In the mountainous, densely forested region of Sierra Sur is a group of dedicated coffee growers in the remote San Vicente Yogondoy community. The coffee here is grown on steep slopes under a lush native shade canopy. With the Pacific Ocean to the south, this region receives distinct dry and wet seasons and cooling ocean breezes. The producers here grow only the Pluma Hidalgo variety, the local mutation of Typica that thrives in the soil and climate of San Vicente Yogondoy. The farms are productive; each producer grows their coffee on an average of 5 hectares of land. We had the opportunity to visit this community earlier this year with our importing partners to see firsthand the dedication that goes into this coffee.

The Garcia Luna family organizes the group. This season, we chose a lot from the farm of Sason Garcia Luna. Like the other producers in the Yogondoy community, Sanson, a lifelong producer, has helped improve the quality and yield of the Pluma variety. Through their hard work, we now have the pleasure of enjoying this relatively rare coffee two years in a row. 

Oaxacan coffees bring with them a wide range of flavors: distinct nut notes like cashew and hazelnut, saturated sweetness like cane sugar or caramel, richness like drinking chocolate, and bright yellow fruit acidity. We found that as the cocoa sweetness mellowed, we were left with floral, bright notes of rose and plum. We hope this coffee becomes a staple for us and you for years to come. To dial in, we recommend a 1:16 brew ratio, filtered water at 208-210℉, a medium grind, and a 3-3.5 minute brew cycle.