Mexico Ñuu Espresso
How do we feel about this coffee
Who says you can’t have dessert for breakfast!! We love coffees from Oaxaca on espresso and this is the ultimate “dessert-like” coffee. It’s super nutty, with a heavy rich texture with lots and lots of chocolate, and all kinds of dried fruit.
Tasting Profile & Structure
Balanced: layered, structured
The Ñuu group of indigenous and mestizo families in the Mixteca region of Oaxaca work together to preserve the traditions and heritage of their grandparents through their commitment to coffee. Each producer's average farm size is between 0.5 and 2 hectares, where they grow a combination of Typica and Bourbon coffee varieties. The region itself is a mountainous cloud forest heavily shaded, with an island-like ecosystem of coastal winds and steep mountains that creates the perfect climate for coffee cherry to develop more complex sugars and acidity.
||Caballo Rucio, Santa Maria Yukhiti, Oaxaca, Mexico
||1450 to 1650 MASL
||16g : 1g
||15g : 1g
|Peak Rest Time
||5 to 30 days off roast