Mexico
$24.99About $1.38 per cup · 18 cups per 12 oz bag, recipe-dependent
An easy start for drip & pour-over. 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,...
An easy start for drip & pour-over.
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.
Grind
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One-time order. No subscription required.
✓ First bag ships free with FIRSTBAG · Roasted after you order · arrives in 3–7 business days · Starting recipe for your machine in every bag
Pairs well with
Free shipping over $35Add a second bag and shipping is on us. Default: 12 oz, whole bean — change the grind in the cart.
Brew guide
- Ratio
- 1:16 · 60 g per litre
- Grind
- Medium (drip ground)
- Water
- Fresh, filtered
- Time
- 4–6 min
- Fill the tank with fresh water to the line for your cups.
- Paper filter in, 1 rounded tablespoon (8 g) of coffee per cup.
- Brew, then pour right away — do not leave it on the hot plate.
- Too bitter? Grind coarser or use a little less. Too weak or sour? Grind finer.
- Ratio
- 1:16 · 20 g to 320 g water
- Grind
- Medium-fine
- Water
- 92–96 °C (just off the boil)
- Time
- 3:00–3:30
- Rinse the filter, add 20 g of coffee, level the bed.
- Pour 50 g of water, wait 35 s for the bloom.
- Pour in slow circles to 320 g by 1:45.
- Let it draw down. Aim to finish around 3:00–3:30.
- Ratio
- 1:14 · 30 g to 420 g water
- Grind
- Coarse
- Water
- 94 °C
- Time
- 4 min
- Add 30 g of coarse coffee, pour 420 g of water, start a timer.
- At 1:00 stir gently and put the lid on, plunger up.
- At 4:00 press slowly.
- Pour everything out right away so it stops brewing.
- Ratio
- 1:2 · 18 g in, 36 g out
- Grind
- Fine (espresso)
- Water
- 93 °C, 9 bar
- Time
- 27–32 s
- Dose 18 g into the basket, distribute and tamp level.
- Start the shot and stop at 36 g in the cup.
- If it runs faster than 25 s, grind finer. Slower than 35 s, grind coarser.
- For milk drinks, use the same shot and steam to 60–65 °C.
- Ratio
- 1:8 · 100 g to 800 g water
- Grind
- Coarse
- Water
- Cold, filtered
- Time
- 14–18 h in the fridge
- Combine 100 g of coarse coffee with 800 g of cold water in a jar.
- Stir, cover, refrigerate 14–18 hours.
- Strain through a paper filter or a fine sieve.
- Serve over ice; dilute with water or milk to taste.
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