Just outside the remote community of San Vicente Yogondoy, Pompilio Garcia Luna tends to a plot of traditional coffee varieties that have contributed to the high reputation of southern Oaxacan coffees for generations. Pluma Hidalgo– an adaptation of the Typica varieties that were amongst the first coffee trees brought to the Americas– as well as Bourbon and Caturra thrive on the steep slopes and in the lush shade canopy of the Sierra Sur mountain range. Pairing these varieties with Pompilio’s meticulous cherry selection and processing results in a prime example of a top quality Oaxacan coffee. We taste notes of dark chocolate and dried fruit tied together with a panela-like sweetness.

Pronunciation: pom-PEEL-ee-o gar-SEE-ah LOO-nuh