Mexico

For everyday chocolate lovers

Your easy daily mug: smooth chocolate with a soft fruit lift — black or with milk, never bitter.

Medium roast • Chocolate • Gentle fruit • Smooth

Best for

  • Morning coffee
  • A drip machine
  • Your first specialty coffee
  • People who hate bitter coffee
  • Black or with milk

Why people love it

  • Chocolatey with gentle fruit
  • Smooth and never bitter
  • Roasted fresh after you order
$25.99· about $1 a cup

🚚 First bag ships free — use code

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How it tastes

Chocolate
Fruit
Brightness
Body

Not sure? Compare Adira coffees

ORIGIN STORY

Origin

Mexico

Tasting Notes

Lemon, Brown Sugar, Dark chocolate, Dark cherry

Roast Level
LightMed LtMedMed DarkDark
Mexico — Origin

ORIGIN STORY

Adira Mexico is a beautifully balanced single origin coffee from Chiapas, grown at high elevations and washed processed for a clean, expressive cup. This coffee brings a smooth, creamy body with medium acidity and layered notes of lemon, brown sugar, dark chocolate, ripe cherry, and orange. The result is a sweet, clean finish that feels both bright and comforting — perfect for anyone who enjoys a coffee with chocolate depth, gentle fruit complexity, and everyday drinkability.

Sourced from the Alma de Chiapas network, this coffee represents the work of hundreds of smallholder farmers dedicated to quality, sustainability, and long-term community growth. The cooperative supports producers with business, finance, and quality-management development, helping farmers strengthen their independence while preserving the rich coffee tradition of Chiapas. Medium roasted to highlight its natural sweetness and structure, Adira Mexico is an elegant cup with character, balance, and a clear sense of origin.

Choose Your Brew

Tap a method to see the exact recipe — coffee dose, water, grind, and step-by-step.

Espresso

Concentrated Perfection
Time25–30 sec
Coffee18–20 g
Yield36–40 ml
GrindVery Fine
  1. Heat the machine 15–20 min. Flush water through the group head.
  2. Dose 18–20 g, grind very fine — like powdered sugar.
  3. Distribute evenly and tamp with ~15 kg pressure.
  4. Flush group briefly, lock in the portafilter.
  5. Extract 25–30 sec → stop at 36–40 ml.
  6. Sour = grind finer. Bitter = grind coarser.
  7. Stir the crema and enjoy.
Tip: Use coffee 7–21 days from roast date for best crema.Full guide →

Customer Reviews

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