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Mexico Coffee Beans

Mexico is a distinctive coffee-producing region, and Mexican beans are not commonly found in the market. Grading follows a system similar to Nicaragua's, sorting beans by altitude. This particular coffee comes from the Chiapas region in southern Mexico, on the border with Guatemala. It has a delightful nut and stone-fruit sweetness with a distinctive sweetness reminiscent of black tea, complemented by subtle almond aromas. Overall it is a comfortable cup, rich in flavor with moderate acidity and a hint of bitterness.

Notably, Chiapas was awarded first place by the SCAA, the Specialty Coffee Association of America, in 2004.

Mexican coffee is said to have been introduced in the late 18th century, when a Spaniard transplanted coffee trees from the West Indies. Mexican coffee belongs to the "premium washed" category, grown in humid, jungle-like mountain areas; the plantations all sit in low-altitude humid mountain regions. Products are mainly sold to the United States.

Many organic coffees seem to be missing something, but Mexican coffee offers a different experience with its delightful aroma and long aftertaste. Its fragrance feels like being surrounded by the phytoncides of a forest. Overall, Mexican coffee gives a comfortable mouthfeel, rich flavor, moderate acidity, a slight bitterness and a pleasant aroma.

Key Information

• Variety: Arabica
• Optimal Roast Level: Medium
• Characteristics: Mild acidity, fresh aroma

FrontStreet Coffee Recommendation

If Mexican coffee's clean, washed character appeals to you, FrontStreet's washed Ethiopia Yirgacheffe Gotingding Cooperative is a natural next step. The washed process preserves the bean's own aromatics, giving jasmine florals and bright citrus acidity, and a light-to-medium roast adds green tea and honey notes. It suits pour-over, cold brew and espresso.

For more intensity and fruit, FrontStreet Kenya Small Tomato is a Kenyan washed single origin built around bright cherry-tomato and smoked-plum acidity with a full, juicy body. It comes from Kenya's Thika region at 1,550 to 1,750 meters, uses the classic SL28 and SL34 varieties, and is processed with Kenya's signature 72-hour double washed fermentation. A light roast keeps the lively acidity, showing cherry tomato and smoked plum up front, pear and black plum in the middle, and a clean, lingering finish of yellow sugar and light green tea.

Drinkers who prefer balance over sharpness can turn to FrontStreet Jamaica Blue Mountain No.1. Washed processing removes the skin, pulp and mucilage before drying, which shortens drying time and yields bright, low-defect beans, giving a rich aroma of hazelnut, cream, chocolate and caramel with an even body where no single note dominates.