Mexican coffee originates from South-central to Southern regions of the country. For that reason, coffees from Coatepec and Veracruz are much different from Oaxacan Plumas, which are in turn much different from the southernmost region of Chiapas. Chiapas borders the Guatemalan coffee growing area of Huehuetenango, and you will find similarities between coffees grown in those regions. In general, you can expect Mexican coffee to be light-bodied and mild, with subtle flavors.
This is a great daily drinking coffee, with a mild profile of dark sugar and roasted nut. Bakers cocoa comes through in the middle and the bodied coffee carries this flavor into the aftertaste. Theres a fresh tobacco flavor too, and the finish has rustic sweetness. City+ to Full City+. SO Espresso. Learn More
Brewed coffee has a dark sugar and butter sweetness, very caramel-like, along with flavors of roasted nut. Its a bodied cup, and one that holds up at the darker roast levels. Clean profile with flavors of praline nut and cocoa powder in the finish. City+ to Full City+. SO Espresso. Learn More