Mexico Nayarit: El Cuarenteño Washed

Balanced, sweet, and deeply rooted in place, this washed coffee comes entirely from El Cuarenteño in Nayarit, Mexico.

Produced through Grupo Terruño Nayarita, this regional lot brings together coffees from the RIVIERA, BASILIO, PROCAFE, and PROCAA producer societies. Their shared infrastructure, careful processing, and growing focus on quality create a coffee that is stable, traceable, and representative of the community.

Our medium roast develops notes of chocolate, warming spice, and toasted nut. A medium body and medium-low perceived acidity make it an approachable everyday coffee for drip brewing, automatic coffee makers, and cold brew.

Coffee Details

Producer Group: Grupo Terruño Nayarita
Community: El Cuarenteño
Origin: Xalisco, Nayarit, Mexico
Producing Societies: RIVIERA, BASILIO, PROCAFE, PROCAA
Elevation: 900-1,400 masl
Varieties: Bourbon, Catuaí, Caturra, Typica, Sarchimor, Mundo Novo, Costa Rica, Oro Azteca
Process: Washed
Resting: Five weeks before export
Tasting Notes: Chocolate, Warming Spice, Toasted Nut
Body: Medium
Perceived Acidity: Medium-Low
Roast Level: Medium
Best For: Drip Coffee, Automatic Coffee Makers, Cold Brew
Package Size: 10 oz (283 g)
Category: Traditional

Producer and Origin

El Cuarenteño is a rural community in the foothills of the Sierra de San Juan, west of Tepic in Nayarit, Mexico. The community was initially settled in 1910 and formally established through agrarian reform in 1940, when residents received land to form their own ejido.

This communal agricultural system remains an important part of El Cuarenteño’s identity. Today, the community has approximately 840 hectares of coffee production across elevations ranging from 900 to 1,400 meters.

The region’s volcanic soils, Pacific-facing landscape, and shade-grown production contribute to the coffee’s balanced structure and approachable character.

Producing Societies

This lot combines coffee from four producer societies within El Cuarenteño:

• RIVIERA: 39%
• BASILIO: 24%
• PROCAFE: 21%
• PROCAA: 16%

RIVIERA consists of 19 members from four families. Many previously sold coffee through middlemen at inconsistent prices. Through stronger organization and improved processing controls, the group has gained access to more stable markets.

BASILIO operates the Sandia Wet Mill and has worked to improve processing consistency and coffee quality for its members.

PROCAFE is the largest of the four societies and has gradually shifted its focus from production volume toward quality and long-term value.

PROCAA demonstrates how careful cherry selection, drying, and processing can create excellent coffee even with relatively simple infrastructure.

Together, these societies represent a community-based approach to improving coffee quality and building more dependable market access.

Processing

This coffee is fully washed and rested for five weeks before export.

Depending on the producing society, cherries are processed at local wet mills including Sandia, El Rustico, and La Lima. The coffee is mechanically depulped, the mucilage is removed, and the washed parchment is dried on patios.

The El Duende Wet Mill and Dry Mill provide additional drying and stabilization support when needed. These facilities also assist with hulling, density separation, optical sorting, and final lot preparation.

This shared infrastructure allows coffee from multiple community groups to be prepared as a more consistent and traceable regional lot.

Terroir and Varieties

Coffee is grown under shade in volcanic soils between 900 and 1,400 meters above sea level.

The lot includes Bourbon, Catuaí, Caturra, Typica, Sarchimor, Mundo Novo, Costa Rica, and Oro Azteca. This agricultural diversity contributes to a broad and balanced cup with familiar sweetness and gentle spice.

About Grupo Terruño Nayarita

Grupo Terruño Nayarita was founded in 2015 to support coffee producers through agronomic guidance, quality programs, shared infrastructure, and producer organization.

Based in Tepic, the group works with approximately 600 members across multiple communities. Its programs help smallholder producers improve coffee quality while building access to more stable and transparent markets.

Brewing Recommendations

• Drip coffee: Balanced, chocolate-forward, and gently spiced
• Automatic coffee maker: Smooth, consistent, and approachable
• Cold brew: Rounded, sweet, and nut-forward

Recommended V60 Recipe

Dose: 20g, medium grind
Water: 320g at 198°F
Ratio: 16:1
Pours: 40g, followed by 110g and 170g
Total Brew Time: 3:00-3:30

Grind coarser to shorten the brew time or finer to extend it.