Mexico Nayarita

In a remote area of Northern Nayarit Mexico, a group of 16 Indigenous Cora cultivate patches of coffee within the remote mountain forests (Sierra Madre Mountains).  Read our introduction post here.

This natural processed coffee stands out with its toasty aroma, lush flavour notes and incredible long and balanced aftertaste. Experience a symphony of flavours: Deep dark chocolate, with long brown sugar aftertaste while ringing a lovely bright note akin to mint. Stone fruit and baking spices dance in and out of focus.  All this over a solid earthy base of oatmeal and brown sugar!  The very long and balanced aftertaste with brown sugar, cinnamon and nutmeg is memorable for hours.

See the location on the Restor.eco map.  Note that while the elevation might be considered low, because of its northern latitude near the Tropic of Cancer, its elevation provides the cool temperatures needed to produce the very hard beans designated as Strictly Hard Bean (SHB).

For best effect, brew this coffee at full strength

Varietals: Catuai, Typica, Caturra  
Elevation: 2700 ft
Other: Natural Processed