MEXICO NAYARITA | May 2025

Bean of the Month | NAYARITA, Nayarit - Mexico

Sweet, bright and a little bit spicy, Mexico Nayarita is the perfect cup for cooler mornings. A naturally processed bean from the northernmost coffee growing region of the Americas, this party in a cup should take you straight into your Cinco de Mayo celebrations! 
Aromas of chocolate, hazelnut and berries lead into a cup bursting with rosehip, strawberry and redcurrant, lifted by blood orange acidity. With a velvety rounded body and an exceptionally balanced profile, Mexico Nayarita finishes on notes of dark chocolate, almond and clove.

COFFEE ORIGIN PROFILE

Country: Mexico
Co-op: Grupo Terruno Nayarita
Region: Nayarit
Varietals: Caturra, Typica
Process: Natural
Altitude: 1050 - 1150m above sea level.

The state of Nayarit runs from the Pacific Ocean in the west of Mexico up to the Sierra Madre Occidental mountains, and between those two covers a stunning geological diversity from dense mangroves to cloud forests, dry plains and river valleys.

Nayarit is named for Nayar, an Indigenous resistance leader who led the fight against Spanish rule. Nayaritians pride themselves on their independence – the full name is The Free and Sovereign State of Nayarit – and it was one of the last territories admitted to the Mexican Federation, in 1917.

Grupo Terruno Nayarita is a statewide cooperative made up of over 600 independent farmers working 2-3 hectares each. Bringing together the harvests from different microclimates from across the state has created a coffee of great complexity and depth.

TASTING NOTES & CUPPING PROFILE

Aromas: rich chocolate, hazelnut, malt, blueberry, blackberry    
Flavours: rosehip, strawberry, redcurrant
Acidity:  blood orange
Body: velvety
Aftertaste:  dark chocolate, almond, clove
Cupping Score: 86

BREW GUIDE
Kick off your Cinco de Mayo celebrations – or get a head start on your recovery - with a traditional Mexican Café de Olla.
 Literally translating to ‘coffee from a pot’, Café de Olla is a spiced coffee which has been enjoyed for generations in Mexico, found everywhere from roadside stalls to Christmas dinners.

 The main ingredients are ground coffee, cinnamon and piloncillo. Piloncillo is a dark, unrefined sugar which is also known as panela or rapadura in South America, and similar to jaggery in India. 
Café de Olla is traditionally prepared in a clay or enamel coffee pot and served without milk. If you don’t happen to have a coffee pot, a saucepan on the stove is fine! 
You’ll need a saucepan with a lid, fine mesh strainer to remove the ground coffee, a wooden spoon to stir and a cup to serve.
 
Ingredients
•    4 cups of water
•    1/3 cup of piloncillo or similar sugar
•    ½ stick of cinnamon
•    4 tablespoons coarsely ground Mexico Nayarita coffee
 
Method
•    On medium-high heat, combine water, cinnamon and piloncillo. Simmer until the sugar is dissolved.
•    When the water begins to boil, remove from heat, add ground coffee and stir.
•    Cover the saucepan and let the coffee steep for up to 5 minutes.
•    Pour through strainer to cup.
•    Serve with a pastry and enjoy your cafecito y pan!