This is probably one of the nicest decafs we've had so far. A Mexican lot from Oaxaca, from the same communities we have had caffeinated coffees from before, a true testament to the craftsmanship of small producers in this breathtaking region. With the subtle sweetness of dried apricots, a crisp apple-like acidity and a rich and lovely roasted nuttiness, this coffee makes as clean of a decaf as you will ever taste.
 
Social Kontext:
 
The coffees making up this community lot is sourced through Osito Coffee, who have spent the last few years building solid relationships with small producers in the area around San Francisco Ozolotepec, San Juan Ozolotepec and Santa Maria Ozolotepec in the subregion of the Sierra Sur, Oaxaca. These communities all face significant challenges, including an ageing population of mostly indigenous farmers, many of whom are in their 70s and 80s, tending to an ageing population of coffee trees, some 50+ years old, producing small volumes. These trees are never stumped so production is very limited. Issues such as poverty and limited access to agronomic support pose ongoing difficulties. The influence of violence and gang intimidation is another stark reality for many producers, emphasising the need for privacy and security in their operations.
 
Economic Kontext:
 
The journey of this coffee involves the following links in the value chain before it ends up in our roastery: smallholder producers from the community of San Francisco, Ozolotepec, the Unión Nacional de Trabajadores Agrícolas de Oaxaca (UNTAO) who take care of dry milling and export and finally Osito Coffee who are the importer of this coffee into the UK from whom we buy this coffee. Yields vary greatly between individual producers, from 5-300kg. They sell their coffee as parchment coffee, which is one step before exportable green coffee. Osito sent this particular community lot to a German decaffeination plant where the ethyl acetate method is used for decaffeination. The process involves steaming the beans to open their pores, washing them with ethyl acetate to extract caffeine, and then rinsing and drying them. This method is favored by many because it preserves the original flavor and aroma of the coffee more effectively than other methods.
 
Environmental Kontext:
 
The producers in this area employ traditional farming methods, resembling the garden farming practices of East Africa. They cultivate their coffee without the use of fertilisers or pesticides (mainly due to lack of access or financial means of purchase). Coffee leaf rust disease can be a challenge in the region especially if it remains untreated.
High heat conditions and dryness, exacerbated by climate change and phenomena like El Niño, pose significant challenges for these farmers. Most of the producers grow coffee amongst other crops for sustenance.
 
From the heart of Oaxaca, this coffee pays tribute to the resilience of an ageing farming community with a spirit of endurance in the face of changing climate. We hope you enjoy every sip knowing the journey it has taken—from the hands of dedicated farmers to your cup.