Mexican SHG Esmeralda

£5.00£13.00

  • Beans
  • Ground
  • 227g
  • 1KG
Clear

Sorry, this coffee is currently unavailable. 

But our MEXICAN FINCA SAN RAMON choice is a great substitute – click here to see

Origin: Pluma, Oaxaca, Mexico
Roast: Medium
Elevation: 1200-1600m
Process: Washed
Flavour: Round body, complex flowery flavour with a good acidity and nice sweetness

Mexican SHG Esmeralda

The Best arabica coffee beans that Mexico can get

In the famous coffee region of Pluma, Oaxaca, lies a long chain of volcanoes with very rich, fertile soils. This is ideal for growing the best Arabica Mexico has to offer, and at a high altitude, this coffee is sure to impress.

‘SHG’ or ‘Strictly High Grown’ is a general growing grade for all Speciality coffee and applies to plantation at 1200m or above. This allows for greater bean density and overall better cup quality.

 

Wet Milled Coffee beans to reduce defects and offer clean taste

Coffee in Mexico has a reputation and legacy of being processed the old-fashioned way. The varieties that grow there are Typica, Bourbon and the local ‘Pluma Hidalgo’.

These beans are wet milled, reducing the number of defects and giving a clean taste. There is an all-round sweetness and balanced feel to this coffee, with a complex flowery note all throughout. Enjoy black through a V60 or Chemex for subtler flavours to show through.

High elevation coffee beans for premium quality

We source so many high elevation beans here at Adams + Russell because of the sheer quality of the beans. But, one of the biggest questions we get asked is… why is high elevation better for growing conditions?

It is simply for the reason that it slows down the maturity of the process of the beans. This prolongs the growing time and means less will be harvested throughout the year.

However, when the coffee cherries take longer to mature, this allows them to absorb a higher concentration of nutrients. The result produces a cup that is more flavourful, acidic and aromatic.

 

Coffee drinking in Mexico – the huge production and historic culture

Mexico is one of the top 10 coffee producing countries in the world, harvesting over 3.6 million bags in 2016.

With poor weather conditions and issues with leaf rust over the past 5 years, the country has made a major comeback and has continued supplying us with the delicious Mexican beans that we love.

Coffee culture is big in this country and it is seen as a social activity to enjoy with family and friends. Although espressos aren’t that popular, filter and americanos are a common favourite that can be enjoyed in large quantities.

Caffeinated drinks in this country are typically sweet. Ingredients such as piloncillo (cane sugar), cinnamon, milk or orange peel can be commonly added to make a traditional coffee recipe. Keep reading to find a delicious spiced recipe…

 

Mexican spiced coffee recipe

A traditional Mexican coffee recipe combines sweetness and spice. This recipe serves 8 as in this country it is usually brewed in large quantities.

What you will need:

  • 4 and a half ounces of piloncillo
  • The zest of 1 orange
  • ¼ teaspoon of whole cloves
  • One 3 inch stick of cinnamon
  • ¾ cup of Mexican Esmeralda grounds

 

  1. Add all the ingredients apart from the grounds into a pan.
  2. Pour over 1 cup of boiling water and stir of a medium heat.
  3. Steep for at least 10 minutes, make sure all of the sugar has dissolved.
  4. Pour through a sieve into an 8 cup cafetiere.
  5. Add the grounds into the cafetiere and then fill ¾ of the way with hot water.
  6. Steep for 5 minutes, brew and serve immediately.
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