Mexico La Yerba - Sweet & Funky

Use these recipes as starting points and adjust to suit your coffee, equipment and taste. Weigh your coffee and water, and change one variable at a time.

Espresso

Start with 18.5g of ground coffee and aim for 37g of espresso in the cup in around 25–30 seconds. Use a basket suited to that dose. Weigh the finished espresso rather than measuring its volume, as crema changes the volume. Adjust the grind to help reach your target, then refine the recipe by taste.

Pour-over filter coffee

Start with 19g of coffee and 300g of brewing water. The finished drink will weigh less because some water stays in the grounds. For a V60 or similar brewer, try a total brew time of around 3–4 minutes and adjust the grind and pouring to suit your equipment and taste.

If the cup tastes too strong, try a little more water for the same coffee dose; if it tastes too weak, try less water. For help choosing coffee or a grind, read our coffee guide or contact us.

Mexico may be pictured as a land of deserts but it is in fact a country of incredible geological and climatic diversity, making it an ideal home for growing coffee. While perhaps not as globally renowned as some South American giants, Mexican coffee offers a unique taste profile that deserves a spotlight.

La Yerba is a small community situated on the northern side of the San Juan Volcano in the Nayarit State of Mexico. For this natural processed coffee, the cherry is partially dried on site before being taken to the Arrocera Wet Mill for final drying. It is then transported to El Duende Dry Mill, located in the town of Compostela, where it is hulled, cleaned, sorted, graded and then bagged for export.