Yes, Masienda rocks, and making one's own masa from homemade nixtamal is extraordinary. Many of us learned the idea of using an Indian wet grinder from "Oaxaca: Home Cooking from the Heart of Mexico", where Bricia Lopez recommends the Premier Small Wonder Table Top Wet Grinder that I have used for years. It takes 40 minutes of scraping every now and then, adding water to yield a too-wet masa one dries with a bit of masa harina.
A dramatic improvement comes by instead using a chocolate refiner based on the same unit, with custom hardware. My favorite hardware store puzzle: Who else has my problem? Home chocolate makers are famously particular.
https://www.melangers.com/products/premier-chocolate-refiner...
Masienda sells a tabletop "Molinito" masa grinder. I've eaten tortillas at a restaurant that uses this grinder, and I was not impressed. It could be that they chose a coarser texture to impress on their customers that this was artisan food! However, the original method of hand grinding masa took time. An Indian wet grinder more closely replicates this process than any "one and done" mill.
Rancho Gordo beans are transformatively good - I absolutely love them as long as they're not criminally overcooked. I still hate other normal beans from the supermarkets.
They're really THAT good. Highly recommend them to anyone.