The “Café Nayarit” Designation of Origin is now a reality in Mexico. The Mexican Institute of Industrial Property (IMPI) officially published the Declaration of Protection, recognizing this coffee as an agri-food product with its own identity, directly linked to its territory and traditional processes.
The Government of the State of Nayarit indicated last year that it was seeking the designation of origin for the product to consolidate its national and international “quality, identity, and prestige,” as it has even been recently promoted in Dubai.
A Designation of Origin is a legal status that protects the name of a product when its characteristics, quality, and prestige depend on the place where it is produced.
It is not an award or a competition. It is an official recognition that this type of coffee is only found in a specific region.
In the case of Café Nayarit, the protection applies primarily to the Coffea arabica species, cultivated in specific municipalities of the state.
The protected area includes the municipalities of:
Compostela
Ruiz
San Blas
Xalisco
Factors such as climate, soil, altitude, and coffee-growing tradition all play a role here. This combination of natural and human factors shapes the coffee’s profile.
Because in a Protected Designation of Origin (PDO), the location is not just a detail: it’s the heart of the product.
The declaration describes technical characteristics that distinguish Nayarit Coffee. For example:
The Arabica variety contains between 15% and 17% oil, which contributes to the bean’s greater aromaticity, smoothness, and flexibility.
Specific processing methods are applied:
Washed (cleaner and brighter flavors).
Dry or natural (more intense and earthy profiles).
Honey (greater sweetness and complexity).
Furthermore, drying, fermentation, roasting, and even grinding follow defined criteria. Everything is regulated under Official Mexican Standards and technical standards that ensure consistency.
This means that coffee bearing the Protected Designation of Origin (PDO) must meet specific standards and adhere to established processes. It’s a guarantee of authenticity and quality control, more than just a trophy.
The process begins with the selective harvesting of ripe cherries. It can follow either the dry or wet method, with controlled fermentations, careful washing, and drying that reduces moisture to optimal levels.
Next comes roasting, considered an art that defines the final character: light and mild, or intense and robust.
Each step influences what ultimately reaches the cup.
The PDO also establishes packaging criteria: sealed bags, generally 500 grams, in dark colors to protect the beans from light and moisture, with clear information about origin and processing.
Marketing combines tradition and expansion:
Direct sales at farms and farmers’ markets.
Gourmet shops in Tepic, Riviera Nayarit, and Guadalajara.
Participation in events such as Expo Café Cumbres de Huicicila.
Presence at international trade fairs such as World of Coffee Dubai, with exports to the United States, France, and Spain.
The declaration establishes that “Café Nayarit” is a national asset. It may only be used with authorization from the Mexican Institute of Industrial Property (IMPI) and must include the phrase “Protected Designation of Origin” (PDO).
Furthermore, its validity remains as long as the conditions that gave rise to it exist, and its international recognition will be sought through trade agreements.
Why is it important?
Because a Designation of Origin:
Protects local producers.
Prevents the misuse of the name.
Increases the value of the product.
Strengthens regional identity.
Opens doors to new markets.
In short, the PDO doesn’t just protect coffee. It protects a history, a territory, and a way of working the land that now has official recognition.
Source: tiempo
