This coffee comes from Nayarit, a coffee-growing region on Mexico’s Pacific coast, where smallholder producers work across the mountainous landscape of the Sierra Madre. Rather than coming from a single estate, the lot is produced through Grupo Terruño Nayarita, a network of producer organisations working together to improve quality, traceability and access to international markets. The coffee is grown at 950–1,080 metres above sea level, with varieties including Bourbon, Catuai, Caturra, Sarchimor and Typica.
This is a natural-processed coffee, with the cherries rinsed and dried to the raisin stage before being transported to El Duende dry mill in Compostela, where drying is completed on patios. The coffee is then rested for 13 weeks.
In the cup, the lot is vibrant, sweet and fruit-forward, combining ripe blueberry and passion fruit with a rounded caramel sweetness and spiced finish, gently reminding us of cardamom. It is an expressive example of Nayarit coffee, balancing juicy fruit character with the depth and sweetness developed through natural processing.
