Sourcing The Best Coffee in Mexico with Buna and Masienda
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- Опубликовано: 10 сен 2024
- After years of sourcing and celebrating heirloom corn at Masienda, we are thrilled to enter the world of coffee. Some of the world's best coffee is grown where corn and coffee meet…in Mexico.
Our inaugural Coffee Collection features two blends from specialty coffee roaster BUNA. BUNA is one of the OGs of Mexican 3rd Wave Coffee and a certified B-corp, their mission is to conserve Mexican ecosystems through the sustainable trade of coffee. In this short video, we pay a visit to some of BUNA'S farm partners in Oaxaca and see what goes into a cup of café rico.
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Me encanta El café Rico del Sur de México! Café de Las montañas, producido sin pesticidas y químicos es lo major que hay!
I recently roasted my first Mexican bean. A 'Turquesa' from Chiapas. It is incredible! One of the best beans I've ever tried!
Dear Masienda, Just another outstanding video! I don't know who is doing your production and camera work, but its absolutely beautiful and perfect. I truly love + appreciate these stories of diversity, agriculture and how the food affects the very personal lives of the people in the regions as well as the environment. Amazing stuff!
thank you so much!! we put a lot of love and effort into the films, so it's great to hear this feedback. we will keep it up! thank you for watching
Surely the coffee is as fresh, authentic, and tasty as Masienda Masa Flour! My Guatemalan Spanish teacher taught me to make empanadas with it. Yum! Great to see mugs offered by Oaxacan artisans! I am so glad for my black pottery bought there in 2007. ¡Me encanta México!
the coffee is just as you describe it! thank you for watching and using our masa flour. enjoy!
I love this video! I love the work you are doing with small farmers. Do you have information on how the coffee is grown? I am passionate about regenerative agriculture practices of restoring the land so would love to know more on the farming practices!
We do! Will chat with one of the coffee experts on our team and let you know. We do have some info here: masienda.com/blogs/learn/masienda-mexican-coffee-buna
@@Masienda thank you!
Hi! Lots of info for you from our producer partner, Buna:
Coffee is grown a myriad of ways throughout the world. Generally shade grown means that coffee is grown under a canopy of various layers of shade trees including banana trees and leguminous trees. While Buna’s farmers don’t have regenerative agriculture certification (it's not a thing in the coffee world yet), they do abide by the same practices that define regenerative agriculture, including: using cover crops to build up soil healthutilizing composts (bokashi, and lombricompostage ie composting with worms) moving away from synthetic fertilizers, pesticides, herbicidesWhen we asked the Buna team how they do this, they responded that it's through mutually beneficial long-term partnerships that begin with understanding where the farmers are looking to go, and how Buna can support their growth- both personally and at the farm level.
Once Buna has decided to work with a producer, they travel to the farm and conduct a diagnostic to evaluate the health of the farm- focusing on coffee plants and soil health, and they co-create a map of how to renovate the farm over the long term. In that meeting they discuss what plants will grow well in the area, and Buna commits to purchasing all or a % of the additional food produced by the farm. Buna returns to the HQ with soil samples to conduct future analysis.
Something to note is that when Buna decides to support a farmer in renovating their parcel- especially in planting new coffee trees- these new coffee trees won’t fruit for 3-4 years. Generally coffee tree peak production happens even later on, closer to 5-7 years. All to say, this diagnostic and mapping exercise is a practice that the Buna team takes seriously, committing to building soil health and productivity of the farm, over the next decade.
@@Masienda Thank you! That is all super helpful. I know these food systems are all very hard to manage down to everything that is input on the land. This sounds very thorough! Is there a post-production testing system in place to safeguard against harmful contaminants that could be on the land or in water? So appreciate the time you are taking for me to gain more understanding!
@@gretahancock4725 Hm, that's a good question. Buna referenced the soil samples they bring back to their HQ in Mexico City to conduct future analysis with, but that's as far as the conversation went. We'll be sure to let you know if we find out more.
Stoked! When will this be on the website?
Saturday! Although, if you scroll down to the bottom of this page, you could be a surprise first buyer: masienda.com/collections/all
@@Masienda DONE.
@@DaveFason amazing. thank you! let us know what you think
Dude, for a minute there I thought you were Gael Garcia! Lol! Look fwd to buying some of this coffee? Also, looking fwd to receiving y'alls book once pre-orders are full filled!
Gael Garcia is our very pricey brand ambassador :) Let us know what you think when you buy the coffee, feedback always welcome (we obviously love it). Book coming soon - and book youtube content! Thanks for watching.
"el cafe Mexicano es el mas chingón" 😂
My Conversational Spanish teacher can translate this for me today but I alteady think I know what it means.....¡Mexican coffee is the frickin best!" ¿Más o menos correcto?
@Lori Mills yes, but replace 'frickin' with its cruder cousin & you got it!
@@azuredivina lol, my Spanish teacher said that una chingona is a woman who is very strong, capable, works hard, and that the saying you used is not using un grosero, but, as you say, given the right context, tone, and emphasis, the meaning changes accordingly!
I roast my own at home. Do you sell the green coffee?
Sadly, no... maybe down the road? Thanks for watching. Also, v cool that you roast at home. what roaster do you use?
@@Masienda I have a one-pound Sonofresco roaster and I taught myself how to roast on an electric popcorn popper.
@@itawambamingo popcorn coffee, amazing
Has there been any discussion about wholesaling your coffee in the future? We would certainly be interested if so.
There has! We’re hoping to rollout wholesale for the 12oz bags soon, and are considering large bags as well for restaurant use. What size/format would you prefer? We’re gauging interest.
You can also email info@masienda.com with general questions about wholesale or to be added to our wholesale communications emails if you aren't already.