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Mexico (anaerobic) - October '24 Coffee of the Month

Mexico (anaerobic) - October '24 Coffee of the Month

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Origin: Mexico

Stone Fruit, Strawberry, Tropical Fruit, Brown Spice, Dark Chocolate, Cane Sugar


Geography: Region Tepic, Nayarit
Altitude: 800-1400 masl
Producer: Various Smallholders
Processing: Natural Anaerobic
Variety: Caturra, Bourbon

From Genuine Origin Website: 

Mexico Nayarit Natural Anaerobic Process Green Coffee

The Mexican state of Nayarit is rich in agriculture. The highlands of Tepic, Nayarit’s capital city, lies at the foothills of an extinct volcano and experiences a humid, subtropical climate; most of its rainfall occurs between April to November. The city is well-connected with highway, air, and rail transport infrastructure that catalyzed the region’s growth as a commercial, industrial, and agricultural center.

Cofradía de Chocolón is a two-hour, dirt-road drive from Tepic. Although it’s a small town in the middle of nowhere, the area boasts spectacular views of the ocean and forests full of old coffee plantations. Bourbon and Caturra trees benefit from the distinctive environment, and when cherries are naturally and anaerobically processed, the resulting coffee teems with exotic tropical and fruit flavors. This natural-anaerobic-processed coffee from northern Mexico presents a unique and complex cup profile for roasters looking for something new to offer.

This unroasted coffee celebrates the Los Huicholes, an ethnic group from the Nayarit region. Huichol artists are famed for their yarn painting and beadwork depicting tradition. Through these crafts the traditions, visions and stories of the Huichol people are preserved and live on.

Anaerobic Green Coffee Processing

Anaerobic process green coffee is a relatively new and innovative processing method in the specialty coffee industry. It involves fermenting coffee cherries in an oxygen-free environment, typically using sealed tanks or containers, to create a unique flavor profile.

Key Characteristics

  • Fermentation occurs without oxygen, which slows down the process and allows for a more controlled breakdown of sugars and acids.
  • The resulting coffee has a distinct flavor profile, often described as fruity, floral, and complex, with notes of tropical fruit, berries, and citrus.
  • The anaerobic environment can enhance the natural yeasts and bacteria present on the coffee cherries, leading to a more pronounced fermentation character.

Processing Methods

  • Producers typically use sealed tanks or containers to remove oxygen and control the fermentation process.
  • The fermentation time can vary from 24 to 72 hours, depending on the producer’s goals and the desired flavor profile.
  • After fermentation, the coffee cherries are dried to produce green coffee beans.
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