Mexico is one of North America’s most important coffee producers, known for its diverse landscapes, rich cultural heritage, and commitment to sustainable farming. Grown primarily in the highlands of Chiapas, Oaxaca, and Veracruz, Mexican coffee offers a wide range of flavor profiles—from smooth and nutty to bright and fruity, often with a gentle acidity and medium body. Many farms are small, family-owned, and emphasize organic and shade-grown practices. Although some coffee is grown on large estates, the majority are produced by smallholders, usually in association with cooperatives. Most producers hand-pulp their coffees, ferment the beans in small tanks and rake and dry them on small patios on their properties. Parchment is sorted and graded at the dry mill.
Reminds us of: Tropical fruits, caramel, chocolate, florals, brown sugar; citric acidity, juicy body.
Process: Washed