Just outside the remote community of San Vicente Yogondoy, Pompilio Garcia Luna tends to a plot of traditional coffee varieties that have helped define the legacy of southern Oaxacan coffees for generations. Nestled in the lush shade canopy of the Sierra Sur mountain range, his farm is home to 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 trees. 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

Just outside the remote community of San Vicente Yogondoy, Pompilio Garcia Luna tends to a plot of traditional coffee varieties that have helped define the legacy of southern Oaxacan coffees for generations. Nestled in the lush shade canopy of the Sierra Sur mountain range, his farm is home to 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 trees. 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