Mexico coffee, roasted in Australia

203 beans from 137 Australian roasters. The most common roasts are medium, medium dark and medium light. The roasters describe these beans most often as chocolate, caramel & sweet, creamy body and nutty.

Mexican coffee is grown in Chiapas, Oaxaca and Veracruz, washed, and lighter in the cup than its neighbours. It tastes of almond, milk chocolate and gentle citrus. A good deal of it is certified organic and it is often the mildest coffee in a roaster's range.