Coffee from Mexico
Mexico's coffee is grown mostly by indigenous smallholders in Chiapas, Oaxaca and Veracruz, much of it organic and shade-grown, and it is the everyday origin most often overlooked.
Chiapas, on the Guatemalan border, produces the highest-altitude and most structured lots. Cooperative organisation is unusually strong, and Mexico was an early and large adopter of organic certification.
The cup is typically mild and clean — cocoa, almond, gentle citrus — which makes it a good filter coffee and an easy sell to someone who finds Kenya too loud.
- Coffees in the catalogue
- 4
- Growing regions
- Chiapas, Santuario, Chiapas, Sierra Sur, Oaxaca
- Varieties
- Mixed varieties, Bourbon, Bourbon, Caturra, Typica, Pacamara
- Processing
- Washed
- Altitude
- 1,500 – 1,750 m
- Common notes
- dark chocolate, almond butter, dulce de leche, raspberry and guava
- Price range
- $20.00 – $27.00
- Roasted by
- 4 roasters
4 Mexico coffees in the catalogue
- Mexico — Backlot Coffee. dark chocolate, almond butter and dulce de leche. $20.00 / 340 g.
- Jose Arguello — Sweet Bloom Coffee Roasters. raspberry, guava and chocolate. $24.00 / 340 g.
- Organic Mexico Santuario — Wonderstate Coffee. dark chocolate, toffee and raisin. $20.00 / 250 g.
- San Francisco Ozolotepec — Metric Coffee Co. cocoa, orange and brown sugar. $27.00 / 284 g.