Ricardo y Ernesto

£12.00

£44.00

Our journey into Mexico deepens this year, with the release of this stunning coffee from father and nephew team, Ricardo and Ernesto Monfil Victoria.

In the cup it is rich, round and incredibly sweet, reminding us of honey gelato, nougat and green apple.

Christmas Orders

The deadline for orders this year is 9am on Thursday 19th December.

Orders received before the deadline will be dispatched by Friday 20th December by Royal Mail Tracked 24.

Click here for full details.

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.

Rich, round and sweet, with notes of honey gelato, nougat and green apple.

Origin

Eloxochitlán de Flores Magón, Sierra Mazateca, Oaxaca
Country

Mexico
Altitude

1,600-1,850 MASL
Process

Washed
Variety

Typica
Notes

Honey Gelato, Nougat, Mandarin

Origin Story

In addition to showcasing the beautiful coffee grown by Ricardo and Ernesto, this coffee also highlights the great work being done by our exporting partners, Thomas and Shaun of Red Beetle, and the team at the Untao dry mill, as they start to separate out particularly high scoring lots from the main Mazateca regional blends, and demonstrate the huge potential of coffee grown in the Sierra Mazateca.

Ricardo and Ernesto grow predominantly typica on roughly two hectares of land around Eloxochitlán de Flores Magón - or Elox as it is known locally - making them larger than the tyipcal producer in the Mazateca who has less than one hectare, and a production of less than 100kg of parchment each year.

The coffee is fully washed with the typical long fermentations found in the Mazateca owing to the high altitude and relatively cold climate - around 48 hours in this case, before being dried on petates, traditional hand-woven mats.

By working with single producers like Ricardo and Ernesto alongside small community-based associations, Red Beetle, and our importing partners Raw Material, aim to open up access to the specialty market (and the higher prices that accompany it) for more and more producers like them in the Mazateca.