All orders are roasted and packaged on demand. We roast our coffee beans every Monday and Wednesday, shipping orders on Wednesdays and Fridays. Please remember that the cut-off time for placing orders is 10 AM on Mondays for Wednesday shipments and 10 AM on Wednesdays for Friday shipments.

All orders over $75 ship for free!

Nayarit is located in the northeast side of Mexico making it the most northeast coffee grown in America.
Nayarit means the son of the god that lies between the sky and the sun. It comes from a famous indigenous Cora leader that was the founder of the Huacica kingdom which resisted the Spanish conquest for almost 200 years.

Exceptional Coffee in Mexico
This coffee comes from small producers located in different regions in Tepic, Mexico, such as El Venado, Cuarenteño and others. This region is known for their low production yields but exceptional coffee. The main income of the producers is avocado, which is planted in the coffee plantations, the pruning is barely done so the coffee grows wildly. That’s why the integration of new practices has been a success and plantations can increase their productivity.

Variety: Catuau, Caturra Bourbon, Geisha
Process: Washed
Region: Tepic, Nayarit
Altitude: 1,000 MASL

Below are some basic recipes outlining what we found produced the best cup with this coffee, however we encourage each home brewer to experiment and modify these recipes to suite their own tastes.

Brewing coffee on a V60 enhances the flavor profile, allowing the subtle notes of different beans to shine through for a more enjoyable tasting experience. Its user-friendly design gives you precise control over brewing variables, ensuring consistent and delicious results each time.

Coffee: 25g
Grind: Medium fine (like table salt)
Water: 400g 91° C/ 196° F
Total Brew Time: 3.5 Minutes
Yields appx. 1.5 cups

Prep
Wet the filter in the V60 cone with hot water over a mug or carafe. Dispose of water. Place 25g of ground coffee into the wet filter and tap sides to even out the grounds.

Bloom
Pour 50g of water and stir to ensure all the grounds are wet. Start timer and wait 30 seconds for the coffee to de-gas.

Brew
Pour 150g of water evenly over the coffee. Grab the base of the brewer and swirl the brew lightly once. Pour 200g of water evenly over the coffee. Swirl the brew lightly once more. Drain time should take about 1-2 min.