{"product_id":"mexico-el-cuarenteno-coffee-5lb","title":"Mexico El Cuarenteño Coffee, 5 lb Bag","description":"\u003cp data-start=\"84\" data-end=\"318\" class=\"PDq2pG_selectionAnchorContainer\"\u003eBalanced, sweet and deeply rooted in place, this medium-roast washed coffee from El Cuarenteño in Nayarit, Mexico reflects the work of multiple producer societies committed to improving quality, stability and long-term sustainability.\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"320\" data-end=\"632\"\u003eProduced through Grupo Terruño Nayarita and sourced entirely from El Cuarenteño, this lot brings together coffees from the RIVIERA, BASILIO, PROCAFE and PROCAA societies. The result is a community-driven coffee shaped by shared infrastructure, careful processing and a growing focus on quality across the region.\u003c\/p\u003e\n\u003cp data-start=\"634\" data-end=\"834\"\u003eIn the cup, expect an approachable profile with notes of chocolate, warming spices and toasted nuts. The 5 lb bag is ideal for cafés, restaurants, offices and anyone brewing coffee frequently at home.\u003c\/p\u003e\n\u003cp data-start=\"836\" data-end=\"1219\"\u003e\u003cstrong data-start=\"836\" data-end=\"849\"\u003eProducer:\u003c\/strong\u003e Grupo Terruño Nayarita, El Cuarenteño\u003cbr data-start=\"887\" data-end=\"890\"\u003e\u003cstrong data-start=\"890\" data-end=\"901\"\u003eOrigin:\u003c\/strong\u003e El Cuarenteño, Xalisco, Nayarit, Mexico\u003cbr data-start=\"941\" data-end=\"944\"\u003e\u003cstrong data-start=\"944\" data-end=\"958\"\u003eVarieties:\u003c\/strong\u003e Bourbon, Catuai, Caturra, Typica, Sarchimor, Mundo Novo, Costa Rica, Oro Azteca\u003cbr data-start=\"1038\" data-end=\"1041\"\u003e\u003cstrong data-start=\"1041\" data-end=\"1053\"\u003eProcess:\u003c\/strong\u003e Washed • Five-Week Rest\u003cbr data-start=\"1077\" data-end=\"1080\"\u003e\u003cstrong data-start=\"1080\" data-end=\"1098\"\u003eTasting Notes:\u003c\/strong\u003e Chocolate • Warming Spices • Toasted Nuts\u003cbr data-start=\"1140\" data-end=\"1143\"\u003e\u003cstrong data-start=\"1143\" data-end=\"1159\"\u003eRoast Level:\u003c\/strong\u003e Medium\u003cbr data-start=\"1166\" data-end=\"1169\"\u003e\u003cstrong data-start=\"1169\" data-end=\"1186\"\u003ePackage Size:\u003c\/strong\u003e 5 lb\u003cbr data-start=\"1191\" data-end=\"1194\"\u003e\u003cstrong data-start=\"1194\" data-end=\"1207\"\u003eCategory:\u003c\/strong\u003e Traditional\u003c\/p\u003e\n\u003ch3 data-section-id=\"1r8fydt\" data-start=\"1221\" data-end=\"1244\"\u003eProducer and Origin\u003c\/h3\u003e\n\u003cp data-start=\"1246\" data-end=\"1620\"\u003eThis coffee comes from El Cuarenteño, 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 were granted land to form their own ejido, a communal agricultural system that remains central to the community’s identity.\u003c\/p\u003e\n\u003cp data-start=\"1622\" data-end=\"1868\"\u003eToday, El Cuarenteño has approximately 840 hectares of coffee in production at elevations ranging from 900 to 1,400 meters. The area’s volcanic soils, Pacific-facing landscape and shade-grown coffee production help shape the character of the cup.\u003c\/p\u003e\n\u003cp data-start=\"1870\" data-end=\"2109\"\u003eThis lot is part of the work of Grupo Terruño Nayarita, founded in 2015 and made up of approximately 600 members. The organization supports coffee communities throughout Nayarit through agronomy, quality programs and producer organization.\u003c\/p\u003e\n\u003ch3 data-section-id=\"2shkf5\" data-start=\"2111\" data-end=\"2134\"\u003eProducing Societies\u003c\/h3\u003e\n\u003cp data-start=\"2136\" data-end=\"2204\"\u003eThis coffee is built from four producer groups within El Cuarenteño:\u003c\/p\u003e\n\u003cul data-start=\"2206\" data-end=\"2264\"\u003e\n\u003cli data-section-id=\"ut65in\" data-start=\"2206\" data-end=\"2220\"\u003eRIVIERA: 39%\u003c\/li\u003e\n\u003cli data-section-id=\"13ug4ci\" data-start=\"2221\" data-end=\"2235\"\u003eBASILIO: 24%\u003c\/li\u003e\n\u003cli data-section-id=\"ux8rh4\" data-start=\"2236\" data-end=\"2250\"\u003ePROCAFE: 21%\u003c\/li\u003e\n\u003cli data-section-id=\"1tfcl9a\" data-start=\"2251\" data-end=\"2264\"\u003ePROCAA: 16%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2266\" data-end=\"2410\"\u003eTogether, these groups represent family-run and community-based organizations that have increasingly shifted their focus from volume to quality.\u003c\/p\u003e\n\u003cp data-start=\"2412\" data-end=\"2587\"\u003eRIVIERA is a smaller society composed of 19 members from four families. By working with CAFESUMEX, the group has gained access to better pricing and stronger process controls.\u003c\/p\u003e\n\u003cp data-start=\"2589\" data-end=\"2745\"\u003eBASILIO operates the Sandia Wet Mill and has worked for years to improve quality and consistency, helping members access more stable and profitable markets.\u003c\/p\u003e\n\u003cp data-start=\"2747\" data-end=\"2938\"\u003ePROCAFE, the largest of the societies represented here, has gradually moved away from a traditional focus on quantity and toward producing higher-quality coffee with stronger long-term value.\u003c\/p\u003e\n\u003cp data-start=\"2940\" data-end=\"3130\"\u003ePROCAA has become known for producing excellent coffees with relatively basic infrastructure, demonstrating the impact that careful harvesting, drying and processing can have on cup quality.\u003c\/p\u003e\n\u003ch3 data-section-id=\"1ts5j2l\" data-start=\"3132\" data-end=\"3146\"\u003eProcessing\u003c\/h3\u003e\n\u003cp data-start=\"3148\" data-end=\"3229\"\u003eThis lot is processed as a washed coffee and rested for five weeks before export.\u003c\/p\u003e\n\u003cp data-start=\"3231\" data-end=\"3443\"\u003eDepending on the producing society, cherries are processed at local wet mills, including the Sandia Wet Mill, El Rustico and La Lima. The fruit is mechanically depulped, and the mucilage is removed before drying.\u003c\/p\u003e\n\u003cp data-start=\"3445\" data-end=\"3748\"\u003eThe coffee is typically patio-dried, with additional support available through the El Duende Wet Mill and El Duende Dry Mill when drying capacity is limited or lots require further stabilization. These facilities also handle hulling, density separation, optical sorting and final preparation for export.\u003c\/p\u003e\n\u003cp data-start=\"3750\" data-end=\"3887\"\u003eThis layered infrastructure brings coffees from multiple community groups together into a stable, traceable and quality-driven final lot.\u003c\/p\u003e\n\u003ch3 data-section-id=\"zomhmr\" data-start=\"3889\" data-end=\"3900\"\u003eTerroir\u003c\/h3\u003e\n\u003cp data-start=\"3902\" data-end=\"4056\"\u003eThis shade-grown coffee is cultivated in volcanic soils at elevations ranging from 900 to 1,400 meters. The lot is composed of a diverse mix of varieties:\u003c\/p\u003e\n\u003cul data-start=\"4058\" data-end=\"4184\"\u003e\n\u003cli data-section-id=\"5ik9lr\" data-start=\"4058\" data-end=\"4071\"\u003eCatuai: 30%\u003c\/li\u003e\n\u003cli data-section-id=\"lf386a\" data-start=\"4072\" data-end=\"4088\"\u003eSarchimor: 25%\u003c\/li\u003e\n\u003cli data-section-id=\"15zt8wx\" data-start=\"4089\" data-end=\"4102\"\u003eTypica: 11%\u003c\/li\u003e\n\u003cli data-section-id=\"hvggfz\" data-start=\"4103\" data-end=\"4117\"\u003eBourbon: 10%\u003c\/li\u003e\n\u003cli data-section-id=\"o03sk4\" data-start=\"4118\" data-end=\"4132\"\u003eCaturra: 10%\u003c\/li\u003e\n\u003cli data-section-id=\"1ak7nsj\" data-start=\"4133\" data-end=\"4150\"\u003eMundo Novo: 10%\u003c\/li\u003e\n\u003cli data-section-id=\"12vsrau\" data-start=\"4151\" data-end=\"4167\"\u003eCosta Rica: 2%\u003c\/li\u003e\n\u003cli data-section-id=\"usqein\" data-start=\"4168\" data-end=\"4184\"\u003eOro Azteca: 2%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4186\" data-end=\"4293\"\u003eThis diversity contributes to a broad, approachable cup rooted in the agricultural character of the region.\u003c\/p\u003e\n\u003ch3 data-section-id=\"1fgkyon\" data-start=\"4295\" data-end=\"4327\"\u003eAbout Grupo Terruño Nayarita\u003c\/h3\u003e\n\u003cp data-start=\"4329\" data-end=\"4631\"\u003eGrupo Terruño Nayarita was founded to support coffee producers in Nayarit through improved organization, agronomic guidance and stronger quality systems. Based in Tepic, the group works across multiple communities and producer societies to connect smallholders with more stable and transparent markets.\u003c\/p\u003e\n\u003cp data-start=\"4633\" data-end=\"4803\"\u003eBy creating systems that reward quality and long-term relationships, GTNAY helps producers move beyond commodity pricing and work toward a more sustainable coffee future.\u003c\/p\u003e\n\u003ch3 data-section-id=\"qsknp7\" data-start=\"4805\" data-end=\"4835\" class=\"PDq2pG_selectionAnchorContainer\"\u003eRecommended V60 Brew Guide\u003cspan aria-hidden=\"true\" class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp data-start=\"4837\" data-end=\"4931\"\u003e\u003cstrong data-start=\"4837\" data-end=\"4846\"\u003eDose:\u003c\/strong\u003e 20g\u003cbr data-start=\"4850\" data-end=\"4853\"\u003e\u003cstrong data-start=\"4853\" data-end=\"4863\"\u003eWater:\u003c\/strong\u003e 320g at 198°F\u003cbr data-start=\"4877\" data-end=\"4880\"\u003e\u003cstrong data-start=\"4880\" data-end=\"4890\"\u003eRatio:\u003c\/strong\u003e 16:1\u003cbr data-start=\"4895\" data-end=\"4898\"\u003e\u003cstrong data-start=\"4898\" data-end=\"4918\"\u003eTotal Brew Time:\u003c\/strong\u003e 3:00 to 3:30\u003c\/p\u003e","brand":"Kafiex Roasters","offers":[{"title":"Default Title","offer_id":48740821074152,"sku":null,"price":115.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0775\/3721\/4696\/files\/5LBMEXICO.jpg?v=1784051083","url":"https:\/\/www.kafiex.com\/products\/mexico-el-cuarenteno-coffee-5lb","provider":"Kafiex Roasters","version":"1.0","type":"link"}