Mexico — SHG (Strictly High Grown)

Origin: Various Regions (Chiapas, Oaxaca, Veracruz)

Profile: Delicate, Nutty, and Refreshingly Light

Mexican SHG (Strictly High Grown) coffee is the hallmark of high-altitude farming in the Sierra Madre mountains. Grown at elevations above 1,200 meters, these beans develop a refined density that separates them from lower-altitude commercial lots. While some Central American neighbors focus on intense acidity, Mexican SHG is prized for its exceptional balance and “clean” mouthfeel.

Most Mexican SHG is Washed (Wet-Processed), which highlights the bean’s natural sweetness and produces a transparent cup that is perfect for those who enjoy a milder, more sophisticated coffee experience.

Flavour Experience

Body: Light to medium; crisp and tea-like.
Notes: Gentle layers of milk chocolate, roasted hazelnuts, and brown sugar, often accompanied by a subtle cinnamon hint.
Acidity: Mild and “bright”—reminiscent of green apple or white grape.
Finish: Very clean and short, with a delicate floral aftertaste.

Best Enjoyed As

Because of its lighter body and delicate flavor profile, Mexico SHG is a versatile staple for the modern specialty market:

The “Connoisseur’s” Morning Brew: Ideal as a light-roast filter coffee that won’t overwhelm the palate.
Cold Brew: Its nutty, chocolate-forward profile translates into a very smooth, “sweet-water” style cold brew.
Specialty Blending: Roasters often use Mexican SHG to “brighten” a blend without adding the heavy fermented notes of a Natural process or the intense citrus of a Kenyan coffee.

Regional Focus: Chiapas vs. Oaxaca

Chiapas (Southern Border): Usually more full-bodied with deeper chocolate and spice notes, similar to Guatemalan profiles.
Oaxaca: Often lighter, with more pronounced floral aromatics and a sparkling, fruit-like acidity.