Blog
Women Growers Coffee Collection
Feb
Celebrate International Women’s Day this March with our unique Women Growers coffee collection!
We’re featuring the Sarchimor from Mexico, the Quellouno from Peru (available in four varieties and processing methods), and the Gakenke from Rwanda. These exceptional, flavourful coffees come from producers we have worked with for years.
Our long-term green sourcing partner in Mexico and Peru, Que Onda, introduced these coffees to the collection. Below, Evie from Que Onda shared some insights into the lives of the producers, as well as her own experiences.
Hi Evie! Can you tell us about your background?
I’m Polish, and I’ve been travelling my whole life.
When I was two, my mum and I moved to Italy, then back to Poland, then to Spain… and so on. I finished high school in Poland and started university in northern Spain, but it wasn’t for me. I had already taken a gap year in the UK, where I realized I preferred working over studying.
It was in the UK, about eight years ago, that I had my first experience with speciality coffee—and I fell in love. A barista brought a V60 to my table, carefully prepared the coffee, and explained the brewing method. I was amazed by the sweetness of that Guatemalan coffee.
How did you get into green coffee sourcing? Why Mexico and Peru?
Since I speak fluent Spanish, I always had a feeling I’d eventually end up in Latin America. I was drawn to the culture, history, and way of life. So when an opportunity came up to manage a real estate project in Mexico, I didn’t think twice.
While living there, I kept meeting people from the coffee industry—producers, roasters, importers. At one point, someone asked me to source coffee. At first, I saw it as just helping friends, but over time, it became much more than that. Now, Que Onda is my life.
I chose Mexico because it felt like the safest entry point into Latin America. Peru just happened. I was invited to connect with coffee producers there, and I accepted. I was incredibly lucky to meet a very special female producer, and I’ve committed to working with her every harvest since.
What do you love most about green sourcing?
The best part of my job is spending time with Indigenous and campesino communities. Sometimes, I feel like I bring them a sense of hope. They are the guardians of biodiversity, yet they bear the heaviest burden of climate change.
It’s heartbreaking to see that the root causes of global warming stem from the rapid expansion of capitalism in the Global North, while the ones most affected are smallholder farmers in the Global South. They face extreme and prolonged dry seasons, yet they are the ones fighting to keep our ecosystems alive.
For me, supporting and honouring these producers is a revolutionary act.
Evie splits her year between Mexico and Peru harvest seasons.
What does your year, month, and day look like? We’d love to understand your typical life in green sourcing!
I travel a lot—which, to be honest, I don’t love, especially the long flights between Mexico and Europe. Every year, I try to minimize them. Hopefully, this year, I’ll only visit Europe twice, and next year, just once.
My year revolves around harvests. In Mexico, the harvest begins around December or January—though climate change keeps shifting the timeline. From then until March, I focus entirely on Mexican producers and their coffee. I visit farms, collaborate on processing methods, and sometimes even spend the day picking cherries myself. I’m especially fascinated by fermentation, but drying is just as important to me. I share my knowledge with producers and learn from them, too.
April and May are usually spent in Europe with samples. By June, the Peruvian harvest starts, and the cycle repeats.
No two months—or even days—look the same. Some months, I’m mostly on my computer. Others, I’m deep in the mountains, visiting farms, cupping coffee, or roasting samples. I love that my work is constantly evolving.
Recently you stayed at a farm where the Sarchimor was grown. How was your experience?
The Sarchimor is produced by Elfiga Martinez Flores, one of the warmest and most genuine people I’ve met. Staying in her home was a privilege—it gave me a rare glimpse into her daily life and a deeper appreciation for her work.
In Mexico, corn is more than just food—it’s heritage, sustenance, economy, and culture. It forms the foundation of Indigenous and rural life. Across Latin America, approximately 220 maize varieties have been documented, 64 of them in Mexico alone. Preserving native corn varieties is crucial, especially as genetically modified crops threaten biodiversity and risk contaminating native strains.
Sarchimor is a group of distinct coffee varieties with a shared lineage, developed to resist coffee rust in different producing regions. Its resilience makes it a valuable choice for farmers navigating the increasing challenges of climate change.
The coffee offers beautifully balanced sweetness, with notes of cherry, vanilla, prune, and elderflower—a truly special and expressive cup.
Elfiga Martinez Flores, the producer of the Sarchimor.
We are excited about introducing the set of four Quellouno coffees from Shyntia Castañeda too. Please tell us more about them.
Shyntia is highly knowledgeable. She studied Anthropology and has always been involved in the farm, supporting not only her parents but also her extended family. As part of the new generation, she brings fresh perspectives and plays a crucial role in organising logistics. She also works closely with indigenous textile communities in her area to help preserve their traditions.
Most of Shyntia’s coffee undergoes anoxic fermentation, as this method works best for her coffee. The farm is situated at high altitudes, where you can find a wealth of healthy, beneficial microbes that later ferment the coffee.
Evie (right) and Shyntia (left) on Cusco high mountain.
What would be your favourite coffee from the Women Growers Collection?
It would be the washed Peruvian Cusco Typica with a 72-hour anoxic fermentation. This coffee ferments with microbes from the high mountains of Cusco, developing a beautifully subtle and creamy sweetness with fruity notes.
Lastly, please tell us a fun fact about coffee and a fun fact about corn!
They’re not exactly fun facts, but here are two important ones:
- Coffee doesn’t grow without defects.
- There are more varieties of corn in a single rural community in Mexico than in the entire United States.
