee fruits and fermented them for 8 hours, drying them quickly to sell the parchment coffee at market of below market prices. Through the PECA program, they refined their harvesting practices, focusing on optimal ripeness levels and extending frmentation times from 8 hours to 24-40 hours, depending on weather conditions and available fermentation medium, such as concrete or plastic tanks. This led to a fruiter coffee and a more complex cup profile.

Additionally, drying practices were improved, extending drying times to 7-10 days. The farmers' locations provide about 12 hours of sunlight daily, with temperatures rising slightly between 12 and 2pm due to humid or cloudy weather. They use this window of time to dry the coffee on concrete patios or palm mats, a method typical in mexican coffee culture.

Brew Guide

BREW METHOD

Cafetière

DOSE

DOSE

18g

TIME

TIME

30 seconds

YIELD

YIELD

38g

METHOD

This coffee offers a complex flavour profile, with sweet, floral turkish delight upfront, orange in the middle, and a biscuity finish. When paired with milk this complex profile comes together to give a creamy turkish delight and chocolate filled cup.
Brewing this coffee as a cafetière highlights biscuit and caramel notes, pairing perfectly with milk.

LIVE TRANSPARENCY DATA

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ETHICAL COFFEE SOURCING

Just like our approach to roasting and training, we source coffee in such a way that prioritises empowering people who are disadvantaged or disenfranchised.

Every sourcing decision is made intentionally in order to maximise the impact for the producers.
We focus these decisions around 3 main principles:

REHABILITATION

In line with our mission in the UK, we support the rehabilitation of coffee producers previously involved in conflict, crime or the drug trade. We’ve been working with a project in Colombia which supports farmers who were previously members of paramilitary groups, and want to move away from growing illegal plants for the drugs industry and instead produce coffee. This allows them to have a steady, sustainable income which provides for their family and creates stability within their community.

12%

of our purchased coffee

Sustainable Initiatives

Economic and environmental sustainability are important issues at every stage of the coffee supply chain.

We work with Caravela, who on top of paying farmers up front, have an on-the-ground team to work with farmers improving their farm yield and reduce carbon emissions.

We also work closely with Raw Material CIC, who reinvest all profits at origin.

54%

of our purchased coffee

Female Economic Empowerment

We support the promotion of female coffee producers to improve gender equality in the industry. In an industry where women do most of the labour but rarely hold positions of power, we want to help reset the balance. We’ve built a relationship with Patricia Coelho, a female producer in The Pinhal Region in Brazil, to create our house espresso blend, The Block. We now do a lot of business with Patrica, giving her the capital to invest in producing better and better coffee and thereby access the speciality market. 2023 marks our third year working with Patricia.

31%

of our purchased coffee