MEXICO, Medium Roast
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Origin : Mexico
Process : Wet (Washed)
Roast : Medium
Notes : Nuts, Chocolate, Peach
Harvest : November to March
Known for its subtly sweet, nutty, and toasty flavors. It has a smooth body, light acidity, and bittersweetness of chocolatey overtones making it an easy crowd-pleaser.
In Mexico, the farmers cultivate their coffee trees under the shadow of other native trees and vegetation. This allows the coffee beans to preserve their necessary nutrients, characteristics, and unique flavors. Mexico holds an enormous tradition of coffee cultivation of over 200 years, carrying accumulated experience and traditional practices that help preserve the coffee-growing environment in an eco-friendly manner using natural remedies.
Coffee harvesting in Mexico started in the late-1700’s when Spanish colonials brought coffee plants from Cuba and the Dominican Republic. Back then, Mexico was exporting vast amounts of minerals like gold and silver which held back agricultural production. It wasn’t until the 1860s when coffee started to expand and became a valuable export.
The smooth texture and the flavors of toasted nuts in Mexican coffee complement well with milk chocolate but also pairs beautifully with mildly sweet and light fruit pastries. Try a cup of Mexican coffee with a bite of a raspberry scone or a lemon poppy seed muffin.
Mexico is the #1 source of Organic Certified and Fair Trade coffee. Their agricultural philosophy of practicing organic farming runs for centuries.
The 8th largest coffee producer in the world.