Crazy -bastard sauce 3 Flavors that are simply the best around. Berlin made with love and all natural ingredients
/ 6€ each

The worm and Grasshopper salt is a delight that comes directly from Oaxaca. Ideal to serve it with a Delicious Mezcal, to marinate meat or fish.  Also awesome with fruit and vegetables!

The baggies are a typical detail from Mexican Culture. With those vibrant colors it will be hard to lose your new coin holder.

Mild Bio-Arabica Espresso Crema from Chiapas.

From the cooperative Zapatista Yochin Tayel K'inal and Yachil Xojobal Chulchán.

This one is a fine pearl in the sea of coffees out there.

Powerfull Arabica espresso with self sustainable production.

From the Zapatista cooperative from Ssit Lequil in Chiapas/ México and CRIC (from the local counsil of Cuca) in Cauca/ Colombia.

Raise and shine Cabrones!

Emalie from "Malte Taller" is one of the first products that agavera started with.
There is a solid selection of diverse Emalie pieces:

Espresso with/without  base


Teapots Big & sleak

Ask me!

Local Crafstmans also well know as Huicholes make this fagil representations of their spiritual form of life.

(there is a variety of pieces that are now in rotation)

This piece on the foto represents the Peyote and the teachings that it give to the ones who ingest it.

Diablito the best friend of your keys, shoe memory box and mischief.


This black clay pottery is produced in  San Bartolo Coyotepec and its surroundings.

They are unique pieces of fine pottery work. 

Few but constant supply of these badboys.

Bag made out of 100% Ixtle.
Ixtle is a material that is obtained thru the leaves of the agave plant.
Prehispanic tixtle proudly made in México, ruged and funcional.
there is a small viarity of bags, Just ask!

Clan 55

Data sheet:

Agave espadin cultivated in  the mountains of San Juan del Rio Oaxaca to 1400 meters on the level of the sea.

Only Selected agaves with high sugar levels are harvest.

1000 liters aprox = 180 piñas of maguey.

Cooked at the foot of the river in oven under earth with mango and banana peels.

Fermentation with water of two rivers Trapiche and Rio Grande, one of hot water another of cold water coming from forests.

Fermentation time from 8 to 18 days.

Oak  tubs and containers of food grade material to prevent the outflow of juices with sugars that produce more alcohol.

Two times distilled copper still, adjusted with half-distilled water.

Total production per year:

3000 liters