Mexican Don Pepe

Mexican Don Pepe Coffee

Don Pepe Coffee S.A. de C.V. was created in 1994 under the direction of C.P. José Gorbeña Marenco, starting in Córdoba and then moving into Huatusco making the adventure in the coffee industry consolidating their presence in states like Veracruz, Chiapas, Oaxaca, Guerrero y Puebla through an ambitious marketing strategy of all types of coffee.

Mexico has a long history of coffee production as well as its Latin neighbours to the south. Mexican coffee is grown mainly in the South Central to Southern regions of the country. Coffee from Coatepec and Veracruz is much different from Oaxacan Plumas, which are in turn much different from the southernmost region of Chiapas.


In general, you can expect a light-bodied coffee, mild but with delicate flavours, but there are exceptions of course. Mexico is one of the largest producers of certified organic coffees, and because of the close proximity, most Mexican coffee is exported to the U.S.


Coffee was introduced into Mexico during the nineteenth century from Jamaica. Mexican coffee is mainly the Arabica varietal, which grows particularly well in the Pacific coastal region of Soconusco, near the Guatemalan border. In the early 1990s, the southern state of Chiapas was Mexico's most important coffee-growing area, producing some 45 percent of the annual crop of 275,000 ton

Mexican Don Pepe ESE Coffee Pods Pack 50

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Mexican Don Pepe 44mm ESE Coffee Pod

Mexican Don Pepe

ESE 44mm Coffee Pods

Don Pepe is a Mexican company with more than 30 years experience in the coffee business which came from the creator’s idea to offer a high quality product and a new alternative to coffee consumption for lovers of this drink.
Mexican coffee originates from South-central to Southern regions of the country.

Mexico is one of the largest producers of certified organic coffees, and because of the close proximity to the USA, they receive the bulk of fine Mexican coffees.

Selectively picked only the ripe cherries are harvested and they are picked individually by hand. Pickers rotate among the trees every 8–10 days, choosing only the cherries that are at the peak of ripeness.

Because this kind of harvest is labour intensive it is used primarily to harvest the finer Arabian beans.

Once harvested, the cherries must be transformed to become parchment coffee, and this is achieved by removing the skin and pulp that surrounds them, by mechanical treatment, and then leave them to ferment. This process eliminates the rest of the pulp, leaving perfectly clean grains and later remove all impurities by washing method.

So what can you expect from the coffee?

A clean, lightly fruited brightness, the dry fragrance has a crisp caramel scent, with a trace of red apple. Wet aroma is nutty, with the scent of bread in the oven, honey-vanilla, and just a little maple and apple.

The cup has a mild and delicate acidity that gives a sense of refreshing brightness, but low in intensity. There's a grainy sweetness in this coffee short-lived on the palate, but zesty nonetheless: Simple, sweet, mildly bright.


Convection Roasted - Packed in 50 x 44mm single pods in per pack