Mexican Terruno Nayarita ReserveMexico
About the coffee
We think this is the best coffee originating from Mexico and one of our firm best sellers.
Mexico is located between the United States of America, Guatemala and Belize, with coffee being produced in twelve states in the mountainous regions, mainly of the south-central and south-eastern parts of the country. Mexico is uniquely placed for the growing conditions of the coffee, resulting in its flowering three to four times a year, due to its diverse biological eco system.
The aroma is a wondrous mix of sweet berries and buttery nuts. This cup is medium bodied with a smooth finish. Baker’s chocolate, candied sweetness, bright acidity, berries and orange.
Growing Altitude: 900- 1100 masl
Arabica Variety: Catuai, Typica, Pacas, Bourbon
Harvest Period: December-March
Milling Process: Fully washed, Patio sun dried
Flavour: Sweet, Grape, Chocolate
Acidity: Light to Medium
Cupping Score: 83.5
- Beautifully aromatic coffee with a smooth and velvet body accented with chocolate orange and citrus notes on the palate.
- Ideal for drinking all day!
About the growers
Our Chiapas Turquesa, or turquoise, takes its name from the precious stone—the color of which is spread across the regions, in its incredible waters and vast sky.
This coffee comes from across the region, is grown at altitudes between 900 and 1,100 meters, and is characterized by large bean sizes and a round, balanced cup.
For decades, Chiapas has been the center of political and ethnic conflicts. The Zapatista movement prevented any large coffee farms from coming into existence, due to their demands for indigenous rights and land access. Consequently, coffee has been cultivated mainly by smallholders, often descendants of Indigenous tribes. These producers plant, harvest and prepare the coffee by hand, sparing no effort to produce a coffee they can feel proud of.
To help ensure that producers receive a fair price for their product, we work closely with the exporters that support these communities with social projects and use their transportation infrastructure to bring the producers’ coffees to market.
The harvest season is December through March. All the coffee is received in parchment, quality controlled, and transported to a high tech dry mill in Veracruz. After a second quality check, the coffee is cleaned, milled and sorted to be prepared for export. This coffee has a quality control standard that allows for only 15 imperfections per 300 grams.
*Terruno Nayrita coffee (meaning, *from my land) coffee is from 100% traceable. Gathered around an extinct volcano, Cerro San Juan, a committed group of 260 cooperative coffee farmers are working together to produce what may be the best coffee in Mexico.
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