House Red is our everyday filter coffee, or crowd-pleasing batch brew.
It's classic, familiar and comforting - the type of coffee you could drink all day, every day.
House Red
£11.00
£40.00
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Our Packaging
Our 250g and 1kg bags are made from 83% post-consumer recycled material and are fully recyclable, including the valve and zipper.
Please put the entire bag in soft plastic recycling (LDPE - Plastic #4) along with plastic bags, bread wrappers and any other plastic film.
If you don't have your own kerbside LDPE recycling collection, you can find your nearest LDPE recycling point here.
Delivery Details
Orders received by 9am Monday / Thursday will be dispatched by Wednesday / Friday with Royal Mail Tracked 24 (or with DPD if over 2kg). Tracking information will be sent to the email and mobile provided at checkout on dispatch.
It's sweet, silky and juicy, reminding us of assam tea, orange blossom and demerara sugar.
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OriginSanto Domingo Cacalotepec, Sierra Juárez, Oaxaca
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CountryMexico
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Altitude1,300-1,700 MASL
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ProcessWashed
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VarietyTypica, Bourbon, Mundo Novo
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NotesAssam Tea, Orange Blossom, Demerara
Our current House Red is a washed community lot from the Cafe El Zapoteco group of producers in Mexico’s Sierra Juárez.
It's sweet, silky and juicy, reminding us of assam tea, orange blossom and demerara sugar.
The coffee is grown by the same group of producers as our seasonal espresso Onwards, but this lot represents a selection of higher scoring microlots from producers within the group.
The Cafe El Zapoteco group is led by Romulo Chavez, and is made up of around 180 coffee producing families based around the neighbouring villages of Santo Domingo Cacalotepec, San Miguel Yotao and San Juan Juquila Vijanos. Most members of the group are of Zapotec heritage, and speak Spanish as a second language after Zapoteco.
Although not certified, the vast majority of the coffee produced in this region is organic. There is also a strong focus on community in the region, and rather than the more common practice of employing pickers during harvest, when a producer's coffee is ready to be picked, they will do so with the help of their neighbours. Instead of payment, the producer whose coffee is being picked is expected to cook lunch, and in turn help pick their neighbours' coffee.
Each individual family pulps its own cherries, usually the day after harvest, followed by a 12-36 hour fermentation, prior to washing and drying on rooftops under direct sun. Although sun-dried, the drying is relatively slow due to the cool air, high humidity, and misty afternoons in the region. The coffee is then delivered to our exporting partners Red Beetle at the UNTAO dry mill in nearby Magdaleno Apasco for quality control, lot separation, sorting, dry-milling and onwards transport.
We had the great pleasure of visiting Romulo in Santo Domingo Cacalotepec in February 2023, visiting a number of the producers' farms, and learning more about the great work that the Cafe El Zapoteco group are doing in partnership with Thomas and Shaun from Red Beetle.
It's a real pleasure to have lots from Cafe El Zapoteco lighting up both our seasonal filter and espresso at the same time.
It's sweet, silky and juicy, reminding us of assam tea, orange blossom and demerara sugar.
The coffee is grown by the same group of producers as our seasonal espresso Onwards, but this lot represents a selection of higher scoring microlots from producers within the group.
The Cafe El Zapoteco group is led by Romulo Chavez, and is made up of around 180 coffee producing families based around the neighbouring villages of Santo Domingo Cacalotepec, San Miguel Yotao and San Juan Juquila Vijanos. Most members of the group are of Zapotec heritage, and speak Spanish as a second language after Zapoteco.
Although not certified, the vast majority of the coffee produced in this region is organic. There is also a strong focus on community in the region, and rather than the more common practice of employing pickers during harvest, when a producer's coffee is ready to be picked, they will do so with the help of their neighbours. Instead of payment, the producer whose coffee is being picked is expected to cook lunch, and in turn help pick their neighbours' coffee.
Each individual family pulps its own cherries, usually the day after harvest, followed by a 12-36 hour fermentation, prior to washing and drying on rooftops under direct sun. Although sun-dried, the drying is relatively slow due to the cool air, high humidity, and misty afternoons in the region. The coffee is then delivered to our exporting partners Red Beetle at the UNTAO dry mill in nearby Magdaleno Apasco for quality control, lot separation, sorting, dry-milling and onwards transport.
We had the great pleasure of visiting Romulo in Santo Domingo Cacalotepec in February 2023, visiting a number of the producers' farms, and learning more about the great work that the Cafe El Zapoteco group are doing in partnership with Thomas and Shaun from Red Beetle.
It's a real pleasure to have lots from Cafe El Zapoteco lighting up both our seasonal filter and espresso at the same time.
