Mexico El Duende

This coffee comes from four small producer communities in the Nayarit region of Mexico: - La Yerba in Tepic - Cofradia de Chocolon in Xalisco - El Cuarenteño in Xalisco - Huaynamota in San Blas Once the coffee cherries are harvested, they are sent to the nearby wet mills to begin processing them. In the case of a natural processed coffee such as this, they are dried on patios while still within the cherries, as opposed to having the cherry skin and mucilage removed before drying. Drying in the sun with the cherries fully in tact results in a naturally-occurring fermentation process. After a specified amount of time at the wet mill, they are then sent to the dry mill to have the cherry skin and mucilage removed and prepared for export. At the dry mill - for which this coffee is named, El Duende - is where they sample roast, cup, and blend the community lots to create specific flavor profiles, resulting in a purposefully-crafted coffee such as this one. At the very beginning, before the coffee ever reaches the wet mill, everything is documented. The paper trail that follows each coffee is extensive. We have access to more information than we could possibly fit in this format. All of this is made possible by the clear communication, decades of experience, expert training, and collaboration that comes from the producers and the folks at San Cristobal (importer) and CAFESUMEX (training/funding/implementation).