Meksyk Nahua – kawa specialty omniroast

Single Origin from Puebla – Fruity Brightness and Chocolatey Depth

Nahua from Mexico is a coffee with a bold, fruity-chocolatey character. Grapefruit, dark chocolate, and delicate cranberry create a sensory profile that delights with its balance of fruity brightness and sweetness.

Nahua omni roast – one coffee, different brewing methods

Omni roast is a roast profile designed to produce good results regardless of the brewing method. Nahua works well in a drip brewer, French press, moka pot, and espresso machine, revealing a slightly different side each time. Pour-over methods bring out its full fruity brightness and subtle cranberry notes. In a moka pot or espresso machine, chocolatey depth takes center stage, balanced by a citrus note.

What makes Nahua coffee from Mexico special

Nahua comes from southern Mexico, from the Puebla region, where the farms are located at elevations of 1,200–1,500 meters above sea level. Production is led by La Laja — a company that works with a network of small producers and manages three mills in the regions of Puebla, Veracruz, and Chiapas. La Laja holds Rainforest Alliance, UTZ, and 4C certifications, confirming sustainable practices at every stage of the supply chain.

The company runs support programs for farmers: it provides seedlings, organizes training, offers loans, and enables them to participate in coffee processing. It also supports local communities by promoting education and development in the regions where it operates.

Nahua coffee comes from three farms: Finca Husmaya (Rodolfo Carcamo Galindo), Finca La Puebla (Nicolas Martinez Almanza), and La Nueva (Juan Manuel Chacon). Each employs a permanent crew of around 20 people responsible for maintaining the crops, fertilizing the soil, and renewing the oldest plots. They use compost made from cascara—the remains of coffee cherry processing—for fertilization, keeping the process within a closed local loop.