Mexico La Yerba - Sweet & Funky

Most of our coffees are suitable for all brew methods. Some will shine more brewed certain ways but that is ultimatley down to your own personal preference. However you chose to brew your coffee always make sure your using fresh beans, weigh the amount of coffee your using, time your brew and weigh the yield of your coffee. 

A guide for home double espresso could be to use 18.5g of coffee, and extract in 25-30 seconds for a yield of 35-40ml.

A guide for home filter coffee could be to use 19g of coffee, brewed in 3-4 minutes with a yield of 250ml of water. 

Once you have these or any other starting point you can then experiment and adjust your recipe to acheive the taaste you want. For example, for a slightly strong cup use more coffee or try a lower yield amount.

Feel free to get in touch for some help! 

Mexico may be pictured as a land of deserts but it is in fact a country of incredible geological and climatic diversity, making it an ideal home for growing coffee. While perhaps not as globally renowned as some South American giants, Mexican coffee offers a unique taste profile that deserves a spotlight.

La Yerba is a small community situated on the northern side of the San Juan Volcano in the Nayarit State of Mexico. For this natural processed coffee, the cherry is partially dried on site before being taken to the Arrocera Wet Mill for final drying. It is then transported to El Duende Dry Mill, located in the town of Compostela, where it is hulled, cleaned, sorted, graded and then bagged for export.