Mexico Organic Nayarit Dry-Process

For this dry-process coffee we decided to go for a Full City roast: not quite to second crack and about 438 degrees by thermoprobe.  You might notice some unevenness in roasted bean color which is to be expected in a dry-process lot.  Tom, Derek, and I cupped the test roasts which represented three different levels: City, City+, and FC.  The City+ roast had some good qualities but was ultimately too “winey” while the darker roast revealed nice bittersweet chocolate notes.

Bookmark and Share

4 Responses to “Mexico Organic Nayarit Dry-Process”

  1. 1 thompson owen

    This is a very different coffee from recent offerings … something people might love, or not. Dry-process Central Americans are controversial, non-traditional. This has low acidity (don’t confuse the fruity flavors for acidity), and a lot of chocolate, some sweet tobacco notes. It’s a winey fruit too, alternately sweet and sour. Interesting cup … and I wonder how it will do as espresso after I rest it for 5 days or so. -Tom

  2. 2 maikeru207

    I believe Zoka coffee offers a similar coffee. At the Seattle Coffee Fest they were pulling SO espresso shots of this coffee. It was one of the highlights of the show for me. I thought it was complex for a SO and definitely had fruit notes. The barista said they roasted it darker for espresso use that day and typically roast it lighter when selling it online or in their retail stores.

    I’d love to hear your impression as espresso.


  3. 3 rabornmd

    Doing dry roast in a Behmor would you add minutes at the start or after 10 mins running?

  4. 4 thompson owen

    It’s possible Zoka has some bags. I know Flying Goat bought some too. Honestly, I can’t imagine this as espresso unless it was roasted fairly dark. It’s so potent and fruity. Shots I tried turned too sour. But I can see that a darker style, and a long roast, can tone it down and create a whopping, chocolaty roast taste. As far as the Behmor, I would try p2 on this, perhaps doing 1/2 Lb at the 1 Lb setting, and watching it carefully, like you should with all dry-process coffees.

Comments are currently closed.