Our Current Coffees

The Story

This coffee is produced in the Central Highlands around the Nyari region. Coffees from this region are highly regarded thanks to the distinct blackcurrant flavor with a crisp and balanced acidity. Kenyan coffee farmers have been blessed with rich volcanic soils. In the past coffees produced in the slopes of Mount Kenya became synonymous with “black gold”. Old root stocks of renowned varietals such SL28, SL34 & Ruiru 11 have been kept for several generations of coffee farmers who strive to produce not only the best quality coffee but work the land under strict sustainable agricultural practices.

Harvest and processing:

The coffee cherries are carefully picked and sorted. Only the ripe cherries will be part of the AA selection. The pulp is removed then fermented for 24-36 hours under close shade depending on climate temperatures. After fermentation the coffees are washed and selected by density in the washing channels. Then the fully washed parchment is taken for drying on raised beds under the sun for about 12 to 20 days.

The Story

This organisation has 25 members, all of whom arein one way or another related to the Altamiranofamily, one of the founding families of the town ElCuarenteno. The group was originally organized bythe late family patron, Benigno Altamirano de Dios,who passed away in 2004. Today the society is runby seven of Benigno's 18 children. El Cuarenteño is a rural community located in thefoothills of Sierra de San Juan, just west of Tepic.The area was initially settled in 1910, established asthe center of a wealthy landowner's farm. Severalyears later, the owner received petitions from hisworkers wanting to buy pieces of his land, but hedeclined their offer preferring instead to lease theproperty. In 1939 the Mexican government passedan agrarian reform resolution allowing theformation of Ejidos. PROCAA RESERVAMexicoLa Socieadad Productos del Campo Cafe, Aguacate y Mas (PROCAA) CooperativeEl Cuarenteño, Naryarit
LocationThe following year the community of ElCuarenteño was granted an endowment of 3,500hectares to form their own Ejido. PROCAA owns and operates the El Rustico wetmill. The name Rustico, Spanish for rustic, comesfrom the humble beginnings of this organization.This mill is as simple and basic as it can be, butthat is not to say that the coffee produced byPROCAA is lacking in complexity.