High elevation Oaxacan coffee gives rise to full flavors
A smooth and rich coffee perfect for any morning, any brew method
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. The group is organized by the Garcia Luna family. After delivery, each producer's lot is cupped individually and separated by quality.
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. We picked this lot off of a table of dozens of coffees during a blind cupping for its outstanding quality. 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 the most prominent notes in this lot to be mandarin, lemon candy, and dark chocolate, making for a full, creamy morning brew. 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.