La Unión represents the future of Mexican specialty coffee, blending tradition with innovation. We sourced from Guerrero and Oaxaca, two regions with distinct terroirs, to create a profile that is both bold and refined. The careful balance of anaerobic natural and washed processes highlights Mexico’s ability to produce coffees with depth, vibrancy, and sweetness. Thoughtfully roasted for espresso extraction, La Unión MX Espresso is designed to shine in a ristretto-style shot, offering a syrupy body, caramelized sweetness, and fruit-forward complexity—perfect solo o con leche.
Region
Atoyac de Álvarez, Guerrero
Nestled in the Sierra Madre del Sur mountain range, Atoyac de Álvarez benefits from fertile volcanic soils and diverse microclimates shaped by its proximity to the Pacific Ocean. These conditions provide an ideal environment for cultivating high-quality Arabica coffee.
San Mateo Yoloxochitlán, Oaxaca
Located in Oaxaca’s Sierra Mazateca, San Mateo Yoloxochitlán sits at elevations ranging from 1,650 to 1,900 meters above sea level. This region’s subtropical climate, mist-shrouded forests, and nutrient-rich soils create exceptional growing conditions for Arabica varieties such as Typica and Bourbon. Traditional farming practices and the cultural heritage of the area further enhance the complexity and uniqueness of its coffee.
Process
This is a blend of 70% Anaerobic Natural and 30% Washed, balancing berry sweetness with crisp structure. The anaerobic natural process enhances fruit intensity and body, while the washed component refines acidity and clarity. Together, they create a cup that’s jammy, structured, and velvety, with layered complexity y carácter.
Varieties
La Unión Rosita is a celebration of Mexico’s volcanic terroir and heritage-driven farming. Grown high in the mountains of Oaxaca, this blend brings together three classic varieties—each one deeply rooted in the region’s coffee tradition and cultivated with care by the producers of La Unión.
Typica – Known for its clarity and grace, Typica adds a soft floral lift and a clean, honeyed sweetness to the cup. Mundo Novo – Brings structure and depth, grounding the blend with cocoa tones, rich mouthfeel, and a lasting complexity. Caturra – Adds sparkle and energy, delivering citrusy brightness and a rounded acidity that brings the profile to life.
Together, these washed and anaerobic natural process beans create a layered, expressive cup: smooth, fragrant, and subtly vibrant.
Altitude
1,200 to 1,900
These coffees benefit from the ideal conditions high altitudes provide. The cooler temperatures at these elevations slow the maturation of coffee cherries, allowing for greater development of sugars and complexity in the cup.
Tostado
The roasting profile was adjusted to match our ristretto extraction style. By extending the maillard phase and caramelization, we showcase the creamy tactile and the harmonious flavors.
ESPRESSO
Designed for a rich, structured ristretto-style shot, this recipe balances deep sweetness, velvety body, and a lively acidity by slightly extending the yield beyond a traditional ristretto. The result? An extraction with layered complexity.
Pro Tip: Adjust your grind finer if shots run too fast, or coarser if too slow. Expect a syrupy, chocolaty, fruit-forward espresso with caramelized sweetness and a lingering finish. Perfect solo o con leche.
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