Mexico San Basilio Nayarit Washed

Nayarit, officially the Free and Sovereign State of Nayarit, is a small state in western Mexico with the forested mountains of the Sierra Madre Occidental on one side and the Pacific Ocean on the other. Coffee is traditionally grown on the high elevation mountain slopes where fertile volcanic soil, a wet climate, and generations of farming knowledge produce coffees with distinctive aromas and flavors. Most farms are small family-run affairs and their coffee is shade grown using all natural cultivation methods.

Nayarit doesn’t produce much volume, in comparison to the better known Veracruz and Chiapas, but the coffees from this region have a unique complex profile that has recently gained recognition. For many years, coffees from Nayarit were blended with Veracruz coffees, and the traceability and profile of the region was lost. San Basilio is a brand Royal NY created in partnership with local farmers to present and highlight this exceptional coffee.

This lot is a mix of different varietals: Bourbon, Catuai, Caturra, and Gesha and was processed using the traditional washed method. Farmers selectively hand-pick only the fully ripe cherries. The cherries are floated for density and defects are removed. The selected cherries are depulped using hand-cranked or small motorized machines to remove the outer skin, leaving the sticky mucilage layer. The beans are is then moved to small concrete, tile, or plastic fermentation tanks to allow the coffee to ferment for 18 to 48 hours. The beans are fully washed in fresh water before being spread out to dry in the sun.

Earlier this year, Nayarit coffee has officially earned Designation of Origin status, a distinction that recognizes its exceptional quality, rich tradition, and unique connection to the land where it is grown.