Coffee Of The Month - Morning Mist

WHAT’S BREWING THIS MONTH?

From Mexico, we welcome this delightful Coffee of the Month.

This cup is bursting with flavours of Milk Chocolate, Orange, Forest Honey.

This limited edition Coffee of the Month makes for a wonderful filter coffee.

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MORE ABOUT THE COFFEE:

This October, we decided to choose Mexican coffee called Monte Albán: not only for its wonderful quality but also to celebrate the upcoming festive season in style.

Monte Albán coffee grows in the vicinity of the city of Oaxaca. All of these small-scale farmers are organic-certified and produce amazing coffees.

Monte Albán refers to the Zapotec ruins, located around 9 km from Oaxaca, which are the remains of one of the earliest cities in Mesoamerica. These ruins date back to 500 BC, long before the rise of the Aztec and Maya empires, and can be seen from everywhere in the Valley of Oaxaca. Monte Albán was an important social and political site for around a thousand years, an area with the remains of temples, palaces, and tall stepped platforms.

Monte Albán wasn’t just a city; it was a cosmic observatory. Its temples and buildings align with the sun, moon, and stars, revealing the Zapotecs’ deep understanding of astronomy and timekeeping. The city’s layout reflects their belief in a world connected by nature, spirit, and sky.

For the coffee growers of this region, specialty coffee production is relatively new, but they are keen to continue learning and improving.

They strive to produce coffee varieties such as Bourbon and Typica, mainly with notes of yellow fruits, almonds, citrus, vanilla, and honey.

Dominant sweetness, mild acidity, and a clean finish make Mexican coffee a perfect everyday brew, whether you prefer filter, pour-over, or even espresso.

This coffee was processed using the traditional washed method: ripe coffee cherries are hand-picked for peak sugar content and uniform ripeness. Then they are passed through a machine that removes the outer skin and most of the fruit (= pulp), exposing the beans covered in sticky mucilage (= the sticky, sugary layer found between the skin and the parchment layer of a coffee bean).

The beans are placed in fermentation tanks for 20–24 hours. Natural enzymes break down the remaining mucilage. This step is key to developing the coffee’s clarity and brightness.

After fermentation, the beans are rinsed with clean water to remove all remaining residue. This is usually done in water channels or mechanical washers.

The clean beans are then spread out to dry on raised beds, patios, or in mechanical dryers until they reach the ideal moisture content (typically 10–12%).

In the cup, you can enjoy the flavours of milk chocolate, cocoa, and caramel, with vanilla and marzipan aroma. There are fruit notes such as green apple, orange, and stewed plum. The honey sweetness emphasises the syrupy body, creating a complex and balanced high-end coffee experience.

HOW DOES COFFEE OF THE MONTH WORK?

We produce a brand spanking new coffee, every month. If you’re someone who thinks variety is the spice of life - this one's for you.

Our Coffee of the Month gives us the opportunity to shine a light on a specific grower or community as we explore amazingly diverse coffees from all around the world.

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