MEXICO NAYARIT NATURAL ANAEROBIC
Mexico has been making great strides in it's coffee quality in recent years and this coffee is proof. I am happy to add this coffee to my line up. While this is a complex coffee I don't find it over the top like other natural anaerobic coffee 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 SHG/EP
FLAVOR: Berry, Cinnamon, Red Grape, Cane Sugar
PROCESS: Natural Anaerobic. A article by Barista Magazine describing the process
Cup Score: 87
Region Tepic, Nayarit
Bourbon, Caturra, Catuaí
November - March
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.