Fresh Roasted Coffee, Organic Mexican Whole Bean Coffee, Medium Roast, USDA Organic, 3rd Party Tested for Mold, Mycotoxin & Pesticides, Kosher, 2 lb (32 oz)

Is there a smoother coffee that is low acid with slight notes of chocolate and citrus? If there is, I want to know about it. I have tried a lot. Missions trip in Oaxaca Mexico back with locals that had 4 - 6 poles and thatched roofs. The people were some of the kindest we have ever met. Smelling coffee, I asked for some. Was invited in as a woman was roasting beans. Was offered some roasted the day before. This is as close as I have come to that day. Silky smooth, no acid, bursting with coffee flavor, slight chocolate hint with nutty floral fruity notes. Though I do like Expresso now and then this is Truly the best coffee I have found thus far. I ground my own beans, but don't let that get in the way if you don't have a grinder. Even a magic bullet will do well, or order it ground. Next harvest I'm going to order green beans from Oaxaca. If someone has found a tastier bean with this profile I would like to know about it.

Like others have said I'm no coffee coinsure but I appreciate a truly good cup of coffee and I feel that this brews into a great cup. I was actually a little surprised how much the three of us in my household enjoy this coffee. I'm not sure why, but I had expected this coffee to be closer to Folgers than something found on a shelf of coffees with a higher price tag. To be honest I bought this coffee because of the reviews here, and the price. But what really inspired me was seeing a TV show that highlighted the coffee from this region. I looked this coffee up on the internet and what I found was that it's well respected, but still felt the show was probably exaggerating a little. Eventually I decided on the two pound bag of the whole bean and placed in an airtight container thinking I would use it when as a fill in when one of our favorites ran low or use it as a change up. But my wife took the container out looked at the coffee, smelled it and decided to give it a try right off, and it's become one of the few coffees we keep on hand. So the three of us really enjoy this coffee, we've used three different brewing methods and in our opinion it works great in each. The first time my wife brewed this, she used the a Chemex 6 cup Slow drip method, and it has a wonderful rich clean taste without any hint of bitterness. In fact it seems to produce more of a slightly sweet taste, rather than anything approaching bitterness. We've also used a French Press and it works very well in the French press, but my personal favorite method is done with the AeroPress. When brewing this coffee with the AeroPress I keep pretty close to the instructions that come with the device. I do use a little more coffee than the instructions suggest, finding that the two slightly rounded scoops and about a half of another make a fantastic cup of coffee. Another reason I prefer using the AeroPress with this coffee is that it's dark enough to make a decent espresso. It's not going to be like using one of the truly dark roast coffees, but the flavor is very rich and enjoyable. in my opinion many medium roast coffees just do not lend themselves as well to this type of deeper extraction, not able to go beyond certain limitations. Over all this has become a favorite in our home, with a rich unique taste that is versatile enough to do well no matter which brewing method you might prefer. Finally yes I would recommend this to friends and family

***my five star rating is relative to other packaged and shipped coffees, NOT locally roasted coffee bought fresh from an expert roaster*** -- it's important to calibrate expectations. tl;dr - I know my coffee. This is the best coffee I have tried so far from Amazon. It has the flavor profile expected from a Chiapas coffee -- very balanced, subtle, with no astringency (bitterness). I agree with the roaster on "pear" notes, maybe a touch of piloncillo. Medium is the way to go with balanced mexican coffees IMO, unless you absolutely only drink dark roasts. This medium is a viena roast or full city, not a first crack or blonde. Just right for my taste. I've tried 6-7 different whole bean coffees on Amazon, and this is, by far the best. It does not compete with a good locally roasted coffee due to, well, nothing competes with coffee that is expert roasted within 24 hours of consumption. I have an experienced pallette for coffee, have done many cuppings, and have tried the best coffee worldwide. I don't drink alcohol, and I dislike chocolate, so I really get into coffee and am one of those folks that can identify "notes" and "finish" (I'll try to spare you here). In fact, I bought this after returning from Mexico City and having tasted Chiapas coffee only hours after roasting. This coffee has the same basic profile. I brewed this in a French Press, a pour-over, and a hirio siphon pot. The siphon pot with the cloth or paper filter was best for this. The press and the pour over were very good too. Didn't try espresso yet. My bag was very recently roasted, judging just by the aroma and oily beans alone. I recommend this coffee to people looking for something very drinkable on Amazon Prime.

This coffee has an unusually bitter bite at the onset (for context I usually buy Koffee Kult beans). I would imagine this is a regional difference with the beans, and if you're familiar with the taste you may really enjoy this coffee. I enjoy this coffee except at the onset - once I've been drinking for a while it is a smooth coffee. But I've yet to get to the point where I loved the first drink of this coffee. The beans are oily and beautiful. The aroma is a little bitter, consistent with the taste. I probably won't buy this again, but at the same time I understand that this is a quality bean that I'm just not fond of.

Great Coffee not bitter

Smells great, tastes great, tested for toxins & mold, organic, can’t beat the better price!

I prefer light or medium roasts, so as soon as I opened the bag I knew I’d be disappointed, as I could see and smell burnt coffee. This is more of a medium-dark or even arguably a dark roast, which is so frustrating for a coffee enjoyooyer, when roasters don’t label the roast properly. If you only use 3 very broad labels then you better nail it right in the middle or be more descriptive if it’s not. I brewed it using pour over between 195-200 degrees. It tastes fresh. It is mild bodied with a smooth mouthfeel and you can taste the notes of brown sugar, cashew, and pear as described so that was pretty spot on and enjoyable, but going down, the profile is overwhelmed by overly bitter tannins. I would recommend staying under 200 degrees to minimize bitterness. I do think the quality is high, and I appreciate the clean certifications, but I don’t feel it needs to be this darkly roasted and the flavor profile would benefit from dialing down the roast level some. It’s yet another great coffee ruined by an over roast. I am so tired of this frequent ruin of great coffee and subsequent mislabel, especially from a supposedly “expert” roaster, that this sin deserves a severe punishment, taking what could have been a 5 star coffee down to 3. And after a couple cups, as I’m writing this, I’m actually getting acid reflux, of which I don’t frequently suffer—another sign of too much acidity from over roasting. So unfortunately it seems I’m stuck with a giant bag of coffee that will take me a year or more to use.

Great taste a little pricey at 80 bucks .