Organic Mexican Green Coffee (Unroasted)

I have roasted beans from just about everywhere and the Chiapas beans are still the most consistent and flavorful around. I roast them in a small antique cast iron pot without any difficulty. People who try the coffee are surprised to learn it is from Mexico. I cowboy coffee the grounds in an old glass pot and the results are truly impressive.

My husband made this coffee one morning and forgot to pour all of the water through the filter. (only about 1/2) It was the best cup of coffee I ever had. I roasted it to a medium/dark roast.

I've roasted many of the coffees from Dean's and I like the Mexican and Columbian best. The Mexican coffee, roasted just to second crack, has good coffee flavor with no significant bitterness (after properly rested). I also find it is easier to roast consistently than the Columbian. For these reasons, it is my top pick.

. . . and holds it's flavor for at least 4 weeks after that. That's the longest it's taken me to finish drinking a batch. As good at day 37 as at day 7 by my taste.

Roasted to medium roast. Allowed it to rest before brewing. Description is spot on for flavor. Would definitely recommend.