They’ve grown arabica coffee in Mexico for hundreds of years, but Robusta coffee only appeared in 1949. The producers are intent on getting the best out of this Robusta and won’t settle for treating it like any old coffee. They found the sticky fruit flesh persistently clings to the coffee bean, and a single wash is not enough to loosen the hold. That’s when they developed this process of double washing Robusta. These very large coffee beans come out tasting profoundly clean.
The arabica coffee beans are given a medium roast and the rare, double-washed Robusta coffee beans get a long and deep roast. Together, they are given a medium roast for optimal flavour.
You’ll do a double-take when you learn Master Origin Mexico contains Robusta coffee. All the intensity of Robusta coffee is refined in a double wash and leaves you with its intense roasted and spiced notes and a rich thick texture.