Mexico Nayarit Natural Anaerobic

PRODUCER: Various smallholders
REGION: Tepic, Nayarit
ALTITUDE: 800 - 1400 meters
VARIETY: Bourbon, Caturra, Catuaí
PROCESS: Natural Anaerobic
FLAVOR: Raspberry, Strawberry, Plum, Tropical Fruit, Honey, Lychee

Roaster's Note

Mexico has been making great strides in its coffee quality in recent years and this coffee is proof. I was first able to try this out last year and am happy to bring it back again. This is a complex coffee, but I don't find it over the top like other natural anaerobic coffees that I've tried. If you are interested in experimental coffee or if you want to introduce someone to them, this might be a good one to start with.

Mexico Nayarit Natural Anaerobic Process Green Coffee

The Mexican state of Nayarit is rich in agriculture. The highlands of Tepic, Nayarit’s capital city, lies at the foothills of an extinct volcano and experiences a humid, subtropical climate; most of its rainfall occurs between April to November. The city is well-connected with highway, air, and rail transport infrastructure that catalyzed the region’s growth as a commercial, industrial, and agricultural center.

Cofradía de Chocolón is a two-hour, dirt-road drive from Tepic. Although it’s a small town in the middle of nowhere, the area boasts spectacular views of the ocean and forests full of old coffee plantations. Bourbon and Caturra trees benefit from the distinctive environment, and when cherries are naturally and anaerobically processed, the resulting coffee teems with exotic tropical and fruit flavors.

A standout among Mexican coffees, this natural-anaerobic-processed coffee from northern Mexico presents a unique and complex cup profile for roasters looking for something new to offer.

This coffee celebrates the Los Huicholes, an ethnic group from the Nayarit region. Huichol artists are famed for their yarn painting and beadwork depicting tradition. Through these crafts the traditions, visions and stories of the Huichol people are preserved and live on.