This beautiful honey process lot is such an incredible addition to our menu.
You get a lot of what you expect from a Mexican coffee. Some subtle chocolate and a ton a brown turbinado sugar. You'll also find the coffee can be a bit citrussy and buttery as well.

But it's also tropical (think pineapple) and we got hints of stone fruits in the finish as well.

Our favourite thing about this coffee is the mix of heavy body and texture and the tropical tone.
And don't get fooled by this being a relatively light roast: it makes astonishing espresso, and if you pull a long shot in time and short in ratio, it makes of a very nice milky drink.

We highly recommend waiting at least 10-12 days to brew this coffee as we've seen our light roast peak in flavours around 20 days.

Method Dose Ratio Time
Espresso 18 g 2.2:1 26-30 sec
Espresso with milk 18g 1.9:1 35-40 sec
Americano 18 g 2.3:1 28-32 sec


20 g 17:1 3:15-3:45 min

 Chemex & Batch Brew

40-60 g 16.5:1 4:30-5:30 min

 French Press

18-25 g 15.5:1 3:15 min steep time
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