Coffee Origin
Compare 20 current Mexico specialty coffees from independent UK roasters by process, tasting notes and price.
Sorted with featured coffees first.
20 coffees
A semi-washed honey lot from Benancio Chavez at Finca Santa Elena in Chiapas. Marzipan, brown sugar, and a smooth texture come through from careful resting, pulping, and solar drying.
A natural Mexican lot from SIPRO smallholders in Chiapas, built from Caturra and Mundo Novo. Orange, raisin, and a dense body give it dried-fruit sweetness with plenty of depth.
A natural Mexican coffee from women producers in the Montana Alta region of Guerrero, dried on tarps outside family homes and carrying raspberry, chocolate, and toffee notes.
A washed Mexican coffee from Maricela Esperon in Oaxaca, carrying caramel, dark fruit, and white wine notes from a producer known for pushing beyond local processing norms.
A washed Mexican mixed lot from Guadalupe Zaju, balancing bright green fruit acidity with nutty, jam-like sweetness.
A washed Mexican coffee from Indigenous Tseltal farming communities in the highlands of Chiapas. Dried fig, caramelized sugar, and lime marmalade make for a sweet, rounded cup with a gentle citrus finish.
A Mexican black honey Gesha roasted for filter, with orange zest brightness, butterscotch sweetness, and honeysuckle florals.
A natural Mexican filter roast with black grape depth, white rum aromatics, and cocoa sweetness.
A washed Mexican filter roast with plum fruit, milk chocolate sweetness, and a pecan finish.
A decaf from Mexico made with Bourbon, Typica and Penazco grown between 1,000 and 2,050 masl. Sweet, smooth and easy-drinking, it is designed to keep plenty of flavour in the cup without the caffeine.
A half-caff blend combining Swiss Water decaf from La Tribu Grupo Mujeres in Mexico with La Morena from Guatemala. Chocolate, toffee and plum notes make it balanced, flavourful and gentler on caffeine.
A chemical-free decaf currently sourced from Peru and processed using the Mountain Water method. It is selected for a smooth, sweet cup rather than the flat profile decaf can sometimes bring.
A washed Bourbon and Caturra lot from Finca Villaure in Guatemala's Antigua Valley. Green apple, plum, and cocoa notes reflect careful ripe picking, fermentation, washing, and slow patio drying.
A washed coffee from the Mazatec community in Mexico, with blackberry, red apple, and roasted almond character.
A washed Mexican coffee from smallholder producers near Oaxaca City, grown under natural shade. Milk chocolate, pecan, and glace cherry notes make it sweet, accessible, and quietly complex.
House Red is Red Bank's everyday filter coffee, designed as a classic, familiar, crowd-pleasing cup. It keeps the profile comforting and easy to drink without chasing extremes.
A washed Mexican coffee from growers in San Mateo Yoloxochitlan in the Mazateca region. Honeysuckle, mandarin, and agave notes make it balanced, nuanced, and expressive of the region.
A mountain water decaf from producer communities in Frailesca, Chiapas, Mexico, made from Typica, Mundo Novo, Bourbon and Caturra. Creamy sweetness, Werther's Originals and red apple notes keep it comforting without the caffeine.
A washed Mexican coffee produced by 58 Indigenous women from the Tseltal community. Mixed varieties create a sweet, syrupy cup with medium acidity and an easy, generous feel.
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