History

Now in our fourth year of working together, Nindo Ndajé is a very easy drinking and comforting coffee. Easy to brew and quite versatile if you are keen to play with different recipes. Smooth and well structured, we experience flavours of caramel and orange, along floral notes and a delicate acidity. 

The farmers of Nindo Ndajé work exclusively with biodynamic methods and in a bio-diverse landscape. That means no outside chemical fertilisers or pesticides are used, a painstakingly long time is spent in preparing the homemade natural fertilisers that are packed full of the nutrition needed for the coffee plants to flourish. The environment in which those plants grow as well is so diverse, so many other species of plants and tree grow alongside the plants and it really adds to an environment that is full of vitality and nutrition.

‘’Celebrate our love for coffee and ecosystem resilience’’ - It's motto for Marchantia - a project established by David Akle Cantú.

David, as the biologist he is, spends most of the days on the trips wandering the coffee farms, touching the soil, the compost and the trees while speaking with, trying to understand and eventually educate the coffee farmers on nutrition, sunlight, metabolism, ways to prevent leaf rust, and restore biodiversity.

David started paying the farmers already in January, while most buyers in Mexico start paying them in April-May. This helps producers to pay for harvest and avoid expensive loans.

After picking coffee cherries are cleaned with water and left to rest for one night, then depulped and washed one more time. Drying the beans takes between 10-20 days depending on when it was harvested.

Specifications