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Sicobi
Oaxaca, Mexico


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Nanixhe

131 farming families from the communities of San Francisco, San Juan, San José Ozolotepec, and San Felipe Lachillo in Sierra Sur, Oaxaca contributed to this special lot. All of these families are also of Zapotec descent, and maintaining their culture and traditions are essential to their way of life.

This coffee was grown in a very rugged area of Sierra Sur, with much exposure to the Pacific Ocean. Towering, rocky mountains capture the warm, humid winds coming from the ocean, creating a unique microclimate of warm days and cool, breezy nights.

Like all of Sicobi's coffees, Nanixhe is a washed process coffee but with wilder, more intense fruit flavors. We like to think of its as the best of both worlds: you get the clarity and crispness of a washed process as well as the complexity, depth of flavor and intensity of a natural process. Look for notes of ripe nectarine and tart lime, rounded by sugar cane and honey.

 

 

Location: San Francisco and San Juan Ozolotepec, Sierra Sur, Oaxaca, Mexico

Variety: Pluma, Caturra, Bourbon, and Mundo Novo

Process: Washed

Elevation: 1,600 - 2,000 masl

Number of members: 131 families

Harvest Months: January - March

Shipping Months: April - August

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.

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.


Oaxaca, Mexico

Oaxaca, Mexico

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


"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."


"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."