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Introduction:
We were on the hunt for some top-tier Mexican coffee this year, and our importer friends at Bennetts absolutely delivered. The Grupo Terruño Nayarita SHG is a standout—an espresso that's beautifully balanced with just the right mix of body and sweetness.
Our very first test roast ended up on bar at Kai HQ... and the crowd went wild.
Grab a bag while it’s in stock—this one won’t last long!
Cupping Notes:
Vanilla, Malt, Smooth
Importer Farm Information:
The coffee from Mexico’s Nayarita region is something special. According to James Kosalos from San Cristobal Coffees, the cup profile here is unlike anywhere else. “We still have the old Typicas here,” he says. “So we get big beans, and all of these coffees are sweet. You’ll taste citrus—maybe some lemon—honey, florals, and sometimes even a little chocolate.”
James is no ordinary coffee guy—he’s a Greek-American geophysicist who designs sonar systems for underwater mapping. Using that same tech-savvy mindset, he built a traceability system that tracks coffee from the farm to the drying patio, all the way to the final sale. That means every lot we source through San Cristobal is fully traceable—right back to the farmer who grew it.
Coffee first came to Nayarita in the 1860s when a group of French families established plantations in the village of Malinal. Believe it or not, a few of those original trees are still standing today, more than a hundred years later.
By the late 1980s, small cooperatives started forming—farming around 300 hectares collectively. Now there are about 260 producers in the region, most of them smallholders with just 2–3 hectares each. The coffee is grown at elevations ranging from 1,000 to over 1,200 meters, with more than half of it cultivated above 1,100 meters. You’ll mostly find traditional varieties here—Typica, Caturra, and Bourbon—all grown with care on small family farms.
Country: Mexico
Region: Nayarita
Farm: Terruno Nayarita
Variety: Caturra - Typica
Altitude: 1050 - 1150 masl
Processing Method: Natural