Ñuu Savi, Mexico
Pricing & Formats
| Format | Price | /cup | /250g |
|---|---|---|---|
| 250g | £9.00 | £0.54 | £9.00 |
| 1kg Best | £34.00 | £0.51 | £8.50 |
About this Product
Milk chocolate. Green apple. Lime.
This medium roast single origin from Oaxaca is mega sweet & bright. Notes of fresh green apple and a lime-like acidity cut through the chocolatey sweetness. All in all, a really enjoyable and balanced cup for any brew method.
Region: Sierra Mixteca, Oaxaca, Mexico
Producers: Guadelupe Miramar community
Varietals: Mix of Typica, Bourbon, Mundo Novo, Caturra, Marsellesa, Sarchimor
Process: Washed
Altitude: 1400-1900 MASL
About the producers: Ñuu Savi, meaning 'Rainy People' in Mixtec, is a community of indigenous Mixtec farmers in the Sierra Mixteca region of Oaxaca, where coffee is not
just a vital livelihood but also a spiritual, environmental, and cultural legacy. Agriculture in the region thrives in the Nudo Mixteco mountain range, characterised by vast chains of rugged and wild terrain, making it an ideal setting for coffee cultivation. Producers in this region own small plots, typically no larger than half a hectare, with minimal or no agricultural intervention, leading to low yields.
About harvesting/processing: Mixtec producers use traditional polyculture systems, where coffee plants grow alongside timber and fruit trees such as banana, cuajinicuil, and citrus trees like oranges and lemons. These mixed plantations create different layers of shade, protecting coffee plants from adverse weather conditions. Additionally, farms promote the milpa system, a traditional method that includes the famous triad of staple foods: beans, squash, and corn, as well as other crops like chili peppers and quelite. This practice strengthens food security and economic stability for farming families. Some households have also diversified their income by producing and selling honey from coffee plantations. Coffee leaf rust (roya) has become a serious threat to the survival of traditional varieties such as Typica, Pink and Yellow Bourbon, and Oro Azteca. As a result, farmers are increasingly planting more resistant varieties like Sarchimor, Marsellesa, and Geisha.
