Mexican Terruño Nayarita – PROCAA Rustico- Honey Processed

Description

Terruno Nayarita provides ultimate traceability into the lots, check out all the details here!

Want to know why we think Terruño Nayarita is so cool? Check out our new blog post about them. 

This is a co-op that holds a special place in our hearts. This coffee is from 100% traceable, directly traded micro-lots. Each bag is uniquely identified with a bar code and a serial number which can be used to see everything behind its production, click here to check it out. Gathered around an extinct volcano, Cerro San Juan, a committed group of 260 cooperative coffee farmers are working together to produce arguably the best coffee in Mexico. Terruño Nayarita coffees come from heirloom trees. The word ‘Terruño’ means ‘homestead’. These are farmers that take great pride in their coffee. This is the top screen-size/grade from the Terruño Nayarita Co-op.

San Cristobal Coffee Importers takes great care to find and produce excellent coffee, making sure farmers use safe, sustainable shade techniques and provide a fair wage to the workers. Check out their webpage:
San Cristobal

This lot is fully traceable at this website.

Average Altitude 985 m. Volcanic Soil.

25% Catuai, 65% Caturra, 10% Criollo (Typica).

Tasting Notes:
A cool cup of Mexican coffee with unique (to Mexico) processing that leaves a  semi-unique cup profile. Not fruity like the natural but fuller bodied with more complex tones than the washed processed.   Dependent on roast; lighter roasts will have hints of acidity, a little herbal spice with a more nutty/chocolaty undertone and a nice sweet edge, as the cool cools one can detect a soft fruit note but its pretty faint. Darker roasts get nice and full bodied, low acidity and retain the sweet edge. Pushing the roast mellows the herbal spice notes to create a nice big bodied and smooth cup with a sweeter edge. A lovely daily drinker medium to dark.

Roasting Notes:
A nice full city roast (strong medium) was our favorite but works very nicely light to dark. Medium to low chaff and even roasting. Way dark tends to get pretty roasty and more edgy but right on second crack, smooth and defined.