Mexico Oaxaca: San Agustin

This coffee originates from San Vicente Yogondoy in Oaxaca's Sierra Sur region, overlooking the Pacific Ocean. The Pluma variety, a celebrated Typica mutation that has thrived in the region for over 80 years, is grown on steep slopes under a thick canopy of native shade trees including Cuachepil, Cuil, and avocado. Cherries ripen in brilliant shades of red, yellow, and purple. All cherries are hand-picked and transported by foot and mule. The natural delay between harvest and depulping creates a gentle, extended fermentation before the coffee is washed and dried on traditional petate mats for 6 to 10 days. The cup offers poached pear, sweet spice, and date, with caramelized fruit character and balanced structure.