Nayarit Arábica Colimota, Andrés Peña Navarro, Enmielado

A specialty coffee from El Cuarenteño, Nayarit, Mexico, grown at 1,250 meters above sea level by producer Andrés Peña Navarro. Cultivated on volcanic soils with exceptional microclimates, the coffee features Typica and Caturra varieties. Processed using a honey (enmielado) method involving dry carbonic fermentation for five days before depulping without water, which concentrates flavors and preserves the natural cherry juices, resulting in a sweet, complex, and well-balanced cup profile. Part of the Arábica Colimota specialty coffee initiative.