The coastal city of Veracruz, located along the Gulf of Mexico, was the gateway for coffee to disseminate throughout the country after the first plants arrived in Mexico in the 18th century from the Caribbean.
Mexico coffees typically have balanced sweetness and round chocolate and toffee notes. Many Mexico coffees are shade grown under forest canopies, helping conserve ecosystem biodiversity.
Half a million coffee growers in Mexico depend on coffee for their livelihoods. One can find coffee intercropped with citrus, corn, banana, and other produce for home consumption. Most farmers in Mexico are smallholders with less than 10 hectares.
This lot of Veracruz coffee beans was sourced from small holders across the region. The coffee combines Tipica, Bourbon and Caturra varieties. Before undergoing Mountain Water decaffeination at the nearby Descamex facility, it was washed and fully sun-dried.
| Origin | Mexico |
| Region | Veracruz |
| Producer | Various small holders |
| Variety | Tipica, Bourbon, Caturra |
| Altitude | 1400-1600 masl |
| Processing Method | Washed, Mountain Water decaffeination process |
| We taste | Milk chocolate, orange, sugar cane |
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