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Organic Mexican - Unroasted Coffee

*Packaging may vary

Organic Mexican

Unroasted Coffee
$9.95

Certifications

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OU Kosher Certified USDA Organic Certified

About

Our organic Mexican coffee is versatile and can be roasted to a medium to dark roast level while still creating a flavorful and balanced cup with moderate acidity.

Our unroasted, green coffee selection is intended for roasting purposes. Do not consume green coffee. Green coffee that has been purchased and roasted is not returnable.

Bag of unroasted Organic Mexican coffee on a pile of unroasted coffee beans.
Bag of unroasted Organic Mexican coffee.

Altitude

1300 masl

It’s not just about where coffee grows but how high up it grows. Flavors become lighter and more complex the further from sea level a coffee grows, going from earthy to sweet to nutty citrus and chocolate to spiced wine and fruits.

Environment

Precipitation, temperature, and humidity have a lot of say in a coffee’s maturation, overall flavor, and quality. Many coffee-producing countries are either primed for growing success or use alternative methods to improve their ecosystem.

Precipitation

676 mm

Temperature

20℃

Humidity

41% - 67%

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. Oaxaca...

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