Introduction to Mexican Three Seasons Orange Coffee Estate - How to Enjoy Mexican Coffee and Mexican Coffee Cooperatives

Mexican Coffee Excellence

Mexico is a land of striking variety - deserts, blue waters, mountains, vast cities, and small villages. In recent years, growing demand for high-quality coffee has sharply increased buyer interest in Mexican coffee, helping lift Mexico's status from a source of blending coffee to a producer of single-origin and organic specialty products.

Cup of Excellence Competition

The Cup of Excellence (COE) is the most rigorous and objective coffee competition.

CESMACH Cooperative

CESMACH stands for Campesinos Ecologicos de la Sierra Madre de Chiapas (Ecological Farmers of the Chiapas Sierra Madre). The cooperative was established in 1994 in Mexico's ecologically rich El Triunfo region. Farmers cultivate coffee under the shade of cloud forests using organic methods to avoid disrupting the natural ecosystem. Although this environment limits the area available for cultivation, decomposing leaves under the shade supply fertilizer nutrients to the coffee trees, while the diverse bird species of the ecological area keep coffee pests in check.

The CESMACH cooperative uses community development funds from fair trade to build warehouses, providing adequate space and equipment for coffee storage and packaging operations, improving quality and reducing costs.

Beyond being environmentally friendly, CESMACH is also committed to women's empowerment. Locally, because husbands often must move to other regions for work, many women take on the responsibility of caring for entire families, often facing insufficient income and food shortages.

CESMACH is a member of the Cafe Femenino Foundation. Cafe Femenino has long focused on women in coffee-producing regions worldwide, providing diverse income sources and empowering women's leadership and cooperative management, hoping to change the unfairness and long-term neglect women face and to build their confidence and independence.

Three Seasons Orange Estate

Three Seasons Orange Estate is the collective name for three small farms, cultivated separately by three generations but harvesting and post-processing their finest batches together!

The estate names and the three generations are: Los Azahares Primavera, Los Azahares Verano, and Los Azahares Otono 2017, tended by family members Diego Jimenez Luna, Pedro Jimenez Santiz, and Antonia Giron Lopez.

Three Seasons Orange Estate sits in Tenejapa municipality, Chiapas state, at an altitude of 1,570 meters. The varieties are Bourbon and Yellow Catuai, processed using traditional washed methods. Chiapas lies in Mexico near the Guatemalan border and belongs to the high-altitude coffee cultivation zone. Since the first Cup of Excellence competition in 2012, Chiapas has produced many award-winning small estates. Three Seasons Orange's cultivation management - from harvest to manual depulping, simple fermentation-tank processing, and drying after fermentation (sun-dried or machine-dried) - reflects a model common in the region: handling every process independently without outside help. Lacking the resources to hire workers and operating at small scale, they have become self-sufficient family estates.

Brewing Recommendations

FrontStreet Coffee recommends brewing with water at 89-90°C. Three Seasons Orange coffee offers delicate floral notes and sweet, varied fruits - berries, pineapple, lime, sweet citrus, lemon balm, and honey. The aftertaste is delicate, with layered and lasting flavors. The overall profile is genuinely rare, standing out even among award-winning beans from Central American countries - definitely worth trying!

About FrontStreet Coffee

FrontStreet Coffee is a roastery with a small shop but a remarkably diverse selection of beans - from famous estates to lesser-known gems - and all beans are shipped within 5 days of roasting so they reach you at peak flavor.

FrontStreet Coffee Recommendation

If this high-grown Mexican washed coffee has you in the mood for more balanced, milk-friendly beans, FrontStreet Coffee's espresso blends are an excellent next step. The FrontStreet Premium Blend - Colombia washed and Brazil pulped natural - shows nuts, dark chocolate, and caramel with a comfortable sweet-bitter edge; with milk it makes a silky latte with stable latte-art patterns and rich roasting aroma. The FrontStreet Commercial Blend adds a small amount of Robusta to the same Colombia-Brazil base, layering toast, almond, and walnut notes with excellent crema flow, low acidity, and great value for cafes.

For a nuttier, more balanced cup, the barista-favorite FrontStreet Black Cocoa Blend combines Yunnan washed arabica with Brazil pulped natural, offering the gentle acidity of ripe plums, cream-chocolate and cocoa-cookie aromas, balanced flavor, and a golden-creamed crema - ideal for shops, bakeries, or a home machine. Those who prefer a non-bitter, floral style should try the FrontStreet Strawberry Candy Geisha blend: three single-origin components with rose florals, so that even an americano or latte reveals grape, dried blueberry, sweet orange, and fruit-candy notes.