Nayarit - Mexico
Region: Tepic, Nayarit
Altitude: 800-1400 masl
Process: Anaerobic Natural
Varietal: Bourbon, Caturra
We taste: Brown sugar, Papaya, Sweet Cream
Nayarit
Cofradía de Chocolón is a two-hour, dirt-road drive from Tepic in the Nayarit State of Mexico. 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.
This unroasted 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.
The Anaerobic Process
The Anaerobic process begins with handpicked, mature coffee cherries that have a high sugar content. The coffee is depulped and placed in stainless steel tanks with all its mucilage. As the fermentation begins, oxygen decreases and the carbon dioxide increases causing pressure to build up in the tank. The coffee develops in a unique mix of lactic acid and malic acid, which contributes to the complex cup profile. Once ready, the coffee is 100% sun dried.
In the Cup
This is a sweet cup with a balanced and full body. When hot, we get a sweet brown sugar aroma with a profound sweetness. As it cools, the rich papaya flavor becomes very prominent in the cup, both in juicy and ripe and overwhelmingly the star of the show. The finish is smooth and rich, with a sweet cream quality that makes it feel like someone added milk and sugar to the cup! Overall, this coffee a wonderful cup and perfect for someone who is used to a more classic coffee but who is feeling adventurous and willing to explore something more fruit forward!
Region: Tepic, Nayarit
Altitude: 800-1400 masl
Process: Anaerobic Natural
Varietal: Bourbon, Caturra
We taste: Brown sugar, Papaya, Sweet Cream
Nayarit
Cofradía de Chocolón is a two-hour, dirt-road drive from Tepic in the Nayarit State of Mexico. 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.
This unroasted 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.
The Anaerobic Process
The Anaerobic process begins with handpicked, mature coffee cherries that have a high sugar content. The coffee is depulped and placed in stainless steel tanks with all its mucilage. As the fermentation begins, oxygen decreases and the carbon dioxide increases causing pressure to build up in the tank. The coffee develops in a unique mix of lactic acid and malic acid, which contributes to the complex cup profile. Once ready, the coffee is 100% sun dried.
In the Cup
This is a sweet cup with a balanced and full body. When hot, we get a sweet brown sugar aroma with a profound sweetness. As it cools, the rich papaya flavor becomes very prominent in the cup, both in juicy and ripe and overwhelmingly the star of the show. The finish is smooth and rich, with a sweet cream quality that makes it feel like someone added milk and sugar to the cup! Overall, this coffee a wonderful cup and perfect for someone who is used to a more classic coffee but who is feeling adventurous and willing to explore something more fruit forward!
Region: Tepic, Nayarit
Altitude: 800-1400 masl
Process: Anaerobic Natural
Varietal: Bourbon, Caturra
We taste: Brown sugar, Papaya, Sweet Cream
Nayarit
Cofradía de Chocolón is a two-hour, dirt-road drive from Tepic in the Nayarit State of Mexico. 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.
This unroasted 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.
The Anaerobic Process
The Anaerobic process begins with handpicked, mature coffee cherries that have a high sugar content. The coffee is depulped and placed in stainless steel tanks with all its mucilage. As the fermentation begins, oxygen decreases and the carbon dioxide increases causing pressure to build up in the tank. The coffee develops in a unique mix of lactic acid and malic acid, which contributes to the complex cup profile. Once ready, the coffee is 100% sun dried.
In the Cup
This is a sweet cup with a balanced and full body. When hot, we get a sweet brown sugar aroma with a profound sweetness. As it cools, the rich papaya flavor becomes very prominent in the cup, both in juicy and ripe and overwhelmingly the star of the show. The finish is smooth and rich, with a sweet cream quality that makes it feel like someone added milk and sugar to the cup! Overall, this coffee a wonderful cup and perfect for someone who is used to a more classic coffee but who is feeling adventurous and willing to explore something more fruit forward!