New

Ricardo Antonio

£13.00

£48.00

Following hot on the heels of Renato Martinez’s stunning lot, we’re excited to share another exceptional single producer lot grown high up in Mexico’s remote Sierra Mazateca, this time by Ricardo Antonio.

It’s another prime example of the huge potential of coffee from this region, being vibrant and juicy in the cup, with notes of orange liqueur, lemon curd and maple.

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.

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.

Vibrant and juicy, with notes of orange liqueur, lemon curd and maple.

Origin

Sierra Mazateca, Oaxaca
Country

Mexico
Altitude

1,700-1,850 MASL
Process

Washed
Variety

Typica
Notes

Orange Liqueur, Lemon Curd, Maple

The Sierra Mazateca is a remote mountain range north of Oaxaca City, named after the indigenous Mazatec people, who refer to themselves as Ha shuta Enima, meaning “those who work the hills”. Farmers here typically work small parcels of land, often totalling fewer than three hectares.

The lot is predominantly typica, with some bourbon and caturra. Until the 1940s, much of the coffee grown across Central and South America was typica, but because the variety is low-yielding and susceptible to disease it has gradually been replaced across much of the region. Despite this, typica remains highly prized for its exceptional cup quality, and growing it requires real commitment from producers like Ricardo. It can be a risk, but when done well it can result in truly outstanding coffee.

The cherries are selectively hand-picked at peak ripeness, sorted and rested for two nights before pulping. The coffee is then fermented dry for 48–72 hours, washed, and dried slowly on traditional patios under shade netting for 7–14 days.

We sourced this coffee through our partners at Red Beetle Coffee Lab, who have been working closely with producers in this community for around three years to improve quality, and connect Mazateca coffees with the speciality market. We’re proud to share this example of Oaxacan coffee at it’s very finest.