Organic Dark Mexican

Roasted Coffee
$13.95

Certifications

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Kosher Certified USDA Organic Certified

About

Our USDA Organic Dark Mexican coffee is a bold and flavorful take on traditionally mild coffee beans. Roasted deep and smoky, this coffee has a rich (and still sweet) body with a nutty cashew finish. For those who love the moderate acidity of this revered coffee, but want a stronger flavor - this is the coffee for you.

This Mexican offering rivals the finest SHG Guatemalan coffees and is also organically produced. This coffee flourishes in high altitudes and the USDA organic certification ensures no chemicals ever come into contact with the coffee at any stage in production - making this particular bean even more sought after. The certification also delivers premiums to farmers that ensure only the highest quality coffee continues to be produced.

Organic Dark Mexican - Roasted Coffee

Roast Level

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light dark

Oils, ahoy! Dark roast coffees are rich, bold, and spiced, with baked fruit and honeyed flavors.

Organic Dark Mexican - Roasted Coffee

Roast Body

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X-tra Bold Body

At their most bodacious, coffees can have a syrupy or buttery mouthfeel. X-tra-bold-bodied coffees tend to be thick and rich.

Cupping Notes

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Cashew

Bold

Brown Sugar

Processing

A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process

washed

Washed
The drying process

dried

Patio dried
The varietal type

varietal

Typica, Bourbon, Mundo Novo

Timeline

Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.

Harvest

Oct - Mar

Export

Dec - Aug
A coffee farmer poses with coffee plants in Mexico.

Mexico

Oaxaca (pronounced waa-HA-kuh) is a predominantly small-lot coffee growing region in southern Mexico, with a few large cooperatives throughout. In Oaxaca, the same cultivation processes utilized in the 1940s are still favored across the region today, such as patio drying, dry pulpers, and traditional washing. Oaxacan coffee production is a real-time look to coffee’s past as it continues steadfast and proud into the future.

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