Butterworth & Son, from Bury St Edmunds, launch a coffee collection produced by women in Mexico and Peru

March is an exciting month for us at Butterworth’s, as we launch our unique Women Grower Coffee Collection. This collection features exceptional coffees from Mexico and Peru, all sourced from the hard work of women producers with whom we have partnered for years. A special set to celebrate International Women’s Day on March 8, and Mother’s Day on March 30.

This initiative would not have been possible without the support of our long-term green sourcing partner, Que Onda. I spoke with Evie from Que Onda shortly after her farm stay in Oaxaca, Mexico. During our chat, she shared incredible stories about the lives of the producers and her own experiences.

Recently you stayed at the farm where our Sarchimor from Mexico 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.

We are excited about introducing the set of four Quellouno, Peruvian coffees from Shyntia Castañeda. Can you tell us more about them?

Shyntia is highly knowledgeable. She studied archaeology 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.

What does your typical life in green sourcing look like?

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.

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 honoring these producers is a revolutionary act.

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.

You can read more about Que Onda’s story on our blog, and explore the Women Growers Coffee Collection on our website. On March 20, we are also hosting the 4th Bury St Edmunds Latte Art Throwdown at Wright’s Cafe. Come along to this fun evening to cheer for your favourite baristas. The event is free to all spectators. Doors open at 6.30pm.

Butterworth & Son coffee roasters and tea smiths are based on Moreton Hall, Bury St Edmunds
Owner Rob Butterworth’s job takes him around the world visiting coffee farmers to source great coffees
See butterworthandson.co.uk