Waffle Wizard - Mexico Ñuu Savi
With Ñuu Savi, we honour the essence of Mixtec communities in Oaxaca, where coee is not just a vital livelihood but also a spiritual, environmental, and cultural legacy. For generations, the people of the Sierra Mixteca have seen each coee bean as a symbol of balance and perseverance.
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 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. However, 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 have been forced to plant more resistant varieties like Sarchimor, Marsellesa, and Geisha.
What Challenges They Face
- Small-scale farms with low yields: Producers in the Sierra Mixteca own small plots, typically no larger than half a hectare, with minimal or no agricultural intervention, leading to low yields.
- Intermediary exploitation: The region struggles with "coyotes" (middlemen) who continue to offer very low prices for parchment coffee.
- Pest and disease outbreaks: Since 2014, the coffee berry borer and coffee leaf rust have severely affected crops, especially at lower altitudes where plants are more vulnerable. The situation tends to get worse because producers lack the resources to invest in necessary treatments for these diseases.
Ensambles Connects With the Mixteca
At the beginning of 2024, Ensambles established their presence in the Sierra Mixteca through their field technician, Juan Carlos Rodríguez, who can speak the Mixtec language.
Initially, producers showed little interest in their work due to a deep mistrust of commercial buyers operating in the area. However, over the harvest months, their field team has provided training in agronomic practices, post-harvest techniques, and wet processing, gradually building trust between Ensambles and local farmers.
During this first purchase, coffee samples were sent to the central laboratory in Coatepec (Veracruz) and the regional laboratory in Huautla de Jiménez (Oaxaca), where their Quality Control team conducted physical and sensory analyses. This rigorous process allowed them to uncover great profiles and attributes that highlight the richness and uniqueness of the region’s coffees. Their commitment is to continue strengthening collaboration with producers, promoting sustainable and high-quality practices that not only enhance the final product but also improve the living conditions of agricultural communities.
Roast Profile: Light
Notes of: Honey, Caramac, Tunnocks Wafer
Variety: Typica, Bourbon, Mundo Novo, Caturra, Marsellesa, Sarchimor
Process: Washed
Altitude: 1400 - 1900 MASL
*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.
*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.
Roast Profile
Light
Notes Of
Producer / Region
Guadalupe Miramar
Variety
Typica, Bourbon, Mundo Novo, Caturra, Marsellesa, Sarchimor
Process
Washed
Altitude
1400 - 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 ☕️
- Grind 14g of coffee on a medium-fine grind
- Wet the plunger then push the plunger into the end of the brewing chamber
- Place filter paper into filter chamber and rinse paper with warm water (carefully)
- Place Aeropress on your scale in the inverted position (upside down) and tare scales.
- Add ground coffee to your Aeropress.
- Using freshly boiled water straight off the boil, start a timer, add 60g of water and give a short stir.
- After 30 seconds add another 170g of water, bringing your total water up to 230g
- Leave your Aeropress to brew for 3 minutes
- At the 3 minute mark carefully attach your filter chamber with filter paper
- Hold a mug or vessel on top of your Aeropress and carefully flip over
- Gently push down to extract all the coffee from the Aeropress
- 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.
- Grind your coffee to a medium-coarse grind
- Weigh out your coffee, we always recommend 60g coffee to 1 litre of water. For example: 400ml brew = 24g coffee
- 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
- Pour the ground coffee into the Chemex paper and gently shake to even out the coffee bed
- 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
- At 30 seconds begin to gradually add the rest of the water until all your water is added by 1 minute 30 seconds
- Allow the coffee to drain through the filter. If your grind is correct this should take approximately 5 minutes in total
- 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:
- Fresh coffee
- A jug / french press / or best a Cold Brew Coffee Maker
- A fine strainer or filter papers
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!
- Grind your coffee to a coarse grind
- Use a ratio of 60G Coffee to 1Ltr water
- In a 3 cup french press add 21g coffee (approx 3 scoops)
- Add 350ml boiling water
- Leave to brew for 4 minutes
- Use a spoon to gently stir the crust
- Leave the french press to brew and settle for a further 6 minutes.
- 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.
- Grind your coffee a little coarser than table salt. You will need approx 15-17g of coffee.
- Boil your kettle with fresh water.
- Add your boiled water to the brewing chamber, just up to the fill line.
- 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.
- Carefully screw the top of the brewer to the bottom not over-tightening it.
- Place the Moka pot on your stove over a medium heat ensuring the handle is not in any direct heat.
- Keep the lid open and wait for the coffee to extract into the top chamber.
- 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.
- Pour and enjoy.
Chipp Tip
If you don't have scales a typical coffee scoop will give you roughly 15-17g of ground coffee.
