{"product_id":"mexico-nayarit-washed-coffee","title":"Mexico Nayarit: El Cuarenteño Washed","description":"\u003cp data-start=\"257\" data-end=\"374\"\u003eBalanced, sweet, and deeply rooted in place, this washed coffee comes entirely from El Cuarenteño in Nayarit, Mexico.\u003c\/p\u003e\n\u003cp data-start=\"376\" data-end=\"683\"\u003eProduced 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.\u003c\/p\u003e\n\u003cp data-start=\"685\" data-end=\"907\"\u003eOur 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.\u003c\/p\u003e\n\u003cp data-start=\"909\" data-end=\"927\"\u003e\u003cstrong data-start=\"909\" data-end=\"927\"\u003eCoffee Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"929\" data-end=\"1499\"\u003eProducer Group: Grupo Terruño Nayarita\u003cbr data-start=\"967\" data-end=\"970\"\u003eCommunity: El Cuarenteño\u003cbr data-start=\"994\" data-end=\"997\"\u003eOrigin: Xalisco, Nayarit, Mexico\u003cbr data-start=\"1029\" data-end=\"1032\"\u003eProducing Societies: RIVIERA, BASILIO, PROCAFE, PROCAA\u003cbr data-start=\"1086\" data-end=\"1089\"\u003eElevation: 900-1,400 masl\u003cbr data-start=\"1114\" data-end=\"1117\"\u003eVarieties: Bourbon, Catuaí, Caturra, Typica, Sarchimor, Mundo Novo, Costa Rica, Oro Azteca\u003cbr data-start=\"1207\" data-end=\"1210\"\u003eProcess: Washed\u003cbr data-start=\"1225\" data-end=\"1228\"\u003eResting: Five weeks before export\u003cbr data-start=\"1261\" data-end=\"1264\"\u003eTasting Notes: Chocolate, Warming Spice, Toasted Nut\u003cbr data-start=\"1316\" data-end=\"1319\"\u003eBody: Medium\u003cbr data-start=\"1331\" data-end=\"1334\"\u003ePerceived Acidity: Medium-Low\u003cbr data-start=\"1363\" data-end=\"1366\"\u003eRoast Level: Medium\u003cbr data-start=\"1385\" data-end=\"1388\"\u003eBest For: Drip Coffee, Automatic Coffee Makers, Cold Brew\u003cbr data-start=\"1445\" data-end=\"1448\"\u003ePackage Size: 10 oz (283 g)\u003cbr data-start=\"1475\" data-end=\"1478\"\u003eCategory: Traditional\u003c\/p\u003e\n\u003cp data-start=\"1501\" data-end=\"1524\"\u003e\u003cstrong data-start=\"1501\" data-end=\"1524\"\u003eProducer and Origin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1526\" data-end=\"1794\"\u003eEl 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.\u003c\/p\u003e\n\u003cp data-start=\"1796\" data-end=\"2009\"\u003eThis 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.\u003c\/p\u003e\n\u003cp data-start=\"2011\" data-end=\"2166\"\u003eThe region’s volcanic soils, Pacific-facing landscape, and shade-grown production contribute to the coffee’s balanced structure and approachable character.\u003c\/p\u003e\n\u003cp data-start=\"2168\" data-end=\"2191\"\u003e\u003cstrong data-start=\"2168\" data-end=\"2191\"\u003eProducing Societies\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"2193\" data-end=\"2268\"\u003eThis lot combines coffee from four producer societies within El Cuarenteño:\u003c\/p\u003e\n\u003cul data-start=\"2270\" data-end=\"2328\"\u003e\n\u003cli data-section-id=\"ut65in\" data-start=\"2270\" data-end=\"2284\"\u003eRIVIERA: 39%\u003c\/li\u003e\n\u003cli data-section-id=\"13ug4ci\" data-start=\"2285\" data-end=\"2299\"\u003eBASILIO: 24%\u003c\/li\u003e\n\u003cli data-section-id=\"ux8rh4\" data-start=\"2300\" data-end=\"2314\"\u003ePROCAFE: 21%\u003c\/li\u003e\n\u003cli data-section-id=\"1tfcl9a\" data-start=\"2315\" data-end=\"2328\"\u003ePROCAA: 16%\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2330\" data-end=\"2566\"\u003eRIVIERA 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.\u003c\/p\u003e\n\u003cp data-start=\"2568\" data-end=\"2689\"\u003eBASILIO operates the Sandia Wet Mill and has worked to improve processing consistency and coffee quality for its members.\u003c\/p\u003e\n\u003cp data-start=\"2691\" data-end=\"2830\"\u003ePROCAFE is the largest of the four societies and has gradually shifted its focus from production volume toward quality and long-term value.\u003c\/p\u003e\n\u003cp data-start=\"2832\" data-end=\"2976\"\u003ePROCAA demonstrates how careful cherry selection, drying, and processing can create excellent coffee even with relatively simple infrastructure.\u003c\/p\u003e\n\u003cp data-start=\"2978\" data-end=\"3112\"\u003eTogether, these societies represent a community-based approach to improving coffee quality and building more dependable market access.\u003c\/p\u003e\n\u003cp data-start=\"3114\" data-end=\"3128\"\u003e\u003cstrong data-start=\"3114\" data-end=\"3128\"\u003eProcessing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3130\" data-end=\"3198\"\u003eThis coffee is fully washed and rested for five weeks before export.\u003c\/p\u003e\n\u003cp data-start=\"3200\" data-end=\"3427\"\u003eDepending 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.\u003c\/p\u003e\n\u003cp data-start=\"3429\" data-end=\"3636\"\u003eThe 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.\u003c\/p\u003e\n\u003cp data-start=\"3638\" data-end=\"3773\"\u003eThis shared infrastructure allows coffee from multiple community groups to be prepared as a more consistent and traceable regional lot.\u003c\/p\u003e\n\u003cp data-start=\"3775\" data-end=\"3800\"\u003e\u003cstrong data-start=\"3775\" data-end=\"3800\"\u003eTerroir and Varieties\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"3802\" data-end=\"3893\"\u003eCoffee is grown under shade in volcanic soils between 900 and 1,400 meters above sea level.\u003c\/p\u003e\n\u003cp data-start=\"3895\" data-end=\"4106\"\u003eThe 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.\u003c\/p\u003e\n\u003cp data-start=\"4108\" data-end=\"4140\"\u003e\u003cstrong data-start=\"4108\" data-end=\"4140\"\u003eAbout Grupo Terruño Nayarita\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"4142\" data-end=\"4308\"\u003eGrupo Terruño Nayarita was founded in 2015 to support coffee producers through agronomic guidance, quality programs, shared infrastructure, and producer organization.\u003c\/p\u003e\n\u003cp data-start=\"4310\" data-end=\"4526\"\u003eBased 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.\u003c\/p\u003e\n\u003cp data-start=\"4528\" data-end=\"4555\"\u003e\u003cstrong data-start=\"4528\" data-end=\"4555\"\u003eBrewing Recommendations\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"4557\" data-end=\"4726\"\u003e\n\u003cli data-section-id=\"1ogd6ov\" data-start=\"4557\" data-end=\"4618\"\u003eDrip coffee: Balanced, chocolate-forward, and gently spiced\u003c\/li\u003e\n\u003cli data-section-id=\"1l6lqhy\" data-start=\"4619\" data-end=\"4681\"\u003eAutomatic coffee maker: Smooth, consistent, and approachable\u003c\/li\u003e\n\u003cli data-section-id=\"1sq1sl1\" data-start=\"4682\" data-end=\"4726\"\u003eCold brew: Rounded, sweet, and nut-forward\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"4728\" data-end=\"4754\"\u003e\u003cstrong data-start=\"4728\" data-end=\"4754\"\u003eRecommended V60 Recipe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"4756\" data-end=\"4885\"\u003eDose: 20g, medium grind\u003cbr data-start=\"4779\" data-end=\"4782\"\u003eWater: 320g at 198°F\u003cbr data-start=\"4802\" data-end=\"4805\"\u003eRatio: 16:1\u003cbr data-start=\"4816\" data-end=\"4819\"\u003ePours: 40g, followed by 110g and 170g\u003cbr data-start=\"4856\" data-end=\"4859\"\u003eTotal Brew Time: 3:00-3:30\u003c\/p\u003e\n\u003cp data-start=\"4887\" data-end=\"4948\"\u003eGrind coarser to shorten the brew time or finer to extend it.\u003c\/p\u003e","brand":"Kafiex Roasters","offers":[{"title":"Default Title","offer_id":48159369920744,"sku":null,"price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0775\/3721\/4696\/files\/MEXICO_6fcdc17c-498f-4fd1-8a80-7daf5179bd4b.jpg?v=1783371273","url":"https:\/\/www.kafiex.com\/products\/mexico-nayarit-washed-coffee","provider":"Kafiex Roasters","version":"1.0","type":"link"}