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
Toasted Almond
Balanced: layered, structured
Coffee Style

Coffee Story
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.

Origin Caballo Rucio, Santa Maria Yukhiti, Oaxaca, Mexico
Variety Typica, Bourbon
Process Washed
Producer Grupo Ñuu
Farm Various
Altitude 1450 to 1650 MASL

Brewing Recipes

Ratio Coffee Water Time
Drip 16g : 1g 20g 320g 3min (V60)
Espresso 2.2g :1g 18g 41g 30 seconds
Immersion 15g : 1g
Peak Rest Time 5 to 30 days off roast
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