Mexican Terruño Nayarita Reserve – La Yerba Afrutada – Natural Processed

Info

Purchased from: Burman Coffee
Origin: Nayarita, Mexico
Farm: Terruño Nayarita
Varietals: Bourbon,Caturra,Mundo Novo
Grade: N/A
Purchase Date: 2026-09-02
Purchase Cost: $46.45
Purchase Gram: 2277g
Used Gram: 380g
Remaining Stock: 1897g
Last Roasted: 2026-09-05
Link to original listing: Link

Notes from supplier website:

This is a co-op that holds a special place in our hearts. This coffee is from 100% traceable, directly traded micro-lots. Each bag is uniquely identified with a bar code and a serial number which can be used to see everything behind its production, Gathered around an extinct volcano, Cerro San Juan, just west of Tepic, the capital of the state of Nayarit, a committed group of 260 cooperative coffee farmers are working together to produce arguably the best coffee in Mexico. Between them they work roughly 650 hectares, which comes out to about 2.5 hectares, or 6 acres, per family. The word Terruño means homestead, the essence of a place, and these are farmers that take great pride in their coffee.

This particular lot is their highest rated natural of the season. 100% from La Yerba, a small mountain community in the municipality of Tepic, and 100% from ASTAL, one of the producer societies inside the group. ASTAL is made up entirely of women, 9 leaders and 36 producers. The trees grow in shade on volcanic soil at an average altitude of 956 meters, and the lot is planted to 75% Caturra, 15% Mundo Novo and 10% Bourbon.

The cherry was dried whole as a full natural on the patios at Arrocera, then finished at the Duende dry mill and rested 12 weeks before shipping. It comes to us as European Preparation, Grade 2, with the flats and the peaberries left together instead of screen sorted, and the co-op cups it right around 86 points on the Q scale with peach, lime, floral and soft fruit at the top of the profile.

San Cristobal Coffee Importers takes great care to find and produce excellent coffee, making sure farmers use safe, sustainable shade techniques and provide a fair wage to the workers. They have been involved in coffee production in Nayarit since 1993, and the barcode on every bag runs on FincaLab, the quality control and traceability system built for this group back in 1998.

**Tasting Notes:** Always one of our favorite Mexican coffees. A clean, rich and sweet cup: a prime example of a balanced natural processed. Good from light to dark. Although Natural processed, this is not a fruit/ferment bomb like many other natural processed coffees, has delicate and balanced, slightly fruity overtones that go great with the citric, malt and nutty undertones. Its a little fuller bodied cup than most Terruno lots with well above average sweetness. Lighter roasting will have noticeable citric crispness upfront and will accentuate the fruitiness, peach and lime over a light, tea like body, with the acidity crisp and the sweetness on the delicate side. Medium roasts balance the tones nicely and smooth out the citric tones, sweetness fills in as caramel and malt, body picks up noticeably and the fruit turns rounder and softer. Darker roasts turn more chocolaty, get pretty roasty and smoky, retain a sweet edge and show hints of fruitiness as the cup cools, and the acidity drops well back. A good daily drinker across the roast levels.

**Roasting Notes:** A nice light to medium roast is the way to go, can lean it a little darker depending on your personal taste. Roasts pretty even for a natural, a bit higher chaff, still makes the easier to roast category. A day or two of rest is plenty, give darker roasts an extra day. Surface color darkens up quickly, so watch for the expansion in size before cooling for lighter roast points. Gains a lot by a longer setup, we liked it best on day 4-5.

Roast Batches

Sep 05 2026

Roast Details

Notes

• Easy roast, medium chaff
• Nice light brown color
• Curious to try this one tomorrow
  • Update: Very solid bean, pretty happy with this one.

Roast log