This is a decaf coffee from Mexico, processed using the washed method and decaffeinated using the Mountain Water process. It is a blend grown at 1000m elevation. The coffee features tasting notes of spices, almond, and malt. It is best enjoyed as espresso, stovetop, or cafetiere.
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.
