Single-Origin Filter Coffee: Mexico vs. Kenya Tasting Notes

Quick Answer

If you enjoy juicy, berry-forward cups, choose the Kenyan Ichamama; for a softer, fruit-toned brew, the Mexican Meya is your pick.

Frequently Asked Questions

Which coffee is sweeter?

The Mexican Meya tends to have a softer, more delicate sweetness from its natural processing, while the Kenyan Ichamama offers a brighter, more tart fruitiness.

Which coffee is more acidic?

Kenyan coffees like Ichamama are typically more acidic, with a lively, wine-like brightness. Mexican coffees like Meya are usually smoother and less acidic. If you are sensitive to acidity, start with the Mexican option.

How should I brew them?

Both are filter coffees, so use a pour-over or drip brewer. For Kenyan coffees, a slightly finer grind can enhance the fruit notes; for Mexican, a medium grind works well. Experiment with grind size to find your preferred balance.

Featured Coffees

• Meya, Filterkaffee aus Mexiko: Meya is a Mexican filter coffee with tasting notes of red berries, juicy and elegant, grown in the Sierra de Zongolica, Veracruz, by the Citlal Kafen cooperative, using a 90-hour fermentation and natural drying process. This natural process enhances the fruity, wine-like characteristics, making it a great choice if you prefer a smooth, berry-toned cup.

  

• Ichamama, Filterkaffee aus Kenia: Ichamama is a Kenyan filter coffee with tasting notes of raspberry and rosehip, juicy, from the Nyeri region, produced by the Ichamama cooperative, using washed processing. The washed process highlights the bright, tea-like acidity and clean fruit flavors, ideal for those who enjoy a vibrant, complex brew.