This coffee is from Honduras, processed using the honey method. It is made from Paraimena, Icatu, and Red Catuai varieties, grown at an elevation of 1300-1500 meters. The coffee presents tasting notes of chocolate truffle, blood orange, and roasted almonds. It is suitable for espresso, filter, and cafetiere brewing methods.
Ori and Vicky founded the Missing Bean in 2009 after discovering specialty espresso culture while studying in Australia. It became Oxford's first independently owned specialty coffee shop. The roastery followed in 2014 in East Oxford, where the team roasts daily. They also run their own artisan bakery nearby. Direct trade is central to the sourcing, with farm visits at least once a year where possible, and they pay above Fair Trade rates. The business has since grown to multiple café locations across Oxfordshire, with a new opening planned in Berkshire for early 2026. Used coffee grounds go to Oxford City Farm for composting.
