Sweet, nutty, and with a pleasant fruity note—that’s the Mexican Nuu Itee from the Czech roastery Krok. This espresso will delight you with flavors of stone fruit, chocolate cookies, and almonds, complemented by the subtle sweetness of sugarcane and juicy notes of pears. All the flavors complement each other beautifully, creating a wonderfully balanced cup where sweetness meets fruity freshness.
The coffee comes from the Mixteca highlands in the Oaxaca region of Mexico, where coffee is grown primarily by small-scale farmers. One of them is Meinardo Timoteo García García. Hermenegildo—whom everyone calls Gildo—also works with local producers. He comes from a family with a long tradition of coffee farming and helps bring together farmers from the surrounding areas, educate them, and improve the quality of their production. Most of the local farms cover an area of no more than 2.5 hectares, and each producer tends to their coffee in their own way. Gildo helps them not only with processing but also with quality control and the sale of their harvest.
This coffee, a blend of Typica and Bourbon varieties, was processed using the washed method, in which careful sorting and controlled fermentation play a key role. Meinardo first sorted the ripe coffee cherries by sugar content, which ranged from 18 to 23 °Brix, and used a water bath to remove unsuitable fruits. The selected cherries were then left to rest in a bag for 12 hours, followed by a 24-hour fermentation. The coffee was then run through a wet mill and dried for approximately 13 days. This was followed by at least two months of resting in GrainPro bags, hand sorting, and final cleaning in the Gildo family’s small dry mill. The result is a clean and pleasantly sweet cup that beautifully highlights the character of Mexican coffee.
- Producer / Farmer: Meinardo Timoteo García García
- Elevation: 1,650 m above sea level