Introduction to Nayarit Highland Paradise Estate, Mexico | Mexican Natural Process Coffee Beans

Mexican Coffee | What varieties are in the Nayarit Highland Paradise Estate natural beans?

This group of 10 coffee farmers began collaborating in 2008, focused on cultivating coffee sustainably — protecting the environment, the farmers' own quality of life, and even the communities where they live. Together they farm approximately 40 square kilometers of land in the Veracruz region. They work diligently in the hope that every variety they grow can show its most unique and attractive character. To that end, they apply sound farming practices during cultivation, pick only the most mature cherries at harvest, and hold green bean processing to very rigorous selection standards.

The windward coast of Nayarit is shaped by northeast monsoons. Thanks to abundant rainfall, fertile volcanic soil, and plentiful water, this batch of natural-process cherries from Nayarit's Mi Cielito Highland Paradise Estate is carefully handled to preserve the most original aroma and flavor of the green beans. Mexico is also one of the world's largest producers of certified organic coffee, and for geographical reasons most of its coffee is sold to the United States. The country's coffee industry began in the 19th century and centers on Arabica varieties. More than two million Mexicans make their living from coffee: 75% of Mexico's small coffee farmers cultivate plots smaller than two hectares, and these smallholders produce roughly 30% of the country's annual output, with the remainder coming from large, higher-yield farms.

Farm Information

Farm: Nayarit Mi Cielito Cooperative

Coffee Varieties: Typica, Bourbon, Caturra, Mundo Novo

Altitude: 980-1140 meters

Processing Method: Natural drying

Product Code: MX Nayarit Mi Cielito Nat.

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

FrontStreet Coffee's Recommended Brewing:

Dripper: Hario V60

Water Temperature: 90°C

Grind Size: Fuji Royal R-440 #3.5

Brewing Method: Water-to-coffee ratio 1:15, 15g of coffee. First pour 25g of water for a 25-second bloom. Second pour to 120g, then pause until the water level drops halfway, then slowly pour to 225g. Extraction time around 2:00.

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FrontStreet Coffee Recommendation

If the natural process caught your attention, it's worth knowing that sun-drying is the oldest — and today the most widespread — coffee processing method: ripe cherries are dried whole in the sun with the pulp intact, which builds heavier body and rich, mature fruit tones. For a showcase of what natural processing does best, try FrontStreet Coffee's natural Red Cherry from Yirgacheffe, Ethiopia. Only fully ripe all-red cherries are dried on raised beds — kept off the ground away from insects, dust, and bacteria, and turned regularly for even drying. After 27-30 days of sun and a medium-light roast, it offers elegant florals, bright acidity, pronounced tropical fruit, full fermentation character, and generous sweetness.

Another natural classic is FrontStreet Coffee's Blossom (Huakui) from Sidamo. High altitude, superb terroir, fertile soil, and hand-selected ripe cherries give it naturally delicate aromatics, and the region's signature sun-drying sets them off beautifully. Medium-light roasted, it shows light fermentation, florals, citrus, and mango, with honey sweetness, a cocoa tone, a touch of spice, and a thick body with a long finish.

And closer to home for this article's theme, FrontStreet Coffee's 2013 Natural Yunnan Typica is sun-dried too — Yunnan has only dry and rainy seasons, and the coffee ripens when sunny days are plentiful. Long hours in the sun highlight the bean's nutty character with balanced sweet-tart acidity, a hint more sweetness than washed coffee, berry-like acidity with dried apricot and brown sugar, and a faint tea finish.