El Cuarenteño

Highlights

“El Cuarenteño is grown at around 1,100 metres in Nayarit on Mexico's Pacific coast by Grupo Terruño Nayarita, a group of producers working with Bourbon, Typica, Caturra and Catuai. During the December-to-April harvest, cherries are hand-sorted by flotation and processed at two small wet mills, Sandía and Rústico. There the coffee is pulped, washed and dried in the sun on patios built across connected rooftops and courtyards. It then travels to the El Duende dry mill in Compostela, where it rests for 14 weeks before being cleaned, sorted and graded for export.”