Mexico San Fernando
A classic crowd-pleaser! Milk chocolate notes are the dominating flavour of this coffee, followed by hints of caramel and hazelnut and backed up with a big body and buttery mouthfeel. This is what we call a coffee-tasting coffee. Mexico's fair trade organic Union de Ejidos y Comunidades (San Fernando Cooperative) was established in 1984 by 17 smallholder coffee farmers. Bordering the lush rainforest of Sumidero Canyon National Park, Chiapas, the South Mexican San Fernando cooperative is committed to increasing the quality and resilience of their coffee crops and keeping the needs of the community at the heart of its operation. Learn more about the San Fernando Cooperative. COOPERATIVE | San FernandoLOCATION | San Fernando Region, ChiapasMEMBERS | 1400+/- MembersMASL | 1300 - 1450PROCESS | Washed
Available Sizes & Prices
250g: $20.63
500g: $39.00
1kg: $75.00
Prices updated:Regional Comparison: Mexico
Brewing Guides
Hario Switch
if sour: grind 2–3 clicks finer and/or raise water temp 1–2°C and/or increase steep by 15–30s; if bitter: grind 2–3 clicks coarser and/or lower temp 1–2°C and/or shorten steep by 15–30s
Brewing Steps
- 1. Add 15g coffee (≈30 clicks) to the Hario Switch. Tare the scale and have 240g water ready.
- 2. Bloom with 40g water gently poured to saturate grounds. Start timer — bloom for 30 seconds.
- 3. At 0:30, pour the remaining 200g steadily and evenly to reach 240g by ~0:45. Give one gentle stir or swirl to ensure uniform suspension.
- 4. Close the Switch lid and steep until 2:15–2:30 total immersion time. At 2:30, flip/open the Switch to drain into the carafe. Expect final drain/finish around 2:45–3:00. Serve immediately.
Pro Tips
- 💡 Use the Switch’s immersion: aim for even saturation during bloom and a single steady pour — this highlights the milk‑chocolate and caramel notes and preserves the buttery body.
- 💡 Key factor: grind consistency and timing. If you get thin/sour cups, grind finer or add 15–30s of steep; if harsh/bitter, go coarser or shorten contact time.
Sour → grind 2–3 clicks finer, raise temp 1–2°C or add 15–30s steep. Bitter → grind 2–3 clicks coarser, lower temp 1–2°C or shorten steep/drain earlier; also check for over-roasted beans or stale coffee and adjust dose down by 0.5–1g if needed.
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