Grupo Terruño Nayarita Natural Process


Single origin Tepic, Nayarit, Mexico. Cupping notes: Aromas of maple syrup, whiskey infused oak wood, brown sugar brownies (aka blondies) and peanuts. Flavors of milky hot chocolate and roasted cocktail peanuts (the little round ones) with lime. Can be used for all brew methods, personal favorite espresso.

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Grupo Terruño Nayarita

Grupo Terruño Nayarita is a producing organization helping bring coffee producers together to deliver consistently high-quality, sustainable and environmentally responsible, washed and natural process coffee from Nayarit, Mexico.

Grupo Terruño Nayarita environmentally responsible coffeeGrupo Terruño Nayarita works along with CAFESUMEX to help the coffee producers acquire and accumulate the background and quality assurance data needed to obtain certifications, promote sales, and directly export their coffee. CAFESUMEX is also the co-inventor and manufacturer of the FincaLab Quality Management System along with its fully equipped professional portable Coffee Evaluation Laboratory. CAFESUMEX uses the FincaLab system to evaluate coffee lots, dispense immediate quality feedback to members of Grupo Terruño Nayarita farmers, design blends to meet export contracts, and print bag labels with barcodes and serial numbers that provide full internet traceability for the Grupo Terruño Nayarita coffee.

This environmentally responsible, natural process coffee lot of Grupo Terruño Nayarita is from two communities; the small pueblos of Cordon del Jilguero and El Cuarenteno, this high elevation shade grown natural process coffee is made up of three Arabica varieties: Caturra; Criollo and Mondonovo.

Cordón del Jilguero, Ruiz, Nayarit, Mexico

Cordón del Jilguero,environmentally responsible, Grupo Terruño Nayarita Mexico

Cordón del Jilguero is a small environmentally responsible agricultural community north of Tepic, Nayarit, Mexico. With a residents of 228 people they grow part of the Grupo Terruño Nayarita coffee, along with pineapples and jigüite (a green palm-like plant used in decorative flower arrangements in the United States and Mexico). Cordón is home to the newest Grupo Terruño Nayarita society: “Caficultores de Cordón Del Jilguero” or CAFEICO.

CAFEICO, Grupo Terruño Nayarita natural process coffee
CAFEICO Society also owns and operates the Piña Wet Mill  located in the community of Cordón del Jilguero.

The society of CAFEICO has only been working with Grupo Terruño Nayarita for a little over one year, the 2017-2018 harvest being their first as participants. Before then, the coffee producers of CAFEICO sold their product to a host of local intermediaries known in Mexico as “coyotes” for low and often unfair prices. Years later the producers of CAFEICO are rapidly improving the quality of Grupo Terruño Nayarita coffee.


El Cuarenteño, Xalisco, Nayarit, Mexico

El Cuarenteño, Xalisco, Nayarit, Mexico

environmentally responsible natural process coffeeEl Cuarenteño is a rural community located in the foothills of Sierra de San Juan, just west of Tepic, Nayarit, Mexico. Currently El Cuarenteño has about 840 hectares of coffee for Grupo Terruño Nayarita in production at altitudes between 900 and 1400 meters (2900 to 4600 ft). The landscape provides a beautiful panorama and breathtaking views of the famous “Three Marias Islands” on the Pacific Ocean.

Over 11 years of intensive environmentally responsible work with La Socieadad Productos del Campo Cafe, Aguacate y Mas (PROCAA), San Cristobal and CAFESMEX have worked to improve process and quality controls for the members of Grupo Terruño Nayarita . By only accepting the ripest of cherries and paying extreme attention to detail in how the coffee is processed and dried, Grupo Terruño Nayarita has been able to produce an excellent coffee albeit using very basic infrastructure.

El Cuarenteno, Nayarit MexicoThe society of El Cuarenteno consists of 25 members all of whom are in one way or another related to the Altamirano family, one of the founding families of the town El Cuarenteno. The group was originally organized by the late family patron, Benigno Altamirano de Dios, who passed away in 2004. Today the society is run by seven of Benigno’s 18 children.

PROCAA owns and operates the El Rustico wet mill. The name Rustico, Spanish for rustic, comes from the humble beginnings of this organization. This mill is as simple and basic as it can be, but that is not to say that the coffee produced by PROCAA is lacking in complexity. In fact, their coffees are often among the top scoring lots on the cupping table!

El Rustico wet mill, Nayarit Mexico

El Duende Dry Mill

El Duende Dry MillOwned and operated by CAFESUMEX, the El Duende Dry Mill is where all of the Grupo Terruño Nayarita natural process coffee goes to be hulled, cleaned, sorted, prepared and bagged for export. Once lots are sampled, roasted and cupped using FincaLab, the Quality Control Team uses the resulting scores to develop a work order that is sent to the famous Antonio Ibarra–who has run the mill for the past fifteen years. The Grupo Terruño Nayarita work order contains information as to which lots to blend and how to process them.

There are also three large African drying beds (“camas africanas”) located at the El Duende Mill. These are used only when all other wet mill patio space is saturated; or if FincaLab grading results indicate a lot needs to be pulled from dry storage for continued drying.

A look in the Dry Mill (Beneficio Seco)

El Duende Dry Mill, Nayarit Mexico
wash and natural process coffee
  • Each Grupo Terruño Nayarita lot comes to the mill in parchment form (washed coffee) or as a dried cherry (natural or un-washed coffee).
  • A work order is made from FincaLab’s SCA-standard grading and cupping results to contract requirements; this work order entails how to mix and process each lot.
  • When blending is required, the bags in the lots to be mixed are laid out in rows according to the work order ratios.
  • The blended coffee passes through a mechanical huller that removes the parchment or dried cherry from the bean. Once the parchment or cherry skin is removed, the coffee is placed through a winnower (or catador in Spanish) that helps to clean the coffee by blowing air though the beans to remove chaff and lightweight fragments.
  • Now clean and green, the coffee is placed on a Brazilian Pinhalense mechanical screen sorter (one of a handful in all of Mexico) that separates the beans based on size and shape (flat sided or peaberries).
  • The coffee is then separated based on density (the denser the better) by the “gravity table.” This machine uses vibration and a rising column of air to partially levitate the beans and sort them by density.
  • The coffee is then separated into different grades (Grade 0, 1, 2, 3 etc.) based on defect content.
  • Finally, the coffee passes through a Satake compact optical sorter in order to also categorize the beans by color. Here, otherwise undetectable defected beans (normally yellow or black in color) can be removed to further improve quality and broca (insect damaged) beans can be targeted for removal.
  • Once the coffee has been mixed, graded, and bagged, a 100% internet traceable track-your-coffee label is attached to prepare the coffee for export!

natural process coffee environmentally responsible 100% internet traceable

San Cristobal Coffee Importers

Grupo Terruño Nayarita natural process coffee is imported by San Cristobal Coffee Importers and has been involved in coffee production since 1993. San Cristobal Coffee Importers was incorporated in 1996 to provide international market access for small holder coffee farmers in Nayarit, Mexico. The mission at San Cristobal Coffee Importers is to work from the bottom up promoting equity in the supply chain; helping producers earn enough so they are able to address the tough issues of environmentally responsible stewardship, gender equity, and ultimately sustainability.

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Grupo Terruño Nayarita, Natural Process

Additional information

Weight 16 oz
Dimensions 3 × 6 × 2 in


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