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Mexico - Sierra Noir

Regular price $24.00 CAD
Regular price Sale price $24.00 CAD
Sale Sold out

Almond, Cocoa, and Brown Sugar

Taxes included. Shipping calculated at checkout.

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Choose your size, grind, roast, and quantity before checkout.

Size

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Choose your grind or select Whole Bean.

Coffee roast

Choose your preferred roast intensity.

  • Freshly roasted weekly
  • Available whole bean or ground
  • Ships from Ontario, Canada

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What This Coffee Tastes Like

Mexico Sierra Noir is a washed single origin coffee from the Chiapas region of southern Mexico, an area known for producing balanced and approachable coffees with soft acidity and nut-forward profiles.

This coffee offers a steady, grounded character rather than sharp brightness, making it a versatile choice for daily drinking across multiple brew methods.

Roast Profile

Dark Roast

Developed with reduced acidity and a fuller mouthfeel. The dark roast intensifies cocoa and roasted nut notes while drawing out darker spice and a subtle smoky edge.

Best suited for espresso and milk-based drinks, this roast delivers richness and comfort with a smooth, lingering finish.

Roasting Schedule

We roast fresh batches every Saturday to ensure peak flavor and quality. After roasting, we allow the coffee to degas for two days before shipping.

Shipping & Delivery

Orders with Available Inventory: Shipped the next business day (excluding Sundays and Mondays).

Orders Requiring Fresh Roast: If your coffee is not in stock, it will be included in our next Saturday roast and shipped on Tuesday after degassing.

All coffee shipped is within five days of its roast date for optimal freshness.


Coffee Profile Smooth · Rich · Bold Learn more

Flavour Notes

AlmondCocoaBrown Sugar

Roast Profile

Medium Espresso Dark

Coffee Character

Body Full
Acidity Low acidity
Sweetness Sweet
Caffeine Standard caffeine feel

Cup Profile

Smooth Rich Bold

Best For Methods

Drip Machine Pour Over French Press

Suitability

Best Black  ·  Milk Friendly  ·  Beginner Friendly

Brewing Tip

A slightly coarser grind helps reduce bitterness and preserve sweetness when brewed as a dark roast coffee.

Origin Details

Mexico

Country: Mexico
Region: Chiapas, La Concordia
Processing: Washed
Altitude: ~1200 m
Variety: Catimor, Typica, Bourbon, Sarchimor, Mundo Novo, Marsellesa
Coffees from Chiapas are typically grown by smallholder farmers in mountainous terrain with warm days and cool nights. Washed processing helps preserve clarity and balance, producing coffees known for smooth body, cocoa-led flavours, and restrained acidity.
Mexico

What to Expect From Our Coffee

Coffee Roast Lab focuses on balance, clarity, and consistency. Our coffees are roasted weekly and shipped fresh across Canada, designed to work well for everyday brewing.

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Overall rating: 4.181818 / 5 from 11 reviews.

AI Generated Review Summary

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Review highlights

Reviews

Not my type

"Not my type"

Syed Q. (1/5)

Sierra Noir is a nice,

"Sierra Noir is a nice, safe choice if you're looking for something uncomplicated. It’s a smooth, pleasant cup, but it lacks the intricate depth and boldness that would elevate it into something truly memorable. For someone who enjoys a more straightforward coffee experience without a lot of complexity, this is a great choice. However, if you’re seeking layers of flavour that evolve as you drink, this might leave you wanting a little more."

Erzsebet K. (4/5)

Amazing Quality

"Really impressed with this coffee. The roast is perfect, and the freshness is noticeable from the first sip. You can really taste the difference."

Cynthia F. (5/5)

Would buy again

"Loved the sierra noir, super fresh and flavorful!"

Noah F. (5/5)

Great quality

"A bit mild for my liking, but still great quality."

Ava T. (5/5)

My Favorite Coffee

"Smells amazing before even brewing."

David W. (5/5)

Rich and smooth

"Shipping was fast, and the sierra noir exceeded expectations."

Sophie B. (5/5)

Balanced & Tasty

"Superbe."

Mary W. (4/5)

Highly Recommended

"Excellent."

Maude M. (4/5)

Fantastic.

"Fantastic."

Emmanuel M. (4/5)

Q&A