Mexico Nayarit Anaerobic Natural
Rich culture, volcanic soil, and beautiful forested land in the small farming village of Cofradía de Chocolón bring us this luscious Mexican coffee that we just can’t get enough of. As an anaerobic natural coffee, it has a depth of flavor that highlights notes of malted chocolate, blackberry, toasted coconut and brown spice.
Grown by smallholder farmers and celebrating the Los Huichole (an ethnic group from the Nayarit region), Bourbon and Caturra cherries are picked ripe and then sealed in oxygen-free tanks to ferment the fruit, enhancing fruity and complex flavor. After fermentation, cherries sun-dry, intensifying depth and body. This method produces an intensely rich coffee that is stunning in many brewing methods.
Notes of malted chocolate, blackberry and maple syrup fill the air with a scent that is cozy and complex. The smooth medium-roast profile exudes notes of chocolate, toasted coconut, brown spice, vanilla sweetness and subtle blackberry acidity. A beautiful coffee from Mexico you don’t want to miss!
Roast Level: Medium
Processing: Anaerobic natural
Growing Region: Cofradía de Chocolón, Nayarit Mexico; 800-1400 MASL
Brewing tips: Our favorites with this coffee are Aeropress regular drip, iced coffee, and espresso. Espresso showcases blackberry aroma and rich complexity that was perfect for milk-based drinks.