Producer: La Yerba & El Cuarenteño Communities
Elevation: 1,000 masl
Varietal: Caturra (75%), Bourbon (10%), Catuai (5%), Criollo (5%), Mundo Novo (5%)
Notes: Red Grape, Stewed Plum
Roast Level: Medium-Light
The town of La Yerba is a small community on the northern side of the San Juan Volcano. The community was originally founded under the name of El Astal, but in 1969 the town was relocated to border a highway as a newly formed Ejido and was named La Yerba. To this day the community remains integrated by 35 Ejidatarios* with a total of 786 inhabitants; 383 women and 403 men, according to the census of INEGI, 2013.
La Yerba is home to the ASTAL society, with whom San Cristobal has been working for the past 8 years. The economy of La Yerba is tied to its two most important crops, coffee and avocados. With one harvest immediately following the other, there are only a few months a year where farmers have guaranteed income. By working with San Cristobal and CAFESUMEX, farmers receive a price adjustment based on the quality and sale price 4 to 6 months after the harvest of their coffee, in addition to the price they receive for their coffee in cherry form.
El Cuarenteño is a rural community located in the foothills of Sierra de San Juan, just west of Tepic. The area was initially settled in 1910, established as the center of a wealthy landowner's farm. Several years later, the owner received petitions from his workers wanting to buy pieces of his land, but he declined their offer preferring instead to lease the property. In 1939 the Mexican government passed an agrarian reform resolution allowing the formation of Ejidos*. The following year the community of El Cuarenteño was granted an endowment of 3,500 hectares to form their own Ejido.
The community of El Cuarenteño produces both organic and conventional coffee. CAFESUMEX has relationships with three different societies in the community: PROCAA, BASILIO, and RIVIERA, two of which have their own wet mill processing facilities.
Currently El Cuarenteño has about 840 hectares of coffee in production at altitudes between 900 and 1400 meters (2900 to 4600 ft). The landscape provides a beautiful panorama and breathtaking views of the famous “Three Marias Islands” on the Pacific Ocean.
Recommended brew method: V60 | Chemex | Autodrip | Aeropress