Medium roast.

Balanced, sweet, and deeply rooted in place — this washed coffee from El Cuarenteño in Nayarit, Mexico reflects the work of multiple producer societies committed to improving quality, stability, and long-term sustainability.

Produced through Grupo Terruño Nayarita (GTNAY) 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 process controls, and a growing focus on quality across the region.

In the cup, expect a grounded and approachable profile with notes of chocolate, hazelnut, and caramel, supported by the structure and sweetness that define this washed Nayarit lot.

Producer: Grupo Terruño Nayarita – El Cuarenteño
Origin: El Cuarenteño, Xalisco, Nayarit, Mexico
Variety: Bourbon, Catuai, Caturra, Typica, Sarchimor, Mundo Novo, Costa Rica, Oro Azteca
Process: Washed • 5 Weeks Resting
Tasting Notes: Chocolate, Warming Spices, Toasted Nuts
Roast Level: Medium
Package Size: 10 oz (283 g)
Category: Traditional

Producer & Origin

This 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.

Today, El Cuarenteño has around 840 hectares of coffee in production at altitudes between 900 and 1,400 meters, with an average altitude for this lot of approximately 1,020 meters. The area’s volcanic soils, Pacific-facing landscape, and shade-grown coffee production help shape the character of the cup.

This lot is part of the work of Grupo Terruño Nayarita (GTNAY), founded in 2015 and made up of around 600 members. GTNAY supports coffee communities in Nayarit through agronomy, quality programs, and producer organization.

Producing Societies

This coffee is built from four producer groups within El Cuarenteño:

• RIVIERA – 39%

• BASILIO – 24%

• PROCAFE – 21%

• PROCAA – 16%

Together, these groups represent a range of family-run and community-based organizations that have increasingly shifted their focus from volume to quality.

RIVIERA is a smaller society made up of 19 members from four families, many of whom previously sold to middlemen at inconsistent prices. By working with CAFESUMEX, the group has gained access to better pricing and stronger process controls.

BASILIO operates the Sandia Wet Mill and has worked for years to improve quality and consistency, helping members access more stable and profitable markets.

PROCAFE, the largest of the societies listed here, has gradually moved away from a traditional focus on quantity and toward producing higher quality coffee with stronger long-term value.

PROCAA has become known for producing excellent coffees with relatively basic infrastructure, proving that attention to ripeness, drying, and process detail can have a major impact on cup quality.

Processing

This lot is processed as a washed coffee and rested for five weeks before export.

Depending on the producing society, cherries are processed at local wet mills including the Sandia Wet Mill, El Rustico, and La Lima, where the fruit is mechanically depulped and the mucilage removed before drying.

After washing, the coffee is typically dried on patios, with additional support available through the El Duende Wet Mill and El Duende Dry Mill when drying capacity is limited or lots need further stabilization. These facilities also handle hulling, density separation, optical sorting, and final lot preparation for export.

This layered infrastructure helps bring together coffees from multiple community groups into a more stable, traceable, and quality-driven final lot.

Terroir

This coffee is grown in volcanic soils under shade-grown conditions at approximately 1,050 meters. The lot is composed of a diverse mix of varieties:

• Bourbon – 10%

• Catuai – 30%

• Caturra – 10%

• Typica – 11%

• Sarchimor – 25%

• Mundo Novo – 10%

• Costa Rica – 2%

• Oro Azteca – 2%

That mix contributes to a cup profile that is broad, approachable, and rooted in the agricultural diversity of the region.

About Grupo Terruño Nayarita

Grupo Terruño Nayarita was founded to support coffee producers in Nayarit through better organization, agronomic guidance, and improved quality systems. Based in Tepic, the group works across multiple communities and societies to connect smallholders to more stable and transparent markets.

By creating systems that reward quality and long-term relationships, GTNAY helps producers move beyond commodity pricing and toward a more sustainable coffee future.

Recommended Brew Guide (V60)

Dose: 20g medium grind
Water: 320g at 198°F
Ratio: 16:1
Pour: 40g → 110g → 170g
Total Brew Time: 3:00–3:30 (Grind coarser to speed up, finer to extend brew time.)