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Mexican coffee is not a favorite around here. The really nice ones almost all go to Germany, and the fairly nice ones are hard to come by, and the inexpensive ones -- ugh, too bright, too harsh, too nutty. Just don't have much demand for it. So we don't give Mexican coffee much love. But we do try to find a nice one to bring in right when they come into season.
The two main regions of Mexican coffee are Chiapas and Oaxaca. Both can be nice, but the Chiapas is close to the border of Guatemala and in general has a better reputation than Oaxaca coffees. You want the ones high up the mountain, which this one is.
Mexican coffee is pretty easy to roast. It can handle a variety of roast levels. The lighter roasts are nutty and bright, and the darkest roasts are richer and smoother, and both are useful in blends depending on what you are trying to achieve. We roasted this bean everywhere from very light to very dark, and found that the two middle roasts were our favorite, but all four roasts were drinkable. In particular, I would suggest roasting this one right before 2nd cracks. It gives it a muted acidity, chocolate hazelnut flavor, creamy body, sweet aftertaste. Think nutella. In general, I'd tell you to stay away from Mexican beans, but you don't want to miss this one. Came into the US April 2017.