Mexico’s El Dragon Anaerobic Natural comes from Villacorzo, Chiapas, where a rare microclimate creates the perfect environment for bold, fruit-forward coffees. Grown at 800–1400 masl, this coffee thrives where the Sierra Madre de Chiapas mountain range meets the Central Depression, creating a dry, low-humidity forest ecosystem unlike anywhere else in Mexico.

This lot is crafted by producer Victor Ruiz, a second-generation farmer who has spent the last three years developing the El Dragon profile. What began as a one-quintal experiment has evolved into a three-hectare project producing just 50 bags of coffee — making this a truly small-batch, limited offering.

Processing

El Dragon is handpicked when the cherry reaches a deep purple ripeness. After sorting, the fruit undergoes natural anaerobic fermentation — sealed in oxygen-free barrels for 10 days. The pressurized environment allows wild yeasts to transform the cherry slowly, producing wine-like complexity, intense fruit character, and a silky, rich texture.

After fermentation, the coffee is slow-dried on patios and raised beds until it reaches a stable 12% humidity.

This lot is part of NKG Bloom, a sustainable initiative supporting smallholders with training, financing, and long-term development.

Why “El Dragon”?

The coffee is named after the legendary Mexican axolotl, or “water dragon.” Exportadora de Café California chose this creature as the mascot for their experimental processing program — playful, mythical, and always a little otherworldly. Much like this coffee.

🌈 Tasting Notes

Cacao • Tropical Fruit • Raspberry • Winey Acidity • Silky Body

Expect a cup that is:

• Big and jammy

• Intensely aromatic

• Smooth, lush, and sweet

• With raspberry-like acidity and a cocoa finish

If you enjoy adventurous naturals, this one is a standout.

☕ Brewing Recommendations

Pour Over (V60, Kalita, Origami)

• 17g coffee → 270g water

• Water temp: 202–205°F

• Grind: Medium-fine

• Total brew time: 2:45–3:00

This brings out the raspberry + tropical fruit sweetness.

French Press

• 25g coffee → 375g water

• Water temp: 200°F

• Steep 4 minutes, then gently press

• Expect a fuller body + deeper cacao notes.

Espresso

• 18g in → 40g out in 28–32 seconds

• Brings out winey acidity, super sweet berry notes.

⭐ Perfect For:

• Natural coffee lovers

• Drinkers who enjoy fruity / funky coffees

• Bright, sweet pour-overs

• Anyone wanting a limited small-lot, experimental process coffee