Tasting Notes:
Praline
Fresh Fig
Marzipan
Producer: Smallholders near San Vicente Yogondoy
Region: Miahuatlan, Sierra Sur, Oaxaca
Processing: Washed
Variety: Pluma
Altitude: 1500-1700m
Description: Oaxacan coffees are some of our favourites every year! They usually land right as we enter the cold, short days of fall, and the honey-sweet, cozy cups are always a welcome addition to the menu. We’ve bought from producers in this town before (Moises Luna might ring a bell), and this year we brought in a community blend from San Vicente Yogondoy. This town is located on the steep slopes of Sierra Sur, blanketes in the cool mists that creep up from the Pacific. Producers here mainly grow the Pluma variety, a local mutation of Typica that has thrived in Oaxaca for over 70 years. The combination of local terroir, microclimate, regional varieties, and excellent processing contribute to consistently delicious coffee. They all have that distinctive Oaxaca shimmer - they aren’t the loudest, most bombastic coffees on the table, but they are complex and layered, offering textured sweetness and body. A masterclass in elegant subtlety.