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Sicobi
Oaxaca, Mexico


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  • Guienashi
  • Nayani

Guienashi

Guienashi is formed by 71 small producers of the San Juan Ozolotepec, San Francisco Ozolotepec, San José Ozolotepec, and San Felipe Lachillo communities. All of these communities are located within the southern highlands of the state of Oaxaca.

Despite being a washed coffee, Guienashi profiles more similarly to a natural coffee. The dry, arid conditions of the region create a micro-climate unlike any other in Mexico; this unique terroir is clearly expressed in Guienashi's remarkable flavor characteristics. Expect big tropical notes of lychee, tamarind and pineapple on the front of the palate, with caramel and and toffee lingering on the finish. This coffee will shine beautifully as an expressive and unique single-origin offering; at the same time, develop Guienashi a little further on the roast and it will make an excellent base for a blend.

 

 

 

Location: Sierra Sur, Oaxaca, Mexico

 

Varieties: Typica, Caturra, Mundo Novo

 

Process: Washed

 

Altitude: 1,300 - 1,900 masl

 

Number of members: 223

Nayani

Nayani is formed by 71 small producers of the San Juan Ozolotepec, San Francisco Ozolotepec, San José Ozolotepec, and San Felipe Lachillo communities. All of these communities are located within the southern highlands of the state of Oaxaca.

Like Guienashi, Nayani also profiles similarly to a natural despite being a washed coffee. In a way, Nayani is even more ''natural-like" with lots of intense dried/candied fruit notes.

 

 

 

Location: Sierra Sur, Oaxaca, Mexico

 

Varieties: Typica, Caturra, Mundo Novo

 

Process: Washed

 

Altitude: 1,300 - 1,900 masl

 

Number of members: 223

ABOUT THE PRODUCER

A community focused cooperative with singular cup profiles

Sicobi has a unique way of organizing growers. While the organization doesn’t work with all coffee growers in the surrounding communities, it has established policies and rules for the entire territory the communities are in. Sicobi enforces its policies through a board consisting of local authorities, and through this territorial management it aims to preserve biodiversity in the community. There is one paid technician in each community in Sicobi—typically a young student who gathers information for that community. The council uses this information to establish policies and rules that make the best use of the community’s natural resources.

Sicobi has a unique cup profile. While the cooperative's coffees are 100% washed process, they profile similar to a natural coffee. This is due in part to the natural conditions of the area, particularly the very dry landscape which creates a unique micro-climate. Sicobi’s growers ferment their coffee in wooden tanks, which also helps give the coffee the profile of a natural.


Rooted in agri-science and data.

Sicobi, which stands for Sistema Comunitario para el Resguardo y Manejo de la Biodiversidad (Community System for Protecting and Managing Biodiversity), was founded by biologists in 2010 by the non-governmental organization GAIA. Trained biologists continue to work in each community and and pass on data to local councils to inform on how to best utilize the area's natural resources.


Washed coffees as complex as naturals.

Sicobi's producers are always experimenting and innovating with processing techniques, and are truly leading the charge for exploring new and unique flavor profiles.Today, some of our most interesting, terroir-expressive, and fruit-forward coffees come from our partners in Mexico, espeically Sicobi.


Mzuzu, Malawi

Oaxaca, Mexico

The highlands of Southern Mexico, with its diverse and mountainous terrain, are perfect for the cultivation of unique, terroir-specific coffees.


Award-winning coffees from Africa's smallest coffee-producing country.

Malawi is one of the few origins where climate change has not had a large detrimental effect on farming. Production continues to grow and quality progressively gets better and better, with Mzuzu Union leading the pack.
 
In the 2017 Annual Taste of Harvest Competition held by the African Fine Coffee Association, Mzuzu Union snagged 8 out of the top 10 spots and was able to find high premiums at auction for their highest quality lots.

"No single Mexican coffee tastes like the other"

To quote our Chief Coffee Officer, Jorge Cuevas, on Mexico: "What I find most exciting about Mexico is that it's truly an origin of multiple flavors and characteristics. There's so much potential to unlock. Because of Mexico's size and geographical diversity, coffee is hyper regional and terroir-specific. No single Mexican coffee tastes like the other."