Mexico

A cup with an interesting three-note profile: the base is chocolate, the middle is warm cinnamon, and the finish is a crisp green apple brightness that keeps it from feeling heavy. Mexican coffees from Chiapas and Oaxaca are some of the most consistently pleasant in the collection.

Tasting profile

• Roast: Medium

• Notes: Chocolate, cinnamon, green apple

• Body / Acidity: Medium body, medium-bright acidity

• Process: Fully washed and sun dried

The story

Grown by coffee farmers in the highland regions of Chiapas and Oaxaca — two of Mexico's most respected coffee-producing states, with farms typically at 900–1,000 meters. The varieties include Typica, Criollo, Bourbon, Mundo Novo, and Caturra. Fully washed and sun dried. Mexico's coffee reputation has historically been tied to its organic production and shade-grown traditions, and both regions have strong smallholder communities that have been growing quality coffee for generations.

How to brew

Drip, pour over, or AeroPress. Medium grind, 200°F. The green apple note is most pronounced with a clean, quick extraction (pour over at 3 minutes). For a warmer, richer cup that brings out the chocolate and cinnamon, French press is a good choice.

Why it's in our collection

The cinnamon note in this coffee is one of the more distinctive things in the catalog — not added flavoring, but a natural characteristic of the origin and roast level. That kind of specificity is what the founder looks for when building a collection.

FAQ

• How fresh is this coffee? We work with roasters who ship to us regularly so beans reach you within weeks of roasting. Store in an airtight container away from light.

• Whole bean or ground? Available in whole bean, standard, espresso, and coarse grinds — pick at checkout.

• Available as a subscription? Yes — subscribe and save 10% on every order.