Story
From a community that fought for its own land, El Cuarenteño's shade-grown coffee carries that same spirit into the cup — smooth, round, and quietly satisfying in a way that just makes you feel good.
Producer:
El Cuarenteño's story begins with a land petition. In 1940, following Mexico's agrarian reform, this rural community in the Sierra de San Juan foothills was granted 3,500 hectares to form their own Ejido — land held collectively, farmed individually, passed to children. Today, around 840 hectares grow shade-grown coffee at 900–1,400 meters, with views across to the Pacific's Three Marias Islands. Three farmer societies work the land, producing both organic and conventional lots.
Place:
Mexico’s coffee story is being rediscovered. Coffeegrows across Chiapas, Oaxaca, Nayarit, Puebla and Veracruz at 900–1,800 meters, where highland forests and volcanic soils create emerging quality potential. Smallholder farms, renewed processing focus, and diverse microclimates shape cleaner profiles. Harvest runs November through March, revealing newly recognized coffees with balanced acidity, sweetness, and regional character.
Nayarit Natural plus - El Cuarenteno, Mexico
Nayarit Natural plus - El Cuarenteno, Mexico
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Characteristics
Medium
Round
Syrupy
Nutella, Chocolate Fudge, Marshmallow
Smallholder Farms
Smallholder Farmers
900 - 1,400 MASL
Cultivars
Natural
Chiapas, Oaxaca, Nayarit, Puebla and Veracruz
Story
From a community that fought for its own land, El Cuarenteño's shade-grown coffee carries that same spirit into the cup — smooth, round, and quietly satisfying in a way that just makes you feel good.
Producer:
El Cuarenteño's story begins with a land petition. In 1940, following Mexico's agrarian reform, this rural community in the Sierra de San Juan foothills was granted 3,500 hectares to form their own Ejido — land held collectively, farmed individually, passed to children. Today, around 840 hectares grow shade-grown coffee at 900–1,400 meters, with views across to the Pacific's Three Marias Islands. Three farmer societies work the land, producing both organic and conventional lots.
Place:
Mexico’s coffee story is being rediscovered. Coffeegrows across Chiapas, Oaxaca, Nayarit, Puebla and Veracruz at 900–1,800 meters, where highland forests and volcanic soils create emerging quality potential. Smallholder farms, renewed processing focus, and diverse microclimates shape cleaner profiles. Harvest runs November through March, revealing newly recognized coffees with balanced acidity, sweetness, and regional character.
