Mexican Coffee | What are the Varieties of Nayarit Highland Paradise Estate Natural Process Beans?

Mexican Coffee | What Varieties Are in the Nayarit Mi Cielito Natural Sun-Dried Beans?

This group of 10 coffee farmers began collaborating in 2008, with a focus on cultivating coffee through sustainable methods that protect the environment, the farmers' own quality of life, and that of their communities. Together they farm roughly 40 square kilometers. They work hard to bring out the most unique and appealing character in every variety they grow. To get there, they follow solid practices during cultivation, pick only the ripest cherries at harvest, and apply very rigorous standards when processing the raw beans.

The windward coast of Nayarit is shaped by the northeast monsoon, which brings abundant rainfall, fertile volcanic soil, and plentiful water. This batch of natural sun-dried coffee from Nayarit's Mi Cielito estate was processed with the natural method, preserving the raw bean's most original aroma and flavor. Mexico is also one of the largest producers of certified organic coffee, and because of geography most of it is exported to the United States. The country's coffee industry began in the 19th century, and the crops are mostly Arabica. Over two million Mexicans depend on coffee for their livelihood. 75% of Mexico's smallholder farmers grow coffee on plots smaller than two hectares, and those small farms account for roughly 30% of the country's annual output, with the rest coming from large or high-capacity farms.

Farm Information

Farm: Nayarit Mi Cielito Cooperative

Coffee Varieties: Typica, Bourbon, Caturra, Mundo Novo

Altitude: 980-1,140 meters

Processing Method: Natural sun-dried

Product Code: MX Nayarit Mi Cielito Nat.

Flavor Notes: Dried orange, nuts, corn, and toast — balanced and smooth.

FrontStreet Coffee's Recommended Brewing

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-440, setting 3.5

Brewing Method: Water-to-coffee ratio 1:15, using 15 g of grounds. First pour 25 g of water for a 25-second bloom. Second pour to 120 g and pause. Wait until the water level in the coffee bed drops to half, then pour slowly until the total reaches 225 g. Extraction time is about 2:00.

FrontStreet Coffee Recommendation

This Mexican lot is a gentle, balanced natural — dried orange and nuts rather than a jammy fruit bomb. If that profile appeals to you, FrontStreet's Brazil Queen Estate is a great match in the same vein. Brazil's most common approach is the pulped natural method, but the Queen Estate dries its cherries on raised beds with constant turning, then finishes with mechanical drying to reach the right moisture. The cup brings the fresh sweetness of sugarcane juice, black tea, soft fruit, and clear nut and chocolate notes over a clean, smooth, mellow body.

If you'd rather explore the brighter, more tropical side of natural processing, FrontStreet's Colombia Sidra is a standout. It uses a double anaerobic natural process — whole cherries go into sealed tanks charged with carbon dioxide to create an oxygen-free environment — followed by drying on beds. The result is an intense tropical fruit aroma with passionfruit, apricot, dried fruit, and grape, plus a distinct almond note.