Candy Cloud - Mexico

Candy Cloud - Mexico

£14.50
Single Origin
Choose size
Choose grind

About the Producer

Ñuu Davi or Ñuu Savi translates roughly to "People of the Rain".

Ñuu - a comprehensive term for a place or town.
Davi - the word for rain, sharing the same name of the Rain God (Tlaloc of the Aztecs and Chac of the Mayan).

Ñuu Davii is harvested by the only Mixtec indigenous people living in the Sierra Mazateca of Oaxaca. This indigenous community resides specifically in the municipality of San Juan Coatzóspam, where 99% of the inhabitants speak the Mixtec language. The locality was founded between 1530 and 1550, when two families fled the high Mixtec region to escape Spanish conquest and settled in the Sierra Cuicateca.

Over time, one of the families reached Huautla de Jiménez, the territory of the Mazatecs, where they were rejected by the local population. Following this event, the family decided to move north and establish their own Mixtec community in the Sierra Mazateca.

It’s worth noting that the Sierra Mazateca region is a particularly remote area of Oaxaca that is not often visited, with an average drive of around 6 hours to the dry mill in Oaxaca City. Historically, producers within this region have small farms with low yields due to a lack of agronomic management; often an average of 100kg per producer. The region has typically dealt with intermediaries who continue to offer very low prices for the raw material. Since 2014, coffee crops have been heavily affected by pests and diseases like the coffee borer beetle and rust, and producers lack resources to combat these issues. 

However things began to change in 2021. Ensambles have been building a strong relationship with the Sierra Flores de Magón region by establishing a local supply chain in the area, setting up a warehouse and laboratory in Huautla de Jiménez (the main municipality) to connect producers with specialty coffee and bridge the gap with isolated communities. Led by Osiris Martínez, the team trains coffee growers in sustainable agricultural practices and analyses coffee samples to ensure fair prices based on bean quality. We have successfully connected Mixtec producers with national and international markets, highlighting their work and production.

Roast Profile: Light

Region: Sierra Flores de Magón

Variety: Typica & Bourbon

Process: Washed

Altitude: 1100 - 1900 MASL

Notes of: Blackberry, Pear Drops, Elderflower

*Our coffee is freshly roasted each Monday, Wednesday and Thursday. Orders are dispatched on Wednesday and Friday with Royal Mail Tracked 48. Please allow 2-3 business days for your order to arrive.

*Our coffee is freshly roasted each Monday & Thursday and orders are dispatched on Wednesday and Friday with Royal Mail Tracked 48. Please allow 2-3 business days for your order to arrive.
Candy Cloud - Mexico
From £14.50

Roast Profile

Light

Notes Of

Blackberry - Pear Drops - Elderflower

Producer / Region

Smallholder Farms

Variety

Typica & Bourbon

Process

Washed

Altitude

1100 - 1900 MASL

OUR GUARANTEE

We pride ourselves on our exceptional customer service and with that our coffee quality also.
So we guarantee that if you really dont love the coffee you purchase from us, we'll help make it right!

BREW GUIDES ☕️

  1. Grind 14g of coffee on a medium-fine grind
  2. Wet the plunger then push the plunger into the end of the brewing chamber
  3. Place filter paper into filter chamber and rinse paper with warm water (carefully)
  4. Place Aeropress on your scale in the inverted position (upside down) and tare scales.
  5. Add ground coffee to your Aeropress.
  6. Using freshly boiled water straight off the boil, start a timer, add 60g of water and give a short stir.
  7. After 30 seconds add another 170g of water, bringing your total water up to 230g
  8. Leave your Aeropress to brew for 3 minutes
  9. At the 3 minute mark carefully attach your filter chamber with filter paper
  10. Hold a mug or vessel on top of your Aeropress and carefully flip over
  11. Gently push down to extract all the coffee from the Aeropress
  12. Remove and enjoy.

Chipp Tip

If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee. 

View the full guide here.
  1. Grind your coffee to a medium-coarse grind
  2. Weigh out your coffee, we always recommend 60g coffee to 1 litre of water.  For example: 400ml brew = 24g coffee
  3. Using fresh water, boil your kettle, fold the filter paper into your Chemex and flush with hot water to pre heat the Chemex and remove any papery taste. Discard the water
  4. Pour the ground coffee into the Chemex paper and gently shake to even out the coffee bed
  5. Start a timer then begin to bloom your coffee by pouring enough water to just cover and wet all the coffee and leave to steep for 30 seconds
  6. At 30 seconds begin to gradually add the rest of the water until all your water is added by 1 minute 30 seconds
  7. Allow the coffee to drain through the filter. If your grind is correct this should take approximately 5 minutes in total
  8. Pour and enjoy

Chipp Tip

If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.

View the full guide here.
What you’ll need:
Here’s founder Zach's personal recipe:
  • 32.5g coarsely ground coffee
  • Add 500ml of fresh filtered water.
  • Give it a little stir
  • Leave it in the fridge for 8-12 hours.
  • Strain through a V60 02 or the Hario Cold Brew Coffee Maker

Dose: 18 grams

Brew time: 25-30 sec

Brew weight: 30-36 grams

This should be used a recommended start, not an absolute.

See how you get on and change your recipe to what suits you best and let us know what you find!
  1. Grind your coffee to a coarse grind
  2. Use a ratio of 60G Coffee to 1Ltr water 
  3. In a 3 cup french press add 21g coffee (approx 3 scoops) 
  4. Add 350ml boiling water 
  5. Leave to brew for 4 minutes 
  6. Use a spoon to gently stir the crust 
  7. Leave the french press to brew and settle for a further 6 minutes. 
  8. Add the plunger and gently press

Chipp Tip

Being patient with your French Press will make sure you have an even better coffee experience and making sure to use scales and freshly ground coffee will help elevate that cup of morning java even further!

View the full guide here.
  1. Grind your coffee a little coarser than table salt. You will need approx 15-17g of coffee.
  2. Boil your kettle with fresh water.
  3. Add your boiled water to the brewing chamber, just up to the fill line.
  4. Fill the basket with coffee, slightly mounded, and level the surface off with your finger. Brush away loose grounds on the top edge of the filter basket.
  5. Carefully screw the top of the brewer to the bottom not over-tightening it.
  6. Place the Moka pot on your stove over a medium heat ensuring the handle is not in any direct heat.
  7. Keep the lid open and wait for the coffee to extract into the top chamber.
  8. Once the coffee starts to bubble out of the inner spout and no more liquid emerges carefully take the Moka pot off the heat and run the bottom chamber under a cold tap to stop any further extraction.
  9. Pour and enjoy.

Chipp Tip

If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.