Chiapas, Mexico
15°29'07.9"N 92°22'59.8"W , 15°33'06.1"N 92°29'36.6"W, 15°33'55.5"N 92°29'57.8"W
Bourbon
Washed, Mountain Water Decaf process
Medium
Orange Zest, White Chocolate, Almond
Multistrata - Café en vivo de Perú
250 g / Granos - Moler en casa.
£13.00
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Who said Decaf has to be bland? We source these shade-grown beans from wild jungles of Chiapas, Mexico. The same quality and grow characteristics as our house roast. The beans are sent for decaffeination at a Mountain Water plant in Mexico. This healthier process uses no harsh chemicals that strip away the delicate flavours.
The word "afia" has ancient associations in Swahilli and Eastern Afica region with health and vitality. A fitting tribute to our healthier decaf from the birthplace of coffee.
A big step up from your typical decaf, that packs the same satisfying flavour punch as a regular brew, without the caffeine. Enjoy throughout the day.
£13.00
Care & Brewing instructions
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Store in an airtight container in a cool, dry place. Keep away from direct sunlight and heat sources
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While our coffee can be consumed up to 12 months after roasting, we recommend using within 4-6 weeks of opening for optimal freshness, grinding just before brewing for best flavour.
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We recommend using 17g of coffee per portion, roughly 2 heaped teaspoons.
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For espresso, use a fine grind and 28-30 seconds extraction time, for a yield of 34g
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For cafetierre use a medium/course grind. Add hot water 30 seconds off the boil. Stir after 30 seconds. Plunge after 5 minutes. Enjoy!
Meet the Growers
Guadalupe Matal
- Elevation: 1,521 MASL
- Varietals: Peñasco Amarillo & Peñasco Rojo (Improved Bourbon)
- Canopy Density: ~200 Shade Trees
- Key Shade trees: Cedro & Caoba (Hardwood mineral depositors) & Limón (Topsoil pH regulation)
Nestled at 1,521 meters, Guadalupe Matul Pérez's five-hectare plot, El Limón, is a textbook definition of a closed-loop ecosystem. Stepping into cultivation six years ago, Guadalupe chose to work with the native forest rather than clearing it.
His Peñasco Amarillo and Rojo selections thrive beneath a highly functional canopy. Elite timber species like Cedro (Cedar) and Caoba (Mahogany) mine deep-earth minerals and deposit them onto the surface as nutrient-dense leaf litter, while Encino builds a highly stable, rich humus layer. Crucially, native Limón trees keep the topsoil gently acidic, maintaining the exact, ideal pH range that coffee roots require to flourish.
A beautifully rounded, highly terroir-driven cup. The perfectly balanced soil pH allows the coffee plants to effortlessly absorb nutrients, expressing itself as a vibrant, complex malic acidity, deep chocolate undertones, and a distinct forest-floor complexity.
Carlos Morales
- Elevation: 1,715 MASL
- Varietals: Bourbon Criollo
- Canopy Density: ~250 Shade Trees
- Key Shade trees: Javoncillo (Calcium & Phosphorus draw) & Pino (High-altitude thermal insulation)
Perched at a staggering 1,715 meters in the alpine slopes of the region, Carlos Morales manages El Javoncillo— a plot with rich coffee evolutionary history. Tending these five hectares for 40 years, Carlos beautifully bridges the past and the future by growing legacy heirloom Bourbon alongside resilient Geisha and Marsellesa.
At this extreme altitude, weather mitigation is everything. Carlos utilizes Pino (Pine) to extend underground mycorrhizal networks that expand nutrient reach, while Primavera trees drop a seasonal, moisture-retaining mulch blanket across the topsoil. To enrich the soil naturally, Javoncillo trees draw vital calcium and phosphorus up from the deep earth layers, feeding the farm without chemical interventions.
The high altitude, coupled with the thermal protection of the pine canopy, forces an ultra-slow cherry maturation cycle. This results in a cup of astonishing clarity and brightness, defined by crystalline stone-fruit sweetness (influenced by the organic matter of onsite Peach and Orange trees) and a refined, floral elegance.
Abel López
- Elevation: 1,642 MASL
- Varietal: Heirloom Bourbon Criollo
- Canopy Density: ~300 Shade Trees
- Key Shade trees: Guachipilín (Deep mineral mining) & Cola de Pava (Nematode root suppression)
Abel López has spent forty years mastering the complex agricultural dialogue of Rancho El Cielo. Spanning five hectares, his farm is a masterclass in underground structural defense and root symbiosis.
While nitrogen-fixing Inga and Chalún secure the upper canopy, the true magic happens below the surface. Abel uses Cola de Pava as a biological root shield to naturally suppress crop-threatening nematodes. Concurrently, deep-rooting Guachipilín mines subsoil minerals entirely unreachable by standard coffee roots, while native Avocado trees host mycorrhizal fungi networks that plug directly into the coffee roots to supercharge phosphorus uptake.
Because of the immense root diversity and soil structure enhancement from Sangre de Perro leaf fall, this lot boasts a remarkably dense sugar structure. Expect a heavy, syrupy mouthfeel balanced by the clean, crisp acidity managed naturally by onsite Orange and Lemon citrus trees.
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