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Mexico Robusta Washed


Mexico Robusta Washed
Starting at $5.00 / lb
As low as $3.75 / lb
raw green bean Green coffee is raw Roast prior to consumption

Mexican Robusta
The production of Robusta coffee in Mexico is quite significant, representing around 14% of the country’s coffee production. This specie can be found in all the important coffee producers states like Oaxaca, Veracruz, Puebla but the main production area is in Chiapas. Most Robusta is natural processed and sold to the local roasting industry. Washed Robusta Agata is grown by Don Antonio Luttmann and his family in their farms Genova, Alianza and Independencia which are located in Soconusco area of Chiapas. Already in third generation, the Luttmann familiy has an outstanding reputation as coffee farmers. The ripe Robusta cherries are carefully separated and brought to Alianza farm where in a centralized modern wet mill, coffee pulping and washing process take place. Thereafter the coffee is dried for a couple of days at the “patio” before the final drying process takes place in the drum dryers.

Cupping Notes: slightly herbal as chamomile tea, hazelnut and maple syrup with a creamy body

Coffee Bean Matrix Attributes

  • CountryMexico
  • Organic CertificationNo
  • Fair Trade CertifiedNo
  • Rainforest Alliance CertifiedNo
  • ProcessWashed
  • DecaffeinatedNo
  • Altitude (meters)800 - 1200
  • Brightness:5
  • Body:4
  • Aroma:5
  • Complexity:4
  • Balance:5
  • Sweetness:4
  • Spicy:-
  • Chocolaty:heavy bean
  • Nutty:heavy bean
  • Buttery:-
  • Fruity:-
  • Flowery:heavy bean
  • Winey:-
  • Earthy:heavy bean
  • RegionSoconusco, Chiapas
  • Varietydiverse Robusta
  • HarvestJanuary - March
  • DryingPatio and Machine

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Customer Reviews

Average Rating

by on September 20, 2020

I used a pound of this to give a blend of mine a little extra caffeine. It's super overpowering! If mixing, use sparingly. I ended up with a ratio of 5:1 (5 pounds arabica to 1 pound robusta). I am not a fan of the robusta flavor as a standalone. However, once figuring out the right ratio, it did the job by adding the extra caffeine kick that I wanted.

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by on September 5, 2020

This bean is bitter and a little burnt tasting. (I roasted right to the second crack to a medium brown color, so the burnt taste wasn’t coming from the roast level.) it’s not my thing, but not bad! It reminded me of a good cup of diner coffee. A little thin but strong. I tend to prefer something a little more fruity. Will not buy again, but I’m glad I tried it! If you don’t enjoy the fruity beans, but prefer something a little “darker” tasting, this is for you. Brewed with a Chemex. 50g coffee to 850g water at 200 degrees.

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by on August 23, 2020

The coffee I made after roasting was smelled great and very smooth, but had a earthy after taste. I had good caffeine kick. I would definitely recommend blending this with something else.

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