Mexico Nayarit Anaerobic Natural Process Roasted Coffee

Summary Region: Tepic, Nayarit, Mexico Altitude: 800-1,400 Producer: Various smallholders Variety: Caturra, Bourbon Processing: Natural with Anaerobic Fermentation Brewing Recommendations: We have found that this coffee performs really we as a Chemex pour-over, V60, Drip and French Press. When brewing as a Chemex or pour-over method water temperature should be between 200-205F. The Farm(s) The Mexican state of Nayarit is rich in agriculture. The highlands of Tepic, Nayarit’s capital city, lies at the foothills of an extinct volcano and experiences a humid, subtropical climate; most of its rainfall occurs between April to November. The city is well-connected with highway, air, and rail transport infrastructure that catalyzed the region’s growth as a commercial, industrial, and agricultural center. Cofradía de Chocolón is a two-hour, dirt-road drive from Tepic. Although it’s a small town in the middle of nowhere, the area boasts spectacular views of the ocean and forests full of