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MEXICO – TERRUNO NAYARITA – NATURAL PROCESS

$21.00$60.00

NOTES: SOFT WARM SPICE, PEACH, PEAR, PLUM, AND ALMOND UPFRONT. ORANGE ACIDITY AND MEDIUM BODY WITH A BLACKCURRANT AND STONE FRUIT ACIDITY
 

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About this coffee

NOTES: SOFT WARM SPICE, PEACH, PEAR, PLUM, AND ALMOND UPFRONT. ORANGE ACIDITY AND MEDIUM BODY WITH A BLACKCURRANT AND STONE FRUIT ACIDITY

Coffee first came to region of Nayarita, Mexico in the 1860s when a group of French families set up the first plantations in Malinal. Today there arestill a couple of trees standing which date back more than 100 years. By the late 1980s cooperatives formed with members farming approximately 300 hectares of land. There are now 260 producers, mostly small growers with an average 2-3 hectares per family. Growing altitudes in the region vary from 1000 meters to above 1200 meters, with more than 50 percent of all the Malinal coffee grown at altitudes above 1100 meters, and production is mostly made up by the Typica, Caturra and Bourbon varieties.

This coffee is paired well with

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