{"product_id":"mexico-swiss-water-decaf-1","title":"Mexico – Washed","description":"\u003cdiv class=\"sqs-block html-block sqs-block-html\" data-block-type=\"2\" data-sqsp-block=\"text\" id=\"block-7b680a83cc0a9600e413\"\u003e\n\u003cdiv class=\"sqs-block-content\"\u003e\n\u003cdiv class=\"sqs-html-content\" data-sqsp-text-block-content=\"\"\u003e\n\u003cp class=\"\"\u003e\u003cem\u003eMedium roast. \u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sqs-block html-block sqs-block-html\" data-block-type=\"2\" data-sqsp-block=\"text\" id=\"block-96b5068ee34931194fb4\"\u003e\n\u003cdiv class=\"sqs-block-content\"\u003e\n\u003cdiv class=\"sqs-html-content\" data-sqsp-text-block-content=\"\"\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003e\u003cem\u003eBalanced, 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.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eProduced 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.\u003c\/p\u003e\n\u003cp class=\"\"\u003eIn 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.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Grupo Terruño Nayarita – El Cuarenteño\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e El Cuarenteño, Xalisco, Nayarit, Mexico\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Bourbon, Catuai, Caturra, Typica, Sarchimor, Mundo Novo, Costa Rica, Oro Azteca\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed • 5 Weeks Resting\u003cbr\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Chocolate, Warming Spices, Toasted Nuts\u003cbr\u003e\u003cstrong\u003eRoast Level:\u003c\/strong\u003e \u003cem\u003eMedium\u003c\/em\u003e\u003cbr\u003e\u003cstrong\u003ePackage Size:\u003c\/strong\u003e 10 oz (283 g)\u003cbr\u003e\u003cstrong\u003eCategory:\u003c\/strong\u003e Traditional\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProducer \u0026amp; Origin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\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 class=\"\"\u003eToday, 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.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThis 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProducing Societies\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eThis coffee is built from four producer groups within El Cuarenteño:\u003c\/p\u003e\n\u003cul data-rte-list=\"default\"\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eRIVIERA\u003c\/strong\u003e – 39%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eBASILIO\u003c\/strong\u003e – 24%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003ePROCAFE\u003c\/strong\u003e – 21%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003ePROCAA\u003c\/strong\u003e – 16%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\"\u003eTogether, these groups represent a range of family-run and community-based organizations that have increasingly shifted their focus from volume to quality.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eRIVIERA\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eBASILIO\u003c\/strong\u003e 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 class=\"\"\u003e\u003cstrong\u003ePROCAFE\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003ePROCAA\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eThis lot is processed as a washed coffee and rested for five weeks before export.\u003c\/p\u003e\n\u003cp class=\"\"\u003eDepending 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.\u003c\/p\u003e\n\u003cp class=\"\"\u003eAfter 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.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThis layered infrastructure helps bring together coffees from multiple community groups into a more stable, traceable, and quality-driven final lot.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTerroir\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eThis 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:\u003c\/p\u003e\n\u003cul data-rte-list=\"default\"\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eBourbon – 10%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eCatuai – 30%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eCaturra – 10%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eTypica – 11%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eSarchimor – 25%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eMundo Novo – 10%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eCosta Rica – 2%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eOro Azteca – 2%\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\"\u003eThat mix contributes to a cup profile that is broad, approachable, and rooted in the agricultural diversity of the region.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Grupo Terruño Nayarita\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eGrupo 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.\u003c\/p\u003e\n\u003cp class=\"\"\u003eBy creating systems that reward quality and long-term relationships, GTNAY helps producers move beyond commodity pricing and toward a more sustainable coffee future.\u003c\/p\u003e\n\u003ch1\u003eRecommended Brew Guide (V60)\u003c\/h1\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eDose:\u003c\/strong\u003e 20g medium grind\u003cbr\u003e\u003cstrong\u003eWater:\u003c\/strong\u003e 320g at 198°F\u003cbr\u003e\u003cstrong\u003eRatio:\u003c\/strong\u003e 16:1\u003cbr\u003e\u003cstrong\u003ePour:\u003c\/strong\u003e 40g → 110g → 170g\u003cbr\u003e\u003cstrong\u003eTotal Brew Time:\u003c\/strong\u003e 3:00–3:30 (Grind coarser to speed up, finer to extend brew time.)\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\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:\/\/kafiex.com\/products\/mexico-swiss-water-decaf-1","provider":"Kafiex Roasters","version":"1.0","type":"link"}