Strawberry, grape and vanilla candy. Rounded white wine acid lingers in a creamy body. Jammy smooth finish carries a soft boozy note.
Caturra – Typica
According to James Kosalos of San Cristobal Coffees, the cup profiles of the Nayarita region are unique. “We still have the old Typicas here so we get big beans, and all of these coffees are sweet, you get citrus and maybe some lemon, honey, floral and sometimes even they’ve got some chocolate in it.” Kosalos, a Greek-American geo-physician, originally began building sonar systems for underwater mapping (which he still does today). Using this knowledge, Kosalos has designed a system capable of tracking specific lots directly from the farm to the patio and all the way through to the seller. This unique system ensures the customer has full traceability of the lot being purchased.
Coffee first came to region of Nayarita, Mexico in the 1860s when a group of French families set up the first plantations in Malinal. Today there are still a couple of trees standing which date back more than 100 years. By the late 1980s cooperatives formed with members farming approximately 300 hectares of land.
There are now 260 producers, mostly small growers with an average 2-3 hectares per family. Growing altitudes in the region vary from 1000 meters to above 1200 meters, with more than 50 percent of all the
Malinal coffee grown at altitudes above 1100 meters, and production is mostly made up by the Typica, Caturra and Bourbon varieties.