Mexico-La Yerba

Discover a unique Mexican micro-lot from the remote slopes of the La Yerba community in Nayarit. Nestled on the northern side of the San Juan Volcano, this coffee is grown and processed by the cooperative Grupo Terruño Nayarita (GTNAY), in partnership with long-standing traceability systems such as FincaLab®. Crema.co+1

Origin & Terroir
The coffee is cultivated in volcanic soils at elevations around 900-1,020 meters above sea level in La Yerba. Third Wave Coffee Roasters+2Stewarts Coffee Roasters+2 The town of La Yerba (formerly El Astal until 1969) comprises just 35 ejidatarios and under 800 inhabitants, where coffee and avocado are the two main crops. Crema.co The farmers engage with transparent direct-trade and traceability structures — each bag is uniquely identified. Burman Coffee+1

Processing & Varietals
This lot is naturally processed: cherries are partially dried on site, then moved to the Arrocera Wet Mill and finally to the El Duende Dry Mill in Compostela for hulling and sorting. DRWakefield Varietals include Bourbon, Catuai, Caturra and Mundo Novo. Stewarts Coffee Roasters+1

Flavor Profile
Expect a smooth, medium body with distinct notes of rich brown sugar, orange marmalade, cherry and chocolate-peanut-butter or cookie-butter textures. Stewarts Coffee Roasters+2The Bean Geek+2 Some roasters prefer highlighting baked chocolate, malt and nutty undertones at darker roasts, while lighter roasts reveal vivid fruit and citrus brightness. Burman Coffee

Why We Love It

• Traceability & ethics: Every bean comes from a community dedicated to sustainable growth and fair pricing, thanks to the GTNAY cooperative architecture.

• Unique terroir: The volcanic slopes of San Juan create excellent growing conditions for high‐quality Arabica.

• Versatility in roast: Whether aiming for a lighter roast to showcase citrus and fruit, or a medium roast to emphasize chocolate and nut tones, this lot offers flexibility.

• Balanced and approachable: It’s equally rewarding for filter, pour-over, espresso or drum roasting — making it a smart choice for both seasoned roasters and those exploring specialty green beans.

Roaster / Buyer Notes

• Elevation: ~900-1,020 m (varies by lot)

• Process: Natural

• Varietals: Bourbon, Catuai, Caturra, Mundo Novo

• Suitable for: Filter / Pour-over / Espresso

• Recommended roast target: Medium (to reveal brown sugar & chocolate nutty tones) or experiment with light for more fruit brightness.

• Aroma when green: Sweet, slightly fruity, hint of dried cherry.

• Drying and storage: Keep in a cool, dry environment to protect natural‐processed beans from humidity inhalation.