Mexico Coffee Beans

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.

Please note: this is a very special lot, so we roast it in small batches every Tuesday. Your order will be dispatched once your coffee has been freshly roasted, so you may have to wait until the following Tuesday for your whole order to arrive.We’re delighted to share this coffee from El Equimite, a remarkable farm in Veracruz, Mexico, led by Gibrán Cervantes. Gibrán combines traditional farming knowledge, biodiversity and deep respect for the land to grow expressive coffees while protecting the ecosystem they depend on.El Equimite is what Gibrán calls an “edible forest”: a living farm where coffee grows beneath the native canopy alongside fruit trees, medicinal plants, wildlife and a natural lake. It’s one of the few Demeter-certified biodynamic coffee farms in the world, managed as a connected, living system. Its cool, misty cloud forest climate slows cherry maturation, developing the sweetness, clarity and complexity we love in the cup.Gibrán’s work also extends beyond his own farm. Through Ensambles, a project he founded, he brings producers together to share knowledge, strengthen communities and explore more sustainable ways of farming. His aim is not just exceptional coffee at El Equimite, but a more resilient future for coffee across Mexico, showing how quality and sustainability can grow together.

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.

In Guerrero, farmers have very small lots growing their coffee in forests surrounding their homes in much the same way that a lot of Ethiopian coffee is. Coffee trees are grown in the wilds around the farmers home alongside other crops and flora. This creates a default biodiversity. This is an ancient practice of the indigenous producers in the area, where tradition and spirituality combine to benefit the product and the environment. This form of agroforestry has now been proven to increase farm productivity and profitability, reduce soil erosion, create wildlife habitat, improve soil structure, and help with carbon sequestration – the storing of carbon dioxide. In simple terms this means that carbon dioxide is captured by the forest and essentially stored underground, reducing the farm's impact on global warming. Guerrero has long been overlooked by the Mexican Government and communities here have historically been very vulnerable to cartels. Coffee farmers were only able to sell to coyotes who would often cheat or go back on promises. This history meant it took a lot of work for our friends at Ensambles to build trust in this region. But over the years working in the region they, and we, have seen improvements to the communities and a desire to invest in improving the quality of their crop each year.

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.

As pioneers in the London specialty coffee scene The Fields is a nod to our London Fields neighbourhood and a vehicle to explore the boundaries of possibility in coffee processing and sustainability.

Our first Mexican beauty from the Sierra Sur region where we visited back in March this year is from Carlos Hernandez and a naturally processed Pluma Hidalgo variety. Naturals (dried in the skin) are risky in Mexico because of the humidity, but when they're good, they're very good. Carlos is a member of Union San Pedro located in Barrio San Antonio in San Pedro El Alto. 2025 was his first year producing naturals alongside his regular washed coffees (that contribute to the Union San Pedro Blend). The first year was certainly a trial or proof of concept phase and as the coffees cupped very well Carlos began to expand his naturals and also experimenting with honeys this year. For this natural process, cherry is rested for three nights in the skin and then dried on patios, Petates (mats) and even at times inside the house depending on the weather, for an average drying time of 20 days. Raw Material and Red Beetle Coffee Lab have focused their work in the Oaxaca and Chiapas regions and been working with smallholder producers contributing to regional 'blends' as well as separating some special coffees for micro-lots including this natural from Carlos Hernandez. It was a privilege to cup these fresh crop coffees at the Red Beetle HQ and a few the the many lots we tasted have made their way to the UK spread amongst the roasters that attended the trip. We were lucky in securing this lot from Carlos and it's our first release from that trip. Production yields have become dangerously low and over the last ten years coffee leaf rust disease and the lack of financial or agricultural means to tackle it has reduced production by up to 90% in some regions. The average yield in Oaxaca is now just 100kg of parchment per hectare. For context, in Colombia, the average yield is 2,400kg per hectare. The vast majority of Mexico’s 500,000 coffee producers are smallholder farmers and have one hectare or less of land under coffee. This makes the average annual production for many producers just 100kg, making coffee farming more and more unsustainable. This is fuelling widespread migration to urban centres in Mexico and the United States. In short, coffee production is disappearing.

Our latest decaf coffee is from Chiapas in Mexico and uses the Mountain Water decaffeination method at the Descamex facility in Córdoba, Veracruz. The water used in this process comes from the Pico de Orizaba, the tallest volcano in Mexico located in Veracruz. This water is used to extract caffeine from the green coffee beans under controlled conditions of flow, temperature, pressure and vacuum in combination with a green coffee concentrate and a sophisticated filtration system (much like the Swiss Water decaffeination method) in combination with special filters. Mountain Water Decaf Quetzal originates from 24 communities located across the VI Frailesca region and the Sierra Mariscal, traversed by the Sierra Madre de Chiapas, Mexico. This coffee is influenced by the favourable microclimates of the El Triunfo Biosphere Reserve, which benefits local biodiversity and the economy. The coffee farms, situated between 1,200 and 1,800 masl, are developed in polycultures that offer significant environmental, social, and economic benefits.

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 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.

Some days call for a flat white. Others for a slower brew. It's nice to have a coffee that doesn't mind which. Sweet toffee apple, juicy blackberry and roasted almond come together in a beautifully balanced cup that's just as enjoyable with milk as it is black. The sort of coffee you'll end up buying for someone else to try.

A fruit-forward Mexican single origin with plenty of sweetness. Nayarit is a naturally processed coffee bursting with blackberry and cherry, rounded out by smooth caramel and a comforting, sweet finish. his coffee comes from Nayarit in western Mexico and is sourced through Grupo Terruño Nayarita, which brings together local producers and a team dedicated to processing and quality. The cherries are picked and taken to one of three local processing sites: Arrocera, Pantano or Rustico. Whole cherries are rinsed, then dried until they reach a raisin-like stage. They travel to the El Duende dry mill in Compostela, where drying is finished on patios, and the coffee rests for 13 weeks before export. Throughout, samples are roasted and cupped and the details recorded in the FincaLab quality system, so every step from cherry to green coffee is tracked. Why you’ll like it: if you enjoy fruity, jammy coffees with a sweet finish, this natural Mexican is a great choice for filter, AeroPress and even as an espresso. Check out our brew guides to consistently make delicious coffee at home!

Only 600 bags available + a FREE sticker with every order. To celebrate Día de Muertos, Mexico’s colourful and joyful festival, and the wonderful diversity of Mexican coffee, we’ve created this limited blend for one day only. It brings together two coffees from Nayarit, a state stretching from the Pacific coast up into the Sierra Madre Occidental and one of the northernmost coffee-growing regions in the Americas. The washed coffee gives a thick, rich chocolate base with complex sweetness, while the natural adds a lovely black cherry undertone.

A shade-grown washed coffee from smallholders near Oaxaca City, Mexico, with milk chocolate, pecan and glace cherry notes.

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.

Red Bank's seasonal house espresso returns to a washed community lot from Zapoteco producers in Mexico's Sierra Juarez. Dark chocolate, vanilla, and apricot notes make it rich, round, and sweet.

A washed Mexican coffee from growers in San Mateo Yoloxochitlan in the Mazateca region, with honeysuckle, mandarin and agave notes.

This is one of our most important coffees of the year. Mexican coffee has dwindled to almost nothing in recent years as a result of coffee leaf rust, low C market prices, political strife, and drug trafficking. Almost all remaining Mexican coffees are grown on large estates in Oaxaca and other well-known provinces. This coffee is different. It is from the Guerrero region, and is grown by indigenous people in traditional biodynamic fashion. These coffees are from tiny farms (often less than a hectare) with productions of less than 60 kg from many of them. These farmers' way of life depends on companies like Skylark to support them by paying higher prices than the market would offer for the quality they supply... that's why we bought a really big lot from Guerrero this year. Fortunately, the quality of this particular lot is stellar. Luscious notes of Ferrero Rocher and cherry preserve will reward you for supporting these farmers along with us. We sourced this coffee through Ensambles, who do superlative work to shepherd this coffee from seed to our roastery. Here's a bit more info from them below: The state of Guerrero is one of Mexico’s 16 coffee producing states, bordering Oaxaca and Puebla. In Guerrero, 80% of the territory are mountains and the main economic activity is agriculture. Coffee was first introduced by the Spanish along the coast in Sierra de Atoyac, and most of the labor force for picking coffee was brought over from the poorest areas of Guerrero - a region called Montaña Alta. Those workers, seed by seed, propagated their homes with coffee, bringing it in their pockets from the big plantations in Atoyac. The region is now characterized by the production of shade grown natural coffees. Guerrero almost only produces naturals, which is rare in Mexico, with more than 90% of total exported coffee being washed. Nowadays, Montaña Alta suffers from high rates of poverty, marginalization and migration to the more northern states of Mexico, as well as the US, in search for work. In the face of a lack of opportunities, and the growing demand for narcotics in northern countries, a crack in the door was opened for drug trafficking to take over these vulnerable regions. This proliferation of narco-trafficking has unfortunately painted Guerrero in a very unfavorable light, the perception of which is exceedingly difficult to overcome. Because of this context, few companies have invested in the area with regards to the purchasing of coffee. Almost 100% of Guerrero coffee is bought, directly or indirectly, by one single private company, who then resells to a big international buyer. This monopoly has set very low prices for coffee and a general lack of interest from this crop. Ensambles Cafes Mexicanos began a project focused on specialty coffee in this area back in 2017, a project led by Miguel Guevara, an agronomist originally from Montaña Alta. Miguel has been working with producers to improve quality and help reach out to different markets. Miguel delivers training on selective picking, cherry flotation, and drying. He also supports the project by obtaining regional funds to finance nurseries, local warehouses, raised beds etc. The first producers to join this initiative were all women. Many women in this region are empowered to make decisions because their husbands are living farther north for work. Those women call themselves the “Evas," in reference to the first woman Eve. They decided to call the project JUBA, which means 'mountains' in their indigenous language Mephaa. Discontentment with low prices has allowed this project to grow rapidly, increasing from 5 to now 70 producers in 5 years. Ensambles now has a regional lab in Montaña Alta with analysts and cuppers where producers can come and bring their sample. We provide feedback and recommendations until their coffee qualifies for the specialty premium. Our criteria range from cup quality, humidity/water activity, to yield. We are now able to employ and empower two women from the community to coordinate the lab and reach out to more producers across the region. "Nahual" means the ability to transform yourself into another being. We think it is a good analogy for the switch from commercial low paid coffee to quality better priced coffee. Elevation: 1400 Meters above Sea LevelVarietal: Oro AztecaCup score: 84.5Price paid per kg: £9.70Process: Grown biodynamically, then processed naturally on raised African beds.

This special decaf is extra cosy and comforting as we approach the longer nights and chillier winds. Its mountain water decaffeination process gives it a delightful malty flavour reminiscent of pumpernickel bread, while notes of chocolate and sweet plum jam round things off for a soothing, end-of-day experience. This decaf coffee comes to us via Ensambles, one of our key importing and social value project partners in Mexico. Ensambles does amazing work to invest in communities for their future empowerment, including on-field education and support, quality control training, and outreach to rural growers who only speak indigenous languages and are otherwise cut off from the specialty coffee scene. Quetzal Decaf is a blend of lots from Capitán Luis A. Vidal Cooperative in Jaltenango and Majomut Organic Organisation in the Chiapas Highlands. Its origins span two iconic regions of the state: the welcoming mountains surrounding the El Triunfo Biosphere Reserve in the Sierra Madre del Sur, and the rugged volcanic landscape of the Chiapas Highlands. Cultivated without agrochemicals and in accordance with organic farming principles, this decaf reflects the producer communities' commitment to environmental conservation and the responsible management of soil and ecosystems. It underwent the Mountain Water Decaf process, a natural method that preserves the bean's sensory qualities while ensuring a clean, balanced cup that respects the environment. The Mountain Water Decaf process, developed by Descamex in Córdoba, Veracruz, uses glacial water steam from Pico de Orizaba to remove caffeine from green coffee beans without the use of chemicals. This method preserves the coffee's flavor and aroma while removing up to 99% of the caffeine. Elevation: 1000-1800 MASL Varietal: Caturra, Mundo Novo, Typica, Bourbon, Marsellesa, Sarchimor Cup Score: 84 Price paid per kg: £10 Process: Washed, mountain water decaffeinated